Bready or Not Original: Goat Cheese Biscuits
Today we are not only bready, to fit with the blog title of Bready or Not, but we are also cheesy. These Goat Cheese Biscuits are the perfect side for a supper meal.
If you’re on the lookout for a good supper meal, too, stay tuned–in two weeks, I’m sharing a pot roast recipe that will set you up nicely for this fall and winter!
For this recipe, I love using the 4-ounce logs that are often available at Aldi. They are cheap and basic, not high end as far as chevre goes, but they are absolutely perfect in a recipe like this. Plain logs are ideal, but you can also use one with herbs.
I like thick biscuits. I get 6 out of this recipe, but if you form them to be thinner, you could get 8 or more. The texture is cakey, the flavor rich because of the butter and goat cheese throughout.
Bready or Not Original: Goat Cheese Biscuits
Equipment
- 2-inch round cutter
- pastry brush
Ingredients
- 4- ounces plain goat cheese or used an herbed variety
- 2 cups all-purpose flour plus more for surface
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 3/4 cup buttermilk or soured milk, see note
- extra milk or half & half
Instructions
- Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
- Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
- In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
- The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
- Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
- Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
- Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.
OM NOM NOM!
Notes
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Cheddar Luck Next Time comes out April 8, 2025 from Datura Books.
Follow this link to my cheesy book.
Bready or Not: Apples and Honey Cake
Yes, yet another delicious version of apple cake. This Apples and Honey Cake uses apple butter, giving it a darker, moister crumb and a deeper infusion of spices.
This is truly a wonderful breakfast cake or a portable snack cake to tote along to work on school. It’s not messy to eat, and it’s refreshing and filling.
Note that, because of the apple butter, the top is dark in color, so don’t use the coloration to judge doneness in the oven. Rely on the good old toothpick test in the middle.
Bready or Not: Apples and Honey Cake
Equipment
- 9×9 pan
- nonstick spray
Ingredients
- 2 medium baking apples such as Honeycrisp or Cortland
- 1 cup olive oil
- 1 cup white sugar
- 3/4 cup apple butter
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
- Peel and dice up the apples. Set aside.
- In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
- Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.
OM NOM NOM!
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