I recently had friends over for Sunday brunch. Since I love making breakfast food, it was the perfect opportunity to go a little overboard. When it's just Mike and I, I need to restrain myself. We can't eat a frittata, a sweet quick bread, a savory quick bread and crepes all by ourselves. But throw a party and suddenly that menu is totally acceptable.
Dreaming up various complimentary combinations of biscuits, muffins and scones was half the fun. Since I actually have other things to do besides bake breakfast breads, I ended up relying on a lovely friend who contributed some delicious banana bread, and whipped up these mini biscuits myself the night before. I froze the unbaked, cut biscuits overnight, then slid them into the oven just before the guests were scheduled to arrive. That left me plenty of time to wrangle a fantastic potato frittata, and make the house smell all nice and brunchy.
These are cute and irresistible--who can turn down a mini biscuit? The flavors of the cheese and herbs are subtle enough not to put off traditionalist, although you could increase the amount of cheese by an ounce and up the quantity of herbs if you want to. Dried lavender buds are on the large side, and I didn't want people getting chewy pieces of herbs stuck in their teeth, so Mike crushed them in our mortar, along with the thyme. The biscuits were great with our brunch spread and equally tasty when we ate the leftovers with curried carrot soup the next day. And finally, two words: honey butter.
Mini Goat Cheese Biscuits with Lavender
If you can't find dried lavender (get it online here), substitute other herbs like marjoram, mint or rosemary. Fresh herbs will also work--chop finely and double (at least) the quantity. I'd try fresh mint, thyme or chives.
Makes about 20
1/2 tsp dried lavender
1/2 tsp dried thyme
1 3/4 cups whole wheat pastry flour (210 g)
1/2 cup medium stone ground cornmeal (66 g)
1 Tbs baking powder
1/2 tsp baking soda
1 tsp coarse salt
6 Tbs unsalted butter, cut into cubes and chilled
3/4 cup lowfat buttermilk
3 oz. goat cheese, crumbled (keep chilled until ready to use)
1 egg, for egg wash (optional)
1 tsp milk, for egg wash (optional)
Preheat oven to 425 F and line a baking sheet with parchment paper. Gently crush the lavender and thyme in a mortar (or place in a Ziploc bag and crush with a rolling pin). Whisk the flour, cornmeal, baking powder, baking soda, salt and a crushed herbs together in a large bowl. Add the butter and toss to coat it with flour. Using a pastry blender, a fork or your fingers, work the butter into the flour mixture until you have a coarse meal with visible chunks of butter. Take care not to over mix.
Add the buttermilk and mix gently with a spatula until most of the flour is moistened. Fold in the goat cheese, stirring just until all the flour is moistened (take care not to over mix). Turn dough out onto a lightly floured work surface and sprinkle lightly with more flour. Flatten dough with your hand and roll it out into a 1/2-inch thick disk. Flour a small (about 2-inch diameter) biscuit cutter and stamp out as many biscuits as you can, pushing firmly into the dough and flouring the biscuit cutter each time. Transfer biscuits to prepared baking sheet. Quickly re-roll the dough scraps and make more biscuits until you've used it all up. If using egg wash to create a shiny surface, beat the egg and milk together in a small bowl. With a pastry brush, lightly coat the top of each biscuit.
Bake 8 to 12 minutes, or until puffed and golden brown on the bottom. Serve right away.
To make ahead: After you’ve applied the egg wash (if using), slide the baking sheet into the freezer. Leave overnight, bake directly from the freezer (do not defrost), and add an extra minute or two to baking time. To store up to one month, wait until biscuits are completely frozen and transfer to a zip top bag.