Leek & Goat Cheese Biscuits
Quick, buttery & flaky biscuits
Quick, buttery & flaky biscuits
A couple of months ago, I had the most unreal leek bun in Mexico City and I have not stopped thinking about it since—simply had to come up with my own take. These buttery biscuits essentially melt in your mouth and only need about 15 minutes to come together, and then another 15 or so to bake. They’re absolutely delightful right out of the oven, and I plan to serve them alongside a roast chicken and some little gems tonight, then with soft scrambled eggs in the morning!
Ingredients:
For the leeks
1/4 cup butter
2 leeks, white and *lightest* green parts, about 3/4 cup, diced
1/4 tsp kosher salt
Freshly ground black pepper
For the biscuits
1/2 cup cold buttermilk
6 Tbsp unsalted butter, cut into 1” cubes
1 1/2 cup all-purpose flour
1/2 Tbsp granulated sugar
1/2 Tbsp baking powder
1/2 tsp kosher salt
1/3 cup goat cheese, divided into 1/2” dollops, plus more for dolloping
Flaky salt
1 Tbsp chopped chives for serving, optional
Directions:
*Keep the cubed butter and buttermilk in the fridge until you’re ready to fold it in.
Preheat oven to 350°F, then line a baking sheet with parchment paper or Silpat and set aside.
Sauté your leeks: add 1/4 cup of butter to a large saucepan over medium-low heat, once foamy (5 mins), add leeks to the pan with 1/4 tsp kosher salt and a few twists of black pepper and stir. Turn heat to low, stirring occasionally. Let the leeks soften (12 mins), then remove from heat and set aside. Taste and add a little pinch of salt if needed. Add to a small bowl, stir again, and place in the fridge until step number 5.
In a large bowl: whisk together 1.5 cups flour, 1/2 Tbsp granulated sugar, 1/2 Tbsp baking powder, and 1/2 tsp kosher salt. Add the chilled butter: mix and mash to combine using your hands, until the flour mixture resembles crumbly sand.
Pour the cold buttermilk in, and using a large spatula, fold until a dough forms. Add the dollops of goat cheese and the cooked leeks and fold until just combined.
Turn dough onto a lightly floured surface and knead together to form a ball. Roll or pat out to about 3/4-inch thickness.
Cut biscuits into 2-inch chunks using a bench scraper dipped in flour. Gently shape into rounds and arrange the biscuits on your baking sheet: you should end up with 11 or 12. Add a tiny dollop of cheese to the center of each biscuit, followed by a pinch of flaky salt.
Bake for 15-18 minutes (until the bottom of the biscuits are nice and golden as pictured). Transfer to a wire rack and let cool slightly. Best served warm :)
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