Description
Inspired by a trip to NorCal, these crumbly Goat Cheese Everything Biscuits are loaded with mouthwatering layers including Humboldt Fog goat cheese and everything bagel seasoning bringing savory flavors & down-home comfort to these mile high biscuits.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into 1/4" cubes (plus more, melted, for brushing)
- 4 ounces goat cheese (roughly crumbled)
- 1/2 cup buttermilk
- 2 tablespoons everything bagel seasoning
- 1 teaspoon flake salt
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut the cold & cubed butter into the dry ingredients using a fork, pastry cutter or by squishing between your fingers until mealy chunks the size of peas form. It's ok for some chunks are slightly larger and some smaller, just don't overwork it.
- Add the the goat cheese crumbles to the bowl and stir to combine.
- Drizzle in the buttermilk, gently stir the dough with a wooden spoon or fork until it is just mixed with some dry patches remaining. Gently gather the dough until it just starts to come together into a ball. It should be rough and shaggy with chunks of drier areas and some wetter areas.
- Turn the dough out a clean surface and pat into a 1"-thick square.
Using a knife or bench scraper, cut dough in half into 2 large pieces. Stack pieces and place any loose dry bits of dough between layers, then press down to flatten into a 1" thick rectangle. Trim a thin border around sides of dough to create clean edges. Slice in half lengthwise, then slice each strip into 3 squares for a total of 6 biscuits. Transfer to a parchment-lined baking sheet, with 2" between biscuits. Place the baking sheet into the freezer for 10 - 15 minutes. - While the biscuits chill, preheat the oven to 425° F. Brush the tops of biscuits with melted butter, then sprinkle liberally with everything seasoning and flake salt. Bake the biscuits until deep golden brown on bottom and golden on top for 15-20 minutes.
- Allow to cool slightly before serving.
Notes
*These biscuits are strong enough to stand on their own but also make for an incredible base to a breakfast sandwich. I like to top with a thick slice of heirloom tomato, an olive oil fried egg and fresh snipped grassy chives.
*Unbaked biscuits can be be frozen for 1-2 months. To freeze, place uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. No need to thaw before baking, however you may need to a few minutes to baking time. I'd wait to top them with the everything seasoning and sea salt flakes until just before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American