Sunday, December 7, 2014

Goat Cheese and Chive Biscuit Breakfast Sandwiches

This week, we're leaving our first home, our one-bedroom condo where he made me pancakes the morning after the first night we spent together, where we said I love you for the first time, where we started our married life together.

We've outgrown the condo, and it's time to move on, so we're buying a house.  I don't want to stay here, and yet, I'm so sad to leave it behind, this chapter of the first five years our lives together that's about to close.

We close on the house on Tuesday, and the condo on the 19th, when someone else will make this her home, and maybe even find love herself while living here.  I like to think we're leaving good serendipity behind.

I didn't know last Christmas that it would be the last Christmas we would celebrate here.  Or that the last cake I baked in our familiar oven would be the last one I would bake here.  And as happy as I am over the prospect of a bigger home to grow into, I'm grieving over the one we're leaving behind, where we've created so many beautiful memories.

I've been overwhelmed with emotions these past few weeks, and it doesn't take much to make me cry lately.  In the midst of all this, I find myself wanting something comforting, homey and familiar, like biscuit sandwiches for breakfast.

Goat Cheese and Chive Biscuits

  • 2 cups all-purpose flour, plus extra for rolling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • handful of chopped chives
  • 8 tablespoons cold unsalted butter, divided
  • 4 ounces goat cheese, cold
  • 2/3 - 3/4 cup whole milk
For biscuit sandwiches, fill them with crisp bacon, slices of avocado and sunny side up eggs.

In a bowl, combine the flour, baking powder, salt and chives.  Cut 6 tablespoons of butter and the goat cheese into pieces and sprinkle over the flour mixture.  Use a pastry cutter to cut the butter and cheese in until pea-sized pieces remain.  Refrigerate while you preheat the oven.

Line a baking sheet with parchment paper.  Add the milk to the chilled flour mixture and stir with a spoon just until a shaggy dough forms; the dough should just barely hold together.  On a lightly floured surface, roll the dough out to 1 inch thick.  Cut into biscuits with a 2-inch biscuit cutter and place 1 inch apart on the baking sheet.

Bake at 450 for 12-14 minutes, until risen and golden brown.  Melt the remaining 2 tablespoons butter and brush over the hot biscuits.  Serve piping hot.

Yields about 12 biscuits.

Recipe from Curly Girl Kitchen