Goat Cheese Biscuits

I'm certain one of the reasons I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese in the mix. Surely an indulgence, once in a while comforting biscuits are in order. Darkness has engulfed the city I reside in, as usual. My oven shines despite it all.

Goat Cheese Biscuits

Recipe by Lisa Turner Published on January 23, 2015 Warm tangy goat cheese and yogurt biscuits make a perfect side to almost any meal or a great snack with a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup pastry or cake flour 1 tablespoon baking powder 1 teaspoon coconut or other sugar 1/2 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup soft goat cheese 3/4 cup whole fat yogurt 1/4 cup heavy cream Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a large bowl, combine the flours, baking powder, sugar and salt. Using a pastry cutter or a knife and fork, cut the butter and cheese into the dry mixture until it resembles coarse crumbs. Stir in the yogurt and cream until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Fold over again in half and roll out until the dough is about 1-inch thick again. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 10 - 12 biscuits

More biscuits please:
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Whole Wheat Buttermilk Biscuits
Skinny Masala Biscuits

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Buttermilk Lemon Scones

Often when I want a quick solution to fill out and complement a meal, I will make up a batch of scones or biscuits. They don't take long to prepare and there is no substitute for homemade preparations. Over the years I have gained a bit of a reputation for making some fine quick breads, and after years of practice and the quest to create that perfect biscuit that rises well with a flaky and layered texture, I think my efforts have been rewarded. Key to the process is to use cold butter, not to overwork the dough, and to fold the dough over a few times during the kneading stage.

These savory scones with just a hint of sweetness have a citrus-y burst from fresh lemon zest and go well with any number of meals or just on their own with a pat of butter. They are certainly fancy enough to serve as part of your holiday meals too.

Buttermilk Lemon Scones

Recipe by Lisa Turner Published on December 19, 2014 Simple, soft and flaky buttermilk biscuits with a burst of fresh lemon flavor Print this recipe Ingredients: 2 cups spelt flour or unbleached white flour 1 tablespoon coconut or other sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup (1 stick) cold butter 1 large egg 3/4 cup buttermilk 1 1/2 teaspoons freshly grated lemon zest Instructions: Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder and sea salt. Cut the butter into the flour mixture using a pastry cutter until it resembles coarse crumbs. In a small bowl, beat the egg and then whisk in the buttermilk and lemon zest. Make a well in the center of the dry ingredients and stir in wet mixture until just combined and the dough starts to come together. Turn out onto a lightly floured board and gently knead a few times. Flatten into a square shape roughly 3/4 inch thick. Fold over itself and flatten again. Fold over and flatten once again. Cut into 6 squares and cut each diagonally into 2 triangles. Transfer to the prepared baking sheet. Bake in the oven for 12 minutes or until golden brown. Let cool on a wire rack and serve warm. Makes 12 scones

Other quick breads to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Classic Southern-Style Buttermilk Biscuits
Mini Gruyère Scones
Skinny Masala Biscuits

On the top of the reading stack: Plenty More by Yotam Ottolenghi

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Savory Coriander, Black Pepper and Cheese Shortbread

Just one nibble and you will be hooked on these savory coriander and black pepper shortbread bites with Gruyère cheese. I've made them on the smallish side so when I say I ate three of this little melt-in-your-mouth shortbreads in one sitting, I don't feel so guilty. Besides, it is no secret that I adore small things, and that preference extends from my eating habits into most other aspects of my life, with the exception of long pieces of well crafted music and literature.

I chose semi-firm and somewhat salty Gruyère for the cookies as this cheese is excellent for melting, but alternately try these with Havarti or Gouda or go with some extra old Cheddar or creamier and milder Fontina for something a bit different.

Savory Coriander, Black Pepper and Cheese Shortbread

Recipe by Lisa Turner Published on November 1, 2014 Simple, savory and buttery cheese, coriander and black pepper shortbread cookies with a soft, melt-in-your-mouth texture — delicious for snacks or hors d'oeuvres Print this recipe Ingredients: 1 1/4 cups unbleached white flour 1 tablespoon fresh ground coriander 1 teaspoon fresh cracked black pepper 1/2 teaspoon sea salt 4 oz (125 g or 1/2 cup) Gruyère or other cheese, grated 1 1/2 tablespoons lemon juice 1/2 cup (1 stick) cold unsalted butter Instructions: Preheat an oven to 325°. Line a baking sheet with parchment paper. In a large bowl, combine the flour, coriander, pepper, salt and cheese. Add the lemon juice and cut the butter into the mixture using a pastry cutter until everything is well blended and the butter resembles coarse crumbs. Shape into balls about 1 inch in diameter. Place on the baking sheet with a bit of space in between each. Flatten with a fork into a criss-cross pattern, about 1 1/2 inches in diameter. Bake for 20 minutes or until the cookies are lightly browned. Cool on a wire rack before serving. Makes 18 to 20 cookies

Other shortbreads to enjoy from Lisa's Kitchen:
Jalapeño Cheddar Shortbread
Spicy White Cheddar Shortbread Crackers
Italian Lemon Cornmeal Shortbread
Peanut Butter and Blueberry Shortbread Bars

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

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Skinny Masala Biscuits

Savory quick breads are one of my specialties and I think I have a new favorite. Considering how much I enjoy all things Indian, it's not surprising these ones pack a bit of heat. Not quite a cracker and not exactly a biscuit, these savory spicy delights are just the ideal accompaniment to go along with your favorite curry or if you please, a snack all on their own. They are that good with all of the glorious seasoning and spice. I even enjoyed them for breakfast. They have a somewhat flaky texture with a bit of a crunch. You can roll them a bit thinner if you want them a bit crispier.

Skinny Masala Biscuits

Recipe by Lisa Turner Cuisine: Indian Published on September 9, 2014 Thin, crispy and flaky biscuit crackers seasoned with chilies, sun-dried tomatoes and Indian masala spices — a delicious and zesty snack Print this recipe Ingredients: 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 3/4 cup spelt or all-purpose flour 1/4 cup brown rice flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1 tablespoon coconut sugar 2 tablespoons dried curry leaves, crumbled into small pieces 1/2 teaspoon sea salt 1 teaspoon fresh cracked black pepper, or to taste 1/2 cup (1 stick) chilled butter, cut into rough pieces 3 green chilies, seeded and finely chopped 4 tablespoons cold yogurt (Greek yogurt is best) 1 to 2 tablespoons sesame seeds Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes, then drain, squeezing the moisture out of the tomatoes. Chop finely and set aside. In a large bowl, combine the flours, baking powder, baking soda, cumin, coriander, ginger, sugar, curry leaves, salt and pepper. Using a pastry cutter, cut the butter into the mixture until it is reduced to small pea-size crumbs. Stir in the chilies and sun-dried tomatoes. Stir in the yogurt until combined. Bring the dough together with your hands and shape into a ball. Wrap with plastic wrap and chill in the refrigerator for a few hours. Preheat an oven to 350° and line a baking sheet with parchment paper. On a lightly floured surface, flatten the dough and roll out to roughly 1/8 to 1/4 inch thickness. Sprinkle the sesame seeds on top and roll lightly to press them in. Cut with cookie cutters about 2 1/2 inches in diameter and transfer to the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes until nicely browned on top. Let the biscuits cool on the pan for a few minutes and then transfer to a wire rack to cool. Makes 12 to 16 biscuits

More biscuits from my kitchen you are sure to enjoy:
Lime Biscuit Thins
Poppy Seed Cheese Biscuits
Blueberry Lime Biscuits
Whole Wheat Olive Oil Biscuits

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Herbed Sour Cream and Yogurt Mini Biscuits

If you are looking for a rich buttery biscuit, then look no further than these cute little sour cream and Greek yogurt biscuits made in a mini muffin tin. Light and fluffy, they are not for those on a diet however. I suggest making them when you are sharing dinner with family or friends because I speak from experience when I say the temptation to eat more than two is awfully hard to resist.

There is no rolling involved with these biscuits. Simply knead the dough a few times, shape into small balls and transfer to greased mini muffin cups. They come together in hardly anytime at all and only take about 10 minutes in the oven.

These melt in your mouth beauties make for a fine accompaniment to pretty much any meal that would be enhanced with some homemade biscuits on the side. Best served warm, they can be reheated in foil in a 250 degree oven before serving.

Herbed Sour Cream and Yogurt Mini Biscuits

Recipe by Lisa Turner Published on September 3, 2014 Simple, rich and buttery miniature sour cream and yogurt biscuits with dried herbs — these light and fluffy melt-in-your-mouth biscuits are irresistible Print this recipe Ingredients: 2 cups spelt or unbleached white flour 3 teaspoons baking powder 1/4 teaspoon dried basil 1/4 teaspoon dried parsley 1 teaspoon sea salt 1 cup unsalted butter, softened at room temperature 1/2 cup sour cream 1/2 cup Greek yogurt Instructions: Grease 24 miniature muffin cups. Preheat an oven to 425°. In a large bowl, whisk together the flour, baking powder, basil, parsley and salt. Add the butter, sour cream and yogurt and stir well to combine. Knead a few times in the bowl, gently folding the dough over itself a few times. Shape the dough into 24 small balls about 1-inch in size and transfer to the prepared muffin tin. Bake in the preheated oven for 10 to 12 minutes or until golden brown. Let sit in the pan for a few minutes and then transfer to a wire rack. Serve warm. The biscuits can be reheated in a 250° oven wrapped in foil. Makes 24 mini biscuits

Other biscuit recipes you may enjoy from my kitchen:
Blueberry Lime Biscuits
Cheddar Dijon Biscuits
Classic Southern-Style Buttermilk Biscuits
Whole Wheat Blueberry Tea Biscuits with Dried Cherries

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Whole Wheat Buttermilk Biscuits with Chives

Inspired by the success of my flaky Southern-style buttermilk biscuits, I wanted to try a version using whole wheat flour. Though these ones didn't rise as much as the other biscuits, they are perfectly flaky too and an ideal accompaniment to a bowl of steaming hot soup. Yet another biscuit to add to my repertoire.

Posting will be light for the next little while as I recharge my batteries but I'll be back in the New Year with more creations from my kitchen. Best wishes to all my family, friends, readers and fellow bloggers for 2014.

Whole Wheat Chive Biscuits

Recipe by Lisa Turner Published on December 28, 2013 Simple, flaky whole wheat dinner biscuits with fresh chives Print this recipe Ingredients: 1 1/2 cups whole wheat flour 2/3 cup spelt, all-purpose or cake flour 1/3 cup fresh chives, finely chopped 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons coconut sugar or white sugar 1/2 teaspoon sea salt 6 tablespoons cold unsalted butter 1 tablespoon olive oil 2/3 cup buttermilk Instructions: In a large bowl, whisk together the flours, chives, baking powder, baking soda, sugar and salt. Cut the butter into the mixture using a pastry cutter until it is reduced to small pieces. Drizzle in the oil and whisk in. Make a well in the center of the dry ingredients and pour in the buttermilk. Gently work in the buttermilk until the dough just comes together. Turn the dough out onto a floured board and knead a few times until it comes together, taking care not to overwork the dough. Roll out the dough into a rough rectangular shape, fold it over twice onto itself. Roll out again and repeat. Wrap in plastic wrap and chill in the fridge for 30 to 60 minutes. Preheat the oven to 400° and line a baking sheet with parchment paper. Again, transfer the dough to a floured surface and roll out until it is about 1 inch thick. Cut into rounds using a 2 to 3 inch floured cookie / biscuit cutter and place on the baking sheet. Bake until the biscuits have risen and are golden brown, about 12to- 15 minutes. Transfer to a wire rack to cool for a few minutes and serve warm. Makes 8 biscuits

More biscuits you are sure to enjoy from Lisa's Kitchen:
Classic Southern-Style Buttermilk Biscuits
Buttermilk Cheddar Biscuits
Cheddar Dijon Biscuits
Lemon Ricotta Blueberry Biscuits

On the top of the reading stack: Gogol

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Blueberry Lime Biscuits

Over the years, I have gained a reputation for my savory quick breads. Scones and biscuits are always a welcome addition to meals, as are many of the breads that I make without yeast. This time, I have gone with a blueberry biscuit, so these are sweeter than the ones I often serve, but the burst comes from the natural goodness of plump berries — rather than too much added sugar — that makes its presence known in a muted way. The addition of lime adds a tangy undertone that pairs well with the berries. These biscuits work especially well for a quick breakfast, accompaniment to lunch, or as a light dessert after a meal.

Blueberry Lime Biscuits

Recipe by Lisa Turner Published on December 12, 2013 Simple tasty blueberry tea biscuits with a refreshing lime zest Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup sugar 4 teaspoons baking powder pinch or two of sea salt juice and zest from 1 lime 1/2 cup (1 stick) cold butter, cut into 1-inch pieces 1 1/2 cups fresh blueberries, lightly dusted with flour 1 1/2 teaspoons vanilla 3/4 cup buttermilk or yogurt Instructions: Line a baking sheet with parchment paper and preheat an oven to 375°. In a large bowl, combine the flour, sugar, baking powder, sea salt and lime zest. Working quickly, cut the butter into the dry ingredients with a pastry cutter or folk until the butter is reduced to small pea-size pieces. Add the blueberries to the bowl. In a small bowl, whisk together the lime juice, vanilla and buttermilk or yogurt. Pour this into the dry ingredients and gently mix using a spatula until combined and a ball of dough forms. Take care not to overmix. Drop about 2 tablespoons of the dough for each biscuit onto the prepared baking sheet, leaving about a 1-inch space between each round. Bake for 20 to 25 minutes or until the biscuits begin to brown. Remove from the oven and let sit on the baking sheet for 5 to 10 minutes (you don't want these delights to fall apart). Transfer to a wire rack and serve warm or at room temperature. Makes 10 to 12 biscuits

More quick breads you are sure to enjoy from Lisa's Kitchen:
Ricotta Cheese Biscuits
Lemon Ricotta Blueberry Biscuits
Indian-Style Spicy Cheese Scones
Whole Wheat Olive Oil Biscuits

On the top of the reading stack: Gogol and more Gogol

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Classic Southern-Style Buttermilk Biscuits

Whenever I make biscuits or scones, they are received with ready hands and open mouths at the dinner table. Over the years, I have made countless varieties, mostly savory, but sometimes slightly sweet when berries make it into the mix. I've been perfecting the art along the way and these are my latest offerings. If you want a perfect flaky biscuit, these just might be it. They come together in hardly anytime at all and you don't even need a rolling pin — simply handle the dough with care and love, pat it down and cut into rounds after mixing it all up.

When I buy buttermilk, too often I don't use the whole carton, which is a shame, and loathing to waste food, I decided to make some remaining buttermilk star in my biscuits.

I've never understood the appeal of packaged biscuit, muffin and pancake mixes. Apart from the small fraction of the time saved, I'm not keen on pouring something from a box with more ingredients than are necessary into the bowl, when all I have to do is measure out some flour, add a few other staples, mix in the butter and other liquid components and then get them ready for the oven or skillet. You gotta do that even if you are using a mix.

At any rate, if you adhere to just a few basic principles when it comes to biscuits, you'll be able to turn out perfect little delights each time. The key is to use cold ingredients, work fast, and don't overwork the dough. Lining your baking sheet with parchment paper has always worked well for me too because a browned biscuit bottom is a disappointment.

Classic Southern-Style Buttermilk Biscuits

Recipe by Lisa Turner Cuisine: Southern Published on October 13, 2013 Soft, flaky and buttery dinner biscuits with a little tanginess from buttermilk — a classic and perfect biscuit to serve with meals Print this recipe Ingredients: 2 1/4 cups cake or pastry flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 6 tablespoons cold unsalted butter 1 cup buttermilk Instructions: Line a baking sheet with parchment paper and preheat an oven to 450°. In a medium-large bowl, stir together the flour, baking powder, baking soda and salt. Cut the butter into the mixture with a pastry cutter until the butter is reduced to small pea-size pieces. Stir in the buttermilk until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 6 to 8 biscuits

More quick breads you are sure to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Cornmeal Biscuits
Mini Gruyère Scones
Whole Wheat Olive Oil Biscuits

On the top of the reading stack: Great Homemade Soups: A Cook's Collection by Paul Gayler

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Mini Gruyère Scones

Seems I have a reputation for making savory quick breads to go along with a meal. Whenever I suggest, or simply serve them up without saying a word, the response is always positive. An empty plate is always a sign of appreciation. My latest excursion into savory meal accompaniments somehow had to be cheesy as the weather gets cooler. There is nothing quite like Gruyère cheese, smoky or otherwise. It's truly a wonder the small block even made it into the scones, but I am glad it did, strutting it's goodness with flair as it does in these little bites. Nothing more needs to be said. Easy, irresistible and just fine with tea or any meal that you wish to adorn.

Mini Gruyère Scones

Recipe by Lisa Turner Published on September 11, 2013 Soft with the delicious flavor of Gruyère cheese, these miniature savory dinner scones are easy to make and are a great addition to any kind of meal or a nice snack just on their own Print this recipe Ingredients: 1 cup spelt flour or unbleached white flour 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt 2 tablespoons cold butter 2/3 cup Gruyère cheese, grated 2 tablespoons fresh parsley, chopped 1/2 cup plain yogurt or milk Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a medium bowl, stir together the flour, baking powder and salt. Cut the butter in using a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Add the cheese and parsley, and stir to combine. Mix in the milk or yogurt and stir until a soft dough forms. Lightly flour a large cutting board, turn the dough out and divide in half. Lightly knead each half a few times and then flour your hands and pat each portion of the dough into a small round that is roughly 3/4-inch thick. Cut each round into 6 to 8 wedges and transfer to the prepared baking sheet, leaving about an inch between each wedge. Bake in the oven until the tops turn a light golden brown — about 10 to 12 minutes. Serve warm or at room temperature. They can be reheated in foil in the oven at a low heat before serving if desired. Makes 12 to 16 mini scones

More quick breads from my kitchen you are sure to enjoy:
Apple Cheddar Scones
Feta and Olive Dill Scones
Jalapeño Cheddar Scones
Dried Cherry Scones

On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

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