Guess what?
Since I moved from Arkansas to North Carolina, I not only moved “up” (north) in the United States, but I moved to a state with a fabulous culinary heritage.
People here love pimento cheese, biscuits, hush puppies, pepper jelly and grits, and you’ll see at least one of these, or several combined, on any given restaurant menu.
I’m in Southern heaven, ya’ll. I’m living in the land of biscuits.
For my birthday in January (prior to our big move), my middle sister (the North Carolinian one) gave me a book titled “Biscuits“.
Who could ask for more, really? This cookbook by Belinda Ellis is in the Savor the South series, and it’s chock full of historical accounts of biscuit recipes and amazing ways to make biscuits and pair them with various foods.
If you’re into biscuits, check it out!
So, for this month’s actual cookbook recipe to share with you, I’ve picked Goat Cheese Biscuits.
This recipe is extra great because it can be made quickly in the food processor, and it really helped me understand how to get fluffy, layered biscuits – it’s all about folding and re-folding the dough.
This recipe also taught me all about the biscuits snake a.k.a. when you make all of your dough scraps into a long snake and weave it around the other biscuits to bake to a perfect mix of crispiness and softness. Biscuit snake, how did I ever live without you?
Although these biscuits don’t have a particularly strong goat cheese taste , they’re just delicious, light biscuits. They’re even better if you add in herbs (like rosemary) and bump up the salt and pepper to make them a bit fancier…or just keep it simple and smear on some strawberry jam and you’re good.
If you want to be living in the land of biscuits, too, get to cooking and throw some of these Goat Cheese Biscuits in the oven! Your family and friends will be just tickled pink.
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