Yield: 8 biscuits
These are a delightful cross between a scone and a biscuit with the tangy flavor of goat cheese.
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon freshly grated black pepper
¼ cup chilled butter, cut into ½ inch cubes
1 – 5 ounce log soft fresh goat cheese
1 cup buttermilk (plus a bit extra for glaze)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or use a Silpat. Whisk the flour, baking powder, baking soda, salt and pepper in a large bowl. Using fingertips, rub the chilled butter into the dry ingredients until it resembles coarse meal. Stir in the chives. Add the cheese and the buttermilk; stir in with a fork until a sticky dough forms (bits of cheese will be visible in the dough).
Turn the dough out onto a lightly floured surface and knead gently about 8 times with floured hands. Do not over-knead! Form into a round, about ¾ to 1 inch thick. Cut the round into 8 wedges. Use a pastry brush to brush on some extra buttermilk over the surface of the wedge. Arrange the wedge on a baking sheet, slightly separating the individual wedges. Bake for approximately 20 minutes or until golden brown. Remove from oven and cool slightly. Serve with generous dollops of butter.