Who doesn’t love a biscuit? They are simple to make and are so rewarding! My secret is to fold the dough a few times before my final roll out, which creates flaky layers. Also, I cut them into squares so you get more biscuit for your effort!
If you don’t have buttermilk lying around, I sure don’t, add 1 tsp of apple cider vinegar into your milk and let it sit for 10 minutes. Then you’ll have a tangy buttermilk alternative.
What you need:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon pepper
- 4 oz chevre goat cheese
- 6 tablespoon cold butter, cut into small pieces
- 1 bunch chives, finely diced
- ¾ cup buttermilk (add 1 teaspoon vinegar to regular milk)
Heat oven to 450 F and line a baking sheet with parchment
In a large bowl mix all the dry ingredients together. With your hands, pinch the butter and flour together until you get little peas of butter and a sand like texture. Then crumble in the goat cheese. Incorporate the milk and stir with your hands or a fork. It won’t be a homogenized dough.
Transfer to a flour dusted board and gently fold the edges in until the dough comes together a bit. Roll out into a rectangle. Then fold the right third over the center and then the left third as well; fold in half it’s like a book. (See images) Roll out until ¾ thick. Cut into squares and place on a baking sheet.
Pop the baking sheet into the fridge to firm the biscuits up a bit (this will help the butter to melt into flaky layers). Bake for 12-15 minutes. Let cool slightly and serve warm with Apricot & Orange Marmalade…or your favorite spread!