Goat Cheese Dill Mini Buttermilk Biscuits
Great for spring meals or Easter, these mini biscuits are a great size and brimming with delicious goat cheese and dill flavors. Make them with regular or gluten-free flour.
Servings 24 mini biscuits
Calories 71kcal
Ingredients
- 2 cups All Purpose Flour regular or gluten-free measure-for-measure 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
Instructions
- 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.
Notes
The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.
Adapted from Epicurious
Nutrition
Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 102mg | Potassium: 52mg | Fiber: 1g | Sugar: 0g | Vitamin A: 205IU | Vitamin C: 0.8mg | Calcium: 41mg | Iron: 0.6mg