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Chevre Biscuits
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Description
These small biscuits are dotted with tangy chevre, lightly peppered, and very tender. Almond milk is used to keep the cholesterol under control but feel free to use the creamy liquid of your choice.
Ingredients
- 2-⅔ cups All-purpose Flour
- ⅓ cups Whole Wheat Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 4 ounces, weight Chilled Butter, Cubed
- 5 ounces, weight Chevre, Crumbled
- ¾ teaspoons Ground Black Pepper
- ¼ teaspoons Onion Powder
- ¾ cups Plain Flavored Almond Milk, Plus 1-2 Tablespoons Extra For Brushing
Preparation
Preheat oven to 400F. Line a baking sheet with parchment paper.
Combine flours, baking powder, and salt in a medium bowl. Cut butter into flour mixture, then stir in chevre. Place the mixture in the freezer to chill for 5 minutes. Remove from freezer and rub chevre into flour with fingers until lumps resemble crumbs. Stir in pepper and onion powder. Add the almond milk and stir just until the mixture comes together.
Lightly flour a smooth work surface. Transfer dough to the work surface and knead gently about 5 times. Pat dough down gently to 1/2 inch thick. Using a biscuit cutter or drinking glass, form small biscuits 1 1/2 to 2 inches in diameter.
Place biscuits evenly spaced apart on the baking sheet. Brush tops with almond milk. Bake for 15 minutes.
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