Tuesday, December 17, 2013

Rosemary & Goat Cheese Biscuits

It's freezing here - below freezing to be exact. The snow is just so beautiful and I love the feeling of being enveloped in a soft white cocoon when I step outside. This winter beauty almost balances out the frustrations of winter driving - something that I'm very new to! This cold weather has left me craving something rich and delicious. I've been meaning to waste less food, and we currently have a large container of goat cheese in the fridge. I've heard of using goat cheese in savory shortbread cookies (so delicious!), so I thought - why not a biscuit? 

These are delicious and as always, filled with simple wholesome ingredients: whole wheat flour ans olive oil. The more indulgent element is the goat cheese - but just a little goes a long way! The goat cheese lends a different, tangy and creamy flavor to these biscuits. And something about herbs and goat cheese is oh-so-right. They're perfect warm from the oven - as soon as you bite into them, you'll see what I mean. Warm, tangy, herby, and creamy - is there anything better? 

Disclaimer: This recipe does not make a traditional fluffy-fluffy biscuit, although there are still layers of flavor. This is because whole wheat flour retains all parts of the grain (the good-for-you, fiber and vitamin-rich bran, germ, and endosperm) and is therefore denser. It won't puff up as much as your traditional biscuit, but it is still undeniably delicious. I'm more than happy to trade some fluff (literally!) for more nutrition - are you? Give these a try - I think you'll like them :)

Rosemary & Goat Cheese Biscuits

1 cup whole wheat flour

2 tsp chopped fresh rosemary leaves

2 tsp baking powder

1/2 tsp sea salt

1/4 tsp pepper

1/2 cup milk (I used 1%, but this is flexible)

1/4 cup olive oil

1/4 cup crumbled goat cheese

1. Preheat oven to 400F

2. Combine flour, baking powder, salt, pepper, and rosemary leaves in a large bowl

3. Stir in milk, olive oil, and goat cheese

4. Mix until just combined

5. Flatten dough into a rectangle, approximately 1 inch thick

6. Cut circular rounds (this should yield 8 biscuits)

7. Bake for 13 minutes. Remove from oven and cool on the pan. Enjoy! 

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