Bready or Not Original: Goat Cheese Biscuits
Today we are not only bready, to fit with the blog title of Bready or Not, but we are also cheesy. These Goat Cheese Biscuits are the perfect side for a supper meal.
If you’re on the lookout for a good supper meal, too, stay tuned–in two weeks, I’m sharing a pot roast recipe that will set you up nicely for this fall and winter!
For this recipe, I love using the 4-ounce logs that are often available at Aldi. They are cheap and basic, not high end as far as chevre goes, but they are absolutely perfect in a recipe like this. Plain logs are ideal, but you can also use one with herbs.
I like thick biscuits. I get 6 out of this recipe, but if you form them to be thinner, you could get 8 or more. The texture is cakey, the flavor rich because of the butter and goat cheese throughout.
Bready or Not Original: Goat Cheese Biscuits
Equipment
- 2-inch round cutter
- pastry brush
Ingredients
- 4- ounces plain goat cheese or used an herbed variety
- 2 cups all-purpose flour plus more for surface
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 3/4 cup buttermilk or soured milk, see note
- extra milk or half & half
Instructions
- Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
- Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
- In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
- The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
- Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
- Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
- Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.
OM NOM NOM!
Notes
Barnes & Noble Preorder Sale for CHEDDAR LUCK NEXT TIME
Save a bunch of money by preordering my new cozy-and-cheesy mystery, Cheddar Luck Next Time, along with other anticipated books during the Barnes & Noble preorder sale, which ends September 6th. Use code PREORDER25 to save 25%–and if you’re a Premium Member, you’ll save an extra 10%!
Cheddar Luck Next Time comes out April 8, 2025 from Datura Books.
Follow this link to my cheesy book.
Bready or Not: Apples and Honey Cake
Yes, yet another delicious version of apple cake. This Apples and Honey Cake uses apple butter, giving it a darker, moister crumb and a deeper infusion of spices.
This is truly a wonderful breakfast cake or a portable snack cake to tote along to work on school. It’s not messy to eat, and it’s refreshing and filling.
Note that, because of the apple butter, the top is dark in color, so don’t use the coloration to judge doneness in the oven. Rely on the good old toothpick test in the middle.
Bready or Not: Apples and Honey Cake
Equipment
- 9×9 pan
- nonstick spray
Ingredients
- 2 medium baking apples such as Honeycrisp or Cortland
- 1 cup olive oil
- 1 cup white sugar
- 3/4 cup apple butter
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
- Peel and dice up the apples. Set aside.
- In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
- Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.
OM NOM NOM!
BOOK ANNOUNCEMENT: Cheddar Luck Next Time, a cozy mystery!
I’m thrilled to announce the forthcoming release of my first cozy mystery, Cheddar Luck Next Time, published by Datura! It’ll be released in Spring 2025. The book features an autistic heroine with a special interest in cheese, a grumpy orange cat, and lots of murder and intrigue!
If you review books and/or host authors on your podcast or site, you can already request the book right from Datura! Do that here.
Bready or Not Original: Nutella-Swirled Blondies
These Nutella-Swirled Blondies are quick to make and delicious, making it a fantastic go-to recipe when you need to make a moderately-sized batch of goodies without a lot of fuss.
The amount of Nutella called for here is 12 ounces. You can use more than that, if you want, but don’t use less or it’ll be challenging to spread the layer to the edges.
Look for this base recipe used again in the coming months, too. I first experimented with this format using a fresh cranberry filling, but I won’t share that version until the timing is more seasonal. A Nutella filling has no such restrictions.
Bready or Not Original: Nutella-Swirled Blondies
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 12 ounces Nutella or similar hazelnut spread
Instructions
- Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
- Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
- Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.
