1cupwhole wheat pastry flouror substitute an equal quantity of all-purpose flour
4tablespoonscrumbled goat cheeseabout 1 ounce
1cupcold buttermilkwell blended
3/4cupfresh blueberriesor 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.
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