Serves 8
30 min
Blueberry Goat Cheese Drop Biscuits
Recipe GLPR6e7f51249b4622
Tender, rustic drop biscuits studded with fresh blueberries and tangy crumbles of goat cheese. These are made with a combination of whole wheat pastry and all-purpose flours, creating a slightly nutty flavor that perfectly complements the bright fruit and creamy cheese. Perfect for breakfast, brunch, or a light dessert.
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Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup cold unsalted butter
4 tablespoons crumbled goat cheese
1 cup cold buttermilk
3/4 cup fresh blueberries
Directions
Position a rack in the center of the oven and preheat to 400°F. Line a large baking sheet with parchment paper. Using a box grater, coarsely grate the cold butter onto a small plate and return it to the freezer until needed. (Alternatively, cut the butter into small cubes.)
In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, sugar, baking powder, baking soda, and salt.
Add the cold grated butter and crumbled goat cheese to the dry ingredients. Using your fingertips, work the mixture together quickly until it resembles coarse breadcrumbs and small peas.
Pour the cold buttermilk over the flour mixture and stir gently with a fork until the dough just comes together—do not overmix.
Gently fold the blueberries into the dough using a few careful strokes.
Using a 1/4-cup ice cream scoop or measuring cup, drop mounds of dough onto the prepared baking sheet, spacing them at least 1 inch apart.
Bake for 14 to 16 minutes, until the tops are golden brown and feel lightly firm to the touch.
Remove from the oven and let rest for 5 minutes before serving. Enjoy warm or at room temperature.
