Goat Cheese and Chive Biscuits-Guest Post with Eat Your Heart Out

Yay! STEPHIE'S BACK! STEPHIE'S BAAACK!

You may remember Stephie, from Eat Your Heart Out, has guest posted on here before, and I have also posted on her site. So-of couuurse-my girl had my back to help out during this busy busy time! Stephie is the freaking bestest everyone, you should already know this, but I'm saying it again. She's brilliant and talented and fun and her mom is like the cutest food blog momma ever (hi Mrs. Swope!) and when I finally visit Chicago, I sort of just assume I'll stay with her. I should probably ask first, though, huh?

...Hey Stephie!....is it cool if I stay with you??

...and eat all your food?

Hellooooo, friends! So glad to be chatting with you again here on Kayle’s corner of the internet. It’s always a pleasure to help out a friend and share a delicious recipe.

Let’s talk about this recipe, shall we? These biscuits. Hooooo-boy. Let’s not talk about how I inhaled 3 of them straight from the oven, ok? That would just be embarrassing.

I have an obsession with goat cheese lately. It’s getting pretty serious. These days, any time Boyfriend comes home and wonders what new thing I’m up to in the kitchen, there is probably goat cheese involved. I am currently beyond thrilled any time I have a chance to combine it with strawberries – take a gander at this Strawberry and Goat Cheese Flatbread or my Strawberry and Goat Cheese Freekeh Salad, for example – but there is something about combining that tangy goat cheese with chives that also makes my soul sing.

It only seemed right to but the two into a biscuit. I mean…it didn’t seem kind to deprive the world of such a treat.

I did two things to make these biscuits even more spectacular. First, I used a whole wheat pastry flour to make them. This means that they are extra nutty and extra good for you. Go ahead and eat 4.

(Don’t take my nutrition advice. Ever. But the whole wheat flour is better for you than all-purpose, that is a true thing.)

Second, I made them into drop biscuits. No kneading, rolling, cutting, or making a generally large mess. Mix, drop, bake. They are super easy, stay nice and tender, and are generally pretty quick to pull together. Make these for a brunch or to go alongside your favorite soup – or just because you need a biscuit. You can’t go wrong.

Extra Flaky Biscuits

Hey!

You wanna make biscuits that are SO incredibly flaky that you could just die?

AND they don't come out of a can!?

AND they're even kinda healthified?!

Yes?

Well, I've got some good news for you.

Turns out, you just need to do some dough folding and rolling and you then end up with those layers, the ones you see on those pilsbury commercials, the ones we all go crazy for!

These biscuits have THE MOST amazing layers, they're soft, they're delicious (um hi honey, thanks for being in my biscuits, that's a good place for you to be) and seriously, so good. Michael was like raving about em. He totally caught me though. I made these with white whole wheat flour (which like...barely counts as whole wheat flour as far as flavor and texture goes) and I didn't say ANYTHING to him about that yet still, he's on the phone to his dad saying,

"Oh Kayle made these whole wheat biscuits today, they're exactly like the Grands ones but homemade..."

And I was like, "Aw that's so nice he-wait a minute! Whole Wheat! How did you know I used whole wheat??!"

And he just shrugged and said "I know things."

But it's ok that he knew, because he loved em. Me too. Too good you guys. Too good.

Goat Cheese Drop Biscuits

This is like...my favorite breakfast that I've made in awhile.

I'm a big fan of biscuits.

You know what else I'm a fan of?

Goat cheese.

And Parmesan.

And garlic/herb stuff.

These biscuits have it all!!

Plus, they're pretty quick to throw together and don't like make a bjillion dishes. 

Something about these goat cheese biscuits (texture wise) reminds me of my other fave biscuits recipe, butter biscuits. They're just so fluffy and light, yet chewy and satisfying.

But then you get that amazing, rich, flavor of the goat cheese. Mmmmm...

I seriously ate these in less than 2 days. Poor Michael only got to eat a couple. Sorry babe...

My life has been sorta kinda getting crazy lately. On top of regular work stuff (but like...a lot of it), I've also got a film shoot coming up (nothing big but it's a paying gig and it'll take up a lot of time so, yeah), AND my little brother is visiting in a couple weeks. And I've just got more stuff coming up this summer, so, I'm attempting to keep on top of all this blog stuff so that even when I'm busy you'll all still have stuff to read. 

Plus...we still gotta eat. So I've still gotta cook.

And these biscuits are PERFECT for busy lil me.

I bet they'd be perfect for busy (or not busy) lil you, too!

Whole Wheat Biscuits

My biscuit recipe collection is nearing rivalry of my chicken collection.*

(Not really, it's not even close)

There's just nothing like waking up in the morning and biting into a warm, delicious biscuit with butter...Mmm. But you know, sometimes...I worry about my waist-line. So I hunted down a whole wheat biscuit recipe-made entirely with whole wheat flour. The biscuits are great. They're hearty, but delicate, and are amazing with jam, honey, and, of course, butter. They'd even be great to dip into a soup or stew. They're pretty quick and simple to make, and you can go about your day knowing you started it right!

Chicken and Biscuits

You know what I love?
A dish that is an entire meal. Side dish, veggie, meat and all.
It's just so convenient!

A few weeks back I mentioned I did a promo job at the Book Expo. In addition to seeing a few celebrities (Michael Bolton, Jane Seymour, Chris Colfer...), there were a lot of different booths with a lot of different stuff. But, you know the things that got me really excited? ALL THE COOKBOOKS! I was so excited when I went to the America's Test Kitchen booth and-in addition to some little pamphlets-I got an advanced, un-edited copy of The America's Test Kitchen Quick Family Cookbook! It is chock full of quick, simple, and delicious recipes! The only thing I'm not in love with, from the book, is all the shortcuts. I'd much rather make things from scratch. So, I adapted this recipe a bit (i.e. making biscuits from normal ingredients, not Bisquick). I can't wait to try out a bunch more stuff from my wonderful, free, cookbook :D

Oh, and this chicken and biscuits recipe? Awesome. The biscuits taste delicious, and add just the right amount of flavor to the rest of the dish. Michael really liked this, and so did I! And so will you!

Brown Butter Biscuits

This is going to be the last recipe you see from me for about a week. As I've mentioned, I leave tomorrow for a visit home to Ohio. I haven't been there since Christmas (and since my mom sold my childhood house and bought and moved into and decorated a brand new one!) so I am so excited and ready for this visit. There's so much stuff I'll be doing and so many people to see, and my laptop will be staying in NY so, I won't really be able to do any blogging. Never fear, though, I am not leaving you alone! I have two fabulous guest posts from two of my favorite food bloggers (and friends)-trust me, after you read their posts, you'll be so over reading mine (but still please come back and read mine anyway). I might not be able to post next Monday, either (or possibly not until evening/night-time) since I will be en route back to NY + it'll be mine and Michael's 3 year anniversary :).

But, TODAY I do have something for you! Yes, I know, they're biscuits. Yes, I just shared a biscuit recipe with you a couple weeks ago. But, you guyyys, these are different! But also super delicious! These biscuits have BROWNED BUTTER in them! And they're tall and flaky and buttery and everything a biscuit should be, but also kind of complex and gourmet and special. And pretty, too, don't they look pretty?

Butter Biscuits

Yay! Another Monday morning breakfast recipe!

I'm so happy this Monday. (I don't have a normal job so...Mondays don't have the same sadness for me as most). I worked a lot last week, which was great and all, but...I'm so happy to be able to do my house-wifey* duties today and other days this week. I'm going to go grocery shopping! I'm going to cook! And bake! And clean! And do laundry! (and sit and write blog posts and watch a lot of TV...)

*even though I'm totally not even married yet. Whatevs.

Anyway! About these biscuits...

This is one of my FAVORITES, I've made it a few times already since discovering it. These biscuits are genius. GENIUS I say! They are big and fluffy, and taste so buttery you really don't need to put anything on them (and this is coming from a gal who enjoys herself some butter). It's so interesting because, generally, when it comes to biscuits you want tiny little pieces of cold butter in the dough to create pockets which make them fluffy when they bake and melt and stuff. But with these biscuits you make a completely butter-less dough, and then have all of it sit in a baking pan full of melted butter. I'm no scientist, so I don't know why this works-I only know that it does! PLUS-the whole process of the melted butter baking in the oven also seems to brown some of it, so then we also get that delicious browned butter flavor we all love. This recipe is so quick, so easy, and so crazy delicious, I know it's going to be one of your favorites too!

Cheddar Biscuits

The waiting is over! As shown to you in my earlier preview, here is recipe #1 of the two dishes I made for dinner that night! (I chose these because I felt it would kill you most to wait for these, and I hate to make you suffer.) I am very proud of myself. They're real food! I had to cut vegetables and knead dough and everything! And the look Michael got in his eyes after he took the first bite...that was all I needed to know I am the best girlfriend in the history of girlfriends (to him, anyway). And when I bit into one I solidified my own self belief that I am awesome (don't judge me!). This recipe makes 12 biscuits. They were gone by the next night. It took us only 24 hours to eat them all....and that required restraint. Good luck with these gems, try not to make them every weekend...I'm fighting the urge.

--UPDATE: I added a food processor method below. Next time I make these, however, I may use a combination of food processor and the old fashioned way. I would use the processor until after I had the butter cut in, then I would pour it into a bowl and continue the steps from there. I just wasn't a fan of how finely the scallions and cheese were cut in from the processor. They tasted fine, though, and Michael still liked them :) So you can really do it however you'd like.

Cheddar Biscuits

Taken (and slightly adapted) from hotpolkadot