Blueberry Goat Cheese Drop Biscuits
I’ve decided that the fastest way to endear myself to others is to become a Blueberry Goat Cheese Drop Biscuit.
Minus the whole issue of people eating me, being a Blueberry Goat Cheese Drop Biscuit would assure me an invite to every swanky club and secret wine book club. I could score reservations at Girl and the Goat (will it ever happen?) and backstage passes to Beyonce’s next concert (crush!). Drop biscuits are so darn lovable, even the most intimidating of bouncers or strident of hostesses could not resist their flakey, buttery, melt-in-your mouth softness.
In addition to their cloud-like texture and endless versatility, drop biscuits are so darling, they don’t even need to you press and stamp them into rounds. Simply mix, scoop, and bake. This Blueberry Goat Cheese Drop Biscuit recipe is one bowl, no fuss, and all reward. I aspire to be this low maintenance.
Blueberry Goat Cheese Drop began when my friend and fellow food-enthusiast Sarah emailed me a scan of a 2004 Midwest Living recipe for blueberry drop biscuits she’d clipped years ago. In her words, “these scone-like drop biscuits sound yummy and easy.” It was as if my doctor had called and told me that, if I didn’t bake blueberry drop biscuits at the earliest available opportunity, I could never have another margarita for as long as I lived. Never mind the rational—I needed a blueberry drop biscuit immediately.
The original recipe called for lemon zest and yogurt, neither of which I had on hand for the first time in my life, ever. Not to be deterred/risk a lifetime of margarita consumption, I improvised. I found buttermilk leftover from a certain ridiculously moist, dangerously dark chocolate cupcake experiment I’d conducted earlier in the week and goat cheese. The buttermilk was a logical replacement for yogurt. The goat cheese just sounded dreamy with the sweet blueberries and tangy buttermilk. Desperation must breed genius, because the goat cheese is marvelous. It melds perfectly with the tender, fluffy biscuits and adds a layer of flavor of complexity that makes these Blueberry Goat Cheese Drop Biscuits truly special—and addictive.
Drop biscuits are a glorious reminder that sometimes the best recipes are also the most simple. To make them, place the dry ingredients in one bowl (I used a blend of half whole wheat pastry flour/half all purpose —perfect results!). While you measure, keep the buttermilk, butter, and goat cheese as cold as possible for maximum biscuit flakiness.
With clean and sturdy fingers, work the butter and the goat cheese into the dry ingredients. (I grate my butter instead of cutting it, a trick for easy incorporation I learned from biscuit-queen Joy). Next, stir in the buttermilk with a fork. This is light work with tasty results. Now onto the berries!
A short 15 minutes later (remind yourself it is only 15 minutes—waiting on freshly baked biscuits is agony tantamount only to running out of wine at a crucial moment), the loveliest, fluffiest, goat-cheesiest of drop biscuits will emerge from your oven in their blueberry magnificence. Enjoy immediately.
And should Beyonce’s PR rep or the lead hostess at Girl and the Goat be reading this post: I will happily exchange Blueberry Goat Cheese Drop Biscuits for tickets/reservations. I promise I’m almost as endearing as a drop biscuit, and where I fall short, these fluffy, berry-stuffed bites will do the rest. Call me!
Blueberry Goat Cheese Drop Biscuits
Quick and easy buttermilk drop biscuits with plump blueberries and a pop of tangy goat cheese. Fluffy, melt-in-your mouth, and ready in only 30 minutes!
Yield: 8 to 10 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1/4 cup (1/2 stick) cold unsalted butter
- 1 cup whole wheat pastry flour (or substitute an equal quantity of all-purpose flour)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons crumbled goat cheese (about 1 ounce)
- 1 cup cold buttermilk, well blended
- 3/4 cup fresh blueberries, or frozen blueberries thawed, rinsed, and patted dry
- 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.
Biscuits are best enjoyed the day they are made, but will last well wrapped at room temperature for up to 3 days. Unbaked biscuits can be individually wrapped in plastic and frozen for up to one month. To bake, simply unwrap and bake frozen, adding a few extra minutes to the baking time.
Recipe loosely adapted from Midwest Living 2004 (via Sarah) and the Joy the Baker Cookbook.// All images and text © /Well Plated.
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