With Easter coming our way and spring in full swing, I’m thinking of fun recipes to add to a holiday dinner menu. I have had a bee in my bonnet to make something with goat cheese and dill for some time. I originally had the idea for popovers but after extensive experimenting I found balancing the moisture of the goat cheese and tender sensibilities of a popover were not a match meant to be. I settled for savory Gluten-Free Lemon Herb Popovers instead which I love.
Determined to create a cozy solution for goat cheese and dill, I launched out on a biscuit mission. When baking at altitude and gluten-free, I always buckle my seat belt. It is far more of a chemistry experiment with some magic thrown in to get the right balance which I’m delighted to have done pretty swiftly with this recipe.
I find with holiday meals all the delicious options lend themselves to overeating. Thanksgiving probably being the star example of toiling in the kitchen sometimes for days, eating in twenty minutes or less, lapsing into a Tryptophan-nod on the couch before rising to have a second plate. As much as I love to saturate my palate with all the wonderful flavors, I don’t like the feeling of being overly stuffed.
Easter meals are certainly no different, and perhaps even more so being a spring meal which should be light and flavor-packed as we exit the comfort food season. Instead of making full size biscuits I decided on dainty square biscuits a mere 1 inch by 1 inch in size. A bit more than a bite, large enough to convey the tang of the goat cheese and signature dill but not enough to occupy too much room in one’s stomach! Of course seconds and thirds are certainly allowed and encouraged!
Great for spring meals or Easter, these mini biscuits are a great size and brimming with delicious goat cheese and dill flavors.
- 2 cups All Purpose Gluten-Free Flour (I used King Arthur's Gluten-Free Flour Blend)
- 2 teaspoons Baking Powder
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon freshly ground Black Pepper
- 4 tablespoons (1/2 butter stick) chilled Unsalted Butter, cut into 1/2 inch squares
- 5 ounces Goat Cheese, crumbled
- 1/2 cup fresh Dill, diced
- 3/4 cup buttermilk
- Preheat the oven to 400 degrees. Line 1 large, heavy baking sheet with parchment paper and set aside.
- Combine the flour, baking powder, sugar, baking soda, salt and pepper in a large mixing bowl. Stir or whisk to fully combine.
- Add the butter and using a pastry cutter, work the butter into the dry mixture forming a mixture that appears pebbly.
- Add the goat cheese and dill. Stir to lightly combine.
- Pour the buttermilk evenly into the dry mixture, and mix together using a fork until combined; the mixture will not be smooth. Do not overwork.
- On a lightly floured surface, press the dough to an inch thick. Using a kitchen knife but into 1 inch by 1 inch squares and place on the prepared baking sheet leaving at least an inch in between each square.
- Bake 14-16 minutes until the biscuits begin to turn a light golden on the top. Remove from oven and place biscuits on a cooling rack until fully cooled. Serve freshly baked.
Adapted from Epicurious