Blueberry Goat Cheese Drop Biscuits
Blueberry Goat Cheese Drop Biscuits requires around 30 minutes from start to finish. One portion of this dish contains roughly 5g of protein, 8g of fat, and a total of 207 calories. For 42 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. 140 people were glad they tried this recipe. Many people really liked this side dish. It is brought to you by The Law Students Wife. Head to the store and pick up buttermilk, baking soda, blueberries, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 42%. Art Smith's Goat Cheese Drop Biscuits, Blueberry Drop Biscuits, and blueberry buttermilk drop biscuits are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup fresh blueberries, or frozen blueberries thawed, rinsed, and patted dry
1 cup cold buttermilk, well blended
1 cup all-purpose flour
4 tablespoons crumbled goat cheese (about 1 ounce)
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 cup (1/2 stick) cold unsalted butter
1 cup whole wheat pastry flour (or substitute an equal quantity of all-purpose flour)
Equipment:
baking paper
grater
baking sheet
mixing bowl
oven
ice cream scoop
Cooking instruction summary:
Place a rack in the center of oven and preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. With a cheese grater, coarsely grate the butter onto a plate, then place in the freezer while you prepare the other ingredients. (Alternatively, you can cut the butter into small pieces.)In a large mixing bowl, combine the whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda, and salt. With your fingers, quickly incorporate the butter and goat cheese until the mixture has the texture of flakes and small peas. Pour the buttermilk over the dry mixture and stir with a fork just until moistened. Gently fold in the blueberries.Drop biscuits at least 1-inch apart onto the prepared baking sheet, using about 1/4 cup of dough for each (a cookie or ice cream scoop works well for this). Bake 14 to 16 minutes, until tops are golden and lightly firm. Let rest 5 minutes. Enjoy warm or at room temperature.
Step by step:
1. Place a rack in the center of oven and preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. With a cheese grater, coarsely grate the butter onto a plate, then place in the freezer while you prepare the other ingredients. (Alternatively, you can cut the butter into small pieces.)In a large mixing bowl, combine the whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda, and salt. With your fingers, quickly incorporate the butter and goat cheese until the mixture has the texture of flakes and small peas.
2. Pour the buttermilk over the dry mixture and stir with a fork just until moistened. Gently fold in the blueberries.Drop biscuits at least 1-inch apart onto the prepared baking sheet, using about 1/4 cup of dough for each (a cookie or ice cream scoop works well for this).
3. Bake 14 to 16 minutes, until tops are golden and lightly firm.
4. Let rest 5 minutes. Enjoy warm or at room temperature.
Nutrition Information:
covered percent of daily need
