( Editor’s Note: These recipes are a supplement to the ‘Local Harvest’ feature found in the September / October 2011 issue of Merrimack Valley Magazine )
By Jenny Tapper, owner Via Lactea Farm, Brookfield, NH
INGREDIENTS:
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 3/4 tsp sea salt
- 2 Tablespoons unsalted butter-chilled
- 5 oz Chevre-chilled
- 3/4 cup goat milk
- Chopped chives to taste, approximately 1/3 – 1/2 cup
DIRECTIONS:
1. Preheat the oven to 400 degrees.
2. Mix the dry ingredients, cutting in the butter and chevre by hand or in a food processor to a grainy texture. Toss in the chives and mix with the flour.
3. Stir in the milk until the dry ingredients are just moistened and can be gathered into a ball.
4. Dust a board lightly with flour and flatten and roll the dough into a rectangle 1/2″ thick.
5. Fold the short edges into the center and roll out; repeat one or two more times. (This creates flaky layers in the finished biscuit.)
6. Cut as desired and place on an ungreased pan. Brush with melted butter or milk and bake until the biscuits double in size and are golden brown, about 12-15 minutes.
Click here for Enzo’s Sweet Corn Risotto recipe. >>
Chevre and Chive Biscuits – WEB EXCLUSIVE
( Editor’s Note: These recipes are a supplement to the ‘Local Harvest’ feature found in the September / October 2011 issue of Merrimack Valley Magazine )
By Jenny Tapper, owner Via Lactea Farm, Brookfield, NH
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 3/4 tsp sea salt
- 2 Tablespoons unsalted butter-chilled
- 5 oz Chevre-chilled
- 3/4 cup goat milk
- Chopped chives to taste, approximately 1/3 – 1/2 cup
DIRECTIONS:
1. Preheat the oven to 400 degrees.
2. Mix the dry ingredients, cutting in the butter and chevre by hand or in a food processor to a grainy texture. Toss in the chives and mix with the flour.
3. Stir in the milk until the dry ingredients are just moistened and can be gathered into a ball.
4. Dust a board lightly with flour and flatten and roll the dough into a rectangle 1/2″ thick.
5. Fold the short edges into the center and roll out; repeat one or two more times. (This creates flaky layers in the finished biscuit.)
6. Cut as desired and place on an ungreased pan. Brush with melted butter or milk and bake until the biscuits double in size and are golden brown, about 12-15 minutes.
Click here for Enzo’s Sweet Corn Risotto recipe. >>