Flaky Goat Cheese And 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:

• 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

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

CHIVE-GOAT CHEESE SPREAD

Steps:

• Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended. Place large piece of plastic wrap on work surface. Arrange whole chives in crisscross pattern atop center of plastic. Spoon cheese into center of chives, forming 4- to 5-inch round. Lift edges of plastic, wrapping chives around cheese and covering cheese completely. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Remove plastic wrap from cheese. Place cheese on platter; surround with baguette slices and serve.