I’m a carb kinda gal. Love biscuits! (Wish I could stop at one). Add goat cheese and chives to a good biscuit and…well…life is good!
I never had luck making biscuits until I discovered making them with self-rising flour. And then my biscuits worked out perfect every time. Like this recipe for delicious Homemade Buttermilk Biscuits. The one caveat with using self-rising flour is do not add salt; it’s already in the flour. (trust me – I learned the hard way).
Back to this recipe. It only takes a few minutes to pull together. So easy and so darn good!
Goat Cheese and Chive Biscuits (adapted from Southern Lady magazine, Jan/Feb. 2011)
Makes about 1 dozen
- 3 cups self-rising flour
- 1/2 cup unsalted butter, cut into cubes
- 8 ounces goat cheese, crumbled
- 1/4 cup finely minced chives
- 2/3 cup half-and-half
- 2 Tbsp. butter, melted
- Preheat oven to 425 F. Line a baking sheet with parchment paper or spray the sheet with non-stick cooking spray.
- Place flour in a medium bowling. Using a pastry blender, cut in butter and goat cheese until mixture is crumbly. (You can also use a food processor – but just be sure to ‘pulse’ until you achieve the desired consistency.) Add chives; stir well. Add half-and-half, stirring just until dry ingredients are moistened.
- On a lightly floured surface, roll dough to 1/2″ thickness. Cut scones using a 2 3/4″ inch biscuit cutter and place on prepared pan. Bake for 16 to 18 minutes, or until lightly browned. Brush with melted butter. Serve.