Goat cheese and parmesan drop biscuits
These goat cheese and parmesan drop biscuits combine rich, creamy flavours with a crumbly texture, perfect for breakfast or as a side dish. The simple drop method makes them easy to prepare and bake.
Cook time 16 min
Prep time 20 min
Ingredients:
2 cups all-purpose white wheat flour1 tbsp baking powder
1 tsp salt
2 oz goat cheese
6 tbsp butter
1 cup dried milk
1/4 cup grated parmesan cheese
Goat cheese and parmesan drop biscuits are a delectable twist on classic biscuits, adding rich, creamy flavors that elevate them to a gourmet level. The combination of tangy goat cheese and sharp parmesan creates an irresistible flavor profile that is perfect for breakfast, brunch, or as a side to your favorite meal.
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. It's fine to have some larger pieces of butter remaining.
Crumble the goat cheese into the mixture and add the grated parmesan cheese. Stir gently to evenly distribute the cheeses throughout the flour mixture.
Gradually add the dried milk to the mixture, stirring just until the dough begins to come together. Be careful not to overmix; the dough should be slightly crumbly but hold together when pressed.
Scoop spoonfuls of the dough onto the prepared baking sheet. You can use a spoon or an ice cream scoop to create evenly sized drop biscuits. Space them about 2 inches apart to allow for spreading.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. They should be firm to the touch and slightly springy.
Remove the biscuits from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely or serving warm.
Goat cheese and parmesan drop biscuits are a fantastic addition to any meal with their unique, savory taste. They are easy to make, requiring only a few simple ingredients, but the result is a treat that will impress your family and guests. Enjoy your homemade biscuits warm from the oven for the ultimate cheesy, delicious experience.
Goat cheese and parmesan drop biscuits FAQ:
Bake the biscuits in a preheated oven at 425°F (220°C) for 12-15 minutes. They should be golden brown and firm to the touch when done.
The biscuits are done when they are golden brown and spring back slightly when touched. They should not feel doughy in the center.
Yes, you can substitute goat cheese with cream cheese or feta for a similar texture, and use cheddar or mozzarella in place of parmesan. However, this will alter the flavor.
Store any leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze them for longer storage.
Use a standard baking sheet for these biscuits. Ensure it's lined with parchment paper or greased to prevent sticking.
Cooking Tips:
- Ensure your butter is cold before using it in the recipe. Cold butter helps create flakier biscuits.
- You can use a pastry cutter or a fork to mix the butter into the flour for a better texture.
- Do not overmix the dough. Overmixing can lead to tough biscuits. Mix just until the ingredients are combined.
- Using an ice cream scoop or large spoon to drop the dough onto the baking sheet helps to make evenly sized biscuits.
- For an extra cheesy flavor, you can sprinkle a little more grated parmesan on top of the biscuits before baking.
- Serve the biscuits warm for the best taste and texture.
Nutrition Facts
10 ServingsCalories 230kcal
Protein 9g
Carbohydrates 24g
Fiber 0.75g
Sugar 6g
Fat 11g
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