These soft and flaky goat cheese and chive biscuits are a Sunday brunch favorite.
Sunday brunch is a big deal for us. I love the routine of it all, face time with the girls, and they look forward to whatever I prepare. Bowls of oatmeal are not allowed. These goat cheese and chive biscuits are buttery, light, flaky, and mildly savory. They are perfect with a side of eggs or a great addition to dinner. The best part is the biscuits are easy to make.
The star of the show is Trader Joe’s chèvre with honey. This is one of our favorite Trader Joe’s items. If you do not have access to a Trader Joe’s, use any brand – with or without honey.
How to Create Flaky Layers
After gently mixing in the buttermilk, honey, and goat cheese, use your hands to flatten the dough into a 3/4 inch thick square. As shown below, fold the dough into thirds like an envelope. Once again flatten the dough into a 3/4 inch thick square. Repeat this step three additional times.
Flatten. Fold like an envelope. Flatten. Repeat x 3.
Two Tricks to Help Biscuits Rise
- Flour your biscuit cutter. Cut through the dough. Do not twist the cutter. Instead, remove it in one straight motion. Twisting the cutter pinches the edges preventing the biscuits from rising.
- Place biscuits close together on the baking sheet so they touch. Think of it as one biscuit supporting the other.
Ingredients
2 1/2 cups bread flour
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/3 cup chives, chopped
1/2 cup of unsalted butter, cubed and cold + 2 tablespoons (to brush on top after baking)
1 cup buttermilk, cold + 1 tablespoon
5 oz. goat cheese
2 teaspoons honey
Instructions
- Add flour, baking powder, salt, and garlic powder to a food processor and pulse until well combined. Alternatively, you can whisk the ingredients in a bowl.
- Add 1/2 cup cold butter and chives and pulse until a coarse crumb is formed. If ingredients are in a bowl, use a pastry cutter to combine butter and chives.
- Add mixture to a large bowl and create a well in the center. Pour 1 cup cold buttermilk, honey, and goat cheese into the well. Use your hands or spatula and gently combine all ingredients until a light dough is formed.
- Dust the work surface with flour. Add the dough and work the dough into a 3/4 inch thick square.
- Fold 1/3 of the dough beyond the center of the square. Fold the opposite end over to overlap like an envelope (see the photos above). Flatten the envelope of dough into a 3/4 inch thick square.
- Repeat step 5 three additional times.
- Coat the biscuit cutter with flour. Press straight down. Do NOT twist the cutter. Remove the cutter with one straight motion.
- Add biscuits to a parchment paper-lined baking sheet. Reshape scraps into 3/4 inch thick shape until all dough is used.
- All biscuits should touch (see photos above).
- Preheat oven to 425 degrees.
- Place the baking sheet in the freezer until the oven heats to temperature or for 12-15 minutes.
- Brush tops with cold buttermilk. Bake for 17-20 minutes.
- Brush tops with melted butter.
- Store leftovers in a tightly sealed container and refrigerate.
Notes
Bread flour produces the best outcome, you may substitute bread flour with all-purpose flour. Buttermilk Substitute: Mix 1 cup of milk + 1 tablespoon of white vinegar (or lemon juice). Allow it to sit for 12-15 minutes. It will thicken and you will see curdled bits.
You may also like Overnight Oatmeal Pancakes.
Pin It!
