The mild, smooth curried coconut combination pairs well with something smoky and peppery, so I opted to make some Goat Cheese and Black Pepper Biscuits, a recipe for which appeared in the April 2005 issue of Bon Appetit.
Make your basic biscuit dough by mixing the dry ingredients in one
bowl. To the dry ingredients, add crumbled goat cheese and 1/4 c
buttermilk. Roll the dough out and cut into biscuit shapes.
Most recipes specify that you should use biscuit cutters (or cookie
cutters). And there are some advantages to using a metal cutter that
will cut the dough clear through to the counter. However, I free up my
cabinet space and just re-purpose a drinking glass -- coat the rim with
flour and use as a cutter. You'll need to twist your wrist a bit more
than you would with a biscuit cutter since the rim of a glass isn't
sharp, but, it's one less utensil to have in the kitchen.
Goat Cheese and Black Pepper Biscuits
Bon Appetit
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1 5-ounce log soft fresh goat cheese, crumbled
3/4 cup buttermilk
European-style butter (such as Plugrá), room temperature
Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment
paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub
butter into dry ingredients until coarse meal forms. Add cheese and
buttermilk; stir with fork just until dough comes together (bits of
cheese will be visible in dough).
Pat dough out on lightly floured surface into 3/4-inch-thick round.
Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps
and pat dough out; cut out additional biscuits. Arrange on prepared
baking sheets and bake 6 minutes. Turn sheets; bake until golden brown,
about 8 minutes longer. Cool biscuits on rack. DO AHEAD Biscuits can be
made 6 hours ahead. Let stand at room temperature.
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