I was in Chicago not too long ago and had a little bite of heaven – right out of the bread basket. These biscuits were hot and melted in my mouth, perfectly paired with the house creamy butter crusted in sea salt.
The Chicago wind was more like a breeze that night, and I decided to sit outside and enjoy all the people walking up and down the streets of the city. You could tell who was on their way home from work (black clothes, head down and earphones in) and who was out for the night (black clothes, head up and twinkly eyes).
The restaurant used a bite-size biscuit cutter to make these addictive Chèvre and Chive Biscuits. Any size would be just fine, although I will say the miniature biscuits seemed to have the right balance of cheese, butter and flakiness. They were about as perfect as you can get, especially on a cool night in an even cooler big city, the perfect place to people watch and enjoy great food.
Chèvre and Chive Biscuits
2 cups all-purpose flour
1 Tbs baking powder
3/4 tsp sea salt
2 Tbs unsalted butter, chilled
5 oz goat cheese (chèvre)
1/3 cup chopped chives
3/4 cup whole or low-fat milk
Additional melted butter (for brushing over the top)
Preheat the oven to 400° F. Mix the dry ingredients, cutting in the butter and goat cheese by hand or in a food processor to a grainy texture. Toss in chives, and mix with the flour. Stir in milk until the dry ingredients are barely moistened and make a ball. Dust a board lightly with flour and flatten and roll the dough into a rectangle 1/2-inch thick. Fold the short edges into the center and roll out. Repeat one or two more times. Cut as desired and place on an ungreased cookie sheet. Brush with melted butter and bake until the biscuits double in size and are golden brown, about 12 to 15 minutes.
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