Goat Cheese Chive Biscuits Recipes

FLAKY GOAT CHEESE AND CHIVE BISCUITS

Steps:

• In a large bowl, sift together the flour, baking powder, baking soda, salt, and pepper. Add the parmesan and butter, and work with your fingertips or a pastry blender until the butter is semi-incorporated with lots of almond-sized butter chunks remaining. Stir in the chives and crumble in 3 ounces of the goat cheese. Add the buttermilk little by little, stirring until the dough just begins to clump together and no dry, floury bits remain. Gently knead the dough in the bowl a few times to bring the dough together into a ball.
• If the dough is sticky, or if it becomes soft or sticky at any time, chill it in the fridge for 15-30 minutes.
• Roll the dough out on a lightly floured surface into a rectangle that is a scant 1/2" thick and roughly twice as wide as it is tall. Crumble 2/3 of the remaining goat cheese over the center square of the dough. Fold the outer short edges in to meet at the center. Sprinkle the remaining goat cheese over one long side of dough, then fold the dough in half, like closing a book. You should have a long rectangle of dough layered with cheese. Press down gently to flatten, then roll the rectangle into a loose spiral, starting with a skinny end.
• Roll the layered dough into a 7x7" square that is 3/4" thick. Trim the edges away (you can bake them alongside the biscuits), then cut the dough into 16 squares. Place the biscuits on a small baking sheet in a single layer and place the pan in the freezer while you...
• Position a rack in the upper third of the oven and pre-heat to 450º.
• When the biscuits are fairly firm (they don't have to be frozen solid), Place them 2" apart on a rimmed baking sheet lined with parchment paper. (Alternately, store the frozen biscuits in double zip-lock bags to bake off when you like.)
• Bake the biscuits until they're golden on top, 15-18 minutes. Remove from the oven and let cool 5-10 minutes before devouring.
• The biscuits are best the day they've been baked, but extras will keep at room temperature for a few days. Be sure to re-heat them in an oven or toaster oven until crispy.

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F and place the oven rack in the middle position. Cover a baking sheet with parchment paper.
• Add the flour, baking powder, sugar and salt to a food processor and pulse a few times to combine. Distribute the cold butter evenly and pulse several more times to incorporate the butter. It should look like very coarse corn meal (a few larger pieces are ok).
• Add the yogurt, goat cheese and chives and process until the dough is just combined. The less the dough is worked, the more delicate the biscuits will be.
• Turn the dough out onto a lightly floured workspace and form a large ball. Roll out the dough so it's approximately 1 1/2 inches thick and use a cookie cutter to form biscuits. Re-roll the dough as needed until all of the biscuits are formed.
• Bake for 10-12 minutes until lightly browned on top. Serve warm.

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• Preheat oven to 425F degrees.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Cut butter into dry ingredients with a pastry blender until the mixture resembles a coarse meal with some pea-sized pieces of butter. Gently mix in the goat cheese and chives, then stir in the milk until just barely combined.
• Dollop heaping spoonfuls of dough onto an ungreased baking sheet. Bake for about 12 minutes, or until golden brown.

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• 1. Pre-Heat oven to 425 degrees
• 2. Mix flour, baking powder, baking soda, salt, onion powder and chives together in a mixing bowl.
• 3. Cut shortening into flour mixture, Next cut cold butter into the mixture until it is incorporated and everything looks like rough cornmeal. Make a well in center of flour/shortening mixture
• 4. In a small bowl add room temp Goat Cheese and milk and mix together, it doesn't have to be smooth just get the goat cheese broke down some.
• 5. Add the goat cheese/milk mix to the well in your flour mix and mix until just incorporated
• 6. Dough will be wet and sticky!
• 7. Heavy flour a work surface and turn dough out on to it and knead it until it comes together. Fold dough in half and pat down with your hands, repeat the folding 3 more times. Adding more flour to work surface and dough as you go to keep it from sticking,
• 8. After folding is finished pat dough down until it is 1 inch thick and cut with a biscuit cutter, Place biscuits on parchment paper lined baking sheet or spray with Pam for tall biscuits let edges touch for crispy all around biscuits place biscuits apart.
• 9. Lightly brush top of biscuits with melted butter.
• 10. Place biscuits in 425 degree pre-heated oven and bake for 15 minutes, turning pan halfway through baking. Remove from oven and brush with melted butter ENJOY

CHIVE BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

GOAT CHEESE & CHIVE BISCUITS

Steps:

• 1.Preheat oven to 425 F. Line a baking sheet with parchment paper or spray the sheet with non-stick cooking spray. 2.Place flour in a medium bowling. Using a pastry blender, cut in butter and goat cheese until mixture is crumbly. (You can also use a food processor - but just be sure to 'pulse' until you achieve the desired consistency.) Add chives; stir well. Add half-and-half, stirring just until dry ingredients are moistened. 3.On a lightly floured surface, roll dough to 1/2″ thickness. Cut scones using a 2 3/4″ inch biscuit cutter and place on prepared pan. Bake for 16 to 18 minutes, or until lightly browned. Brush with melted butter. Serve.