Quick and easy drop biscuits made with wholesome whole wheat flour and flavored with tangy goat cheese and chives. Try not to eat them all in one sitting, I dare you.
Goat cheese — it’s becoming a bit of an obsession around these parts, isn’t it? First there was Strawberry and Goat Cheese Freekeh Salad. Then we explored Strawberry and Goat Cheese Flatbread. Oh, and let us not forget that time we experimented with Sweet Onion, Asparagus and Goat Cheese Quiche.
This time, let’s explore putting goat cheese in baked goods. Specifically, let’s make some goat cheese biscuits, shall we? I think chives perfectly complement the tanginess of goat cheese, so let’s go ahead and throw some of those in there, too. Since we are being so indulgent and loading our biscuits with hunks of glorious cheese, we’ll take a healthy turn by making the actual biscuits with whole wheat pastry flour. It will lend a slight nuttiness to the final biscuit, and make us feel better about eating the entire pan in one fell swoop.
That last part might be a stretch. The rest, however, is all truth.
I originally shared my Goat Cheese and Chive Biscuit recipe over on The Cooking Actress, but you can also find the recipe below!
- 2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into cubes
- 1 ½ ounces goat cheese, crumbled
- Heaping tablespoon minced chives
- 1 cup buttermilk
- 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.