Name: Chevre & Blue Cheese Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1.5 cups Flour (I used AP); 1 Egg; 2/3 cup Milk (2.5% or around); 1/3 cup Olive Oil (you can also use vegetable oil if you don't want an olive oil-y taste to the bread); 75 grams Chevre (goats cheese, crumbled); 75 grams Blue Cheese (crumbled); 1/2 tsp Salt (or to taste)

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I should first start off by mentioning that these are more American style biscuits, than their English cousins. Which means that instead of being a type of cookie, they are a doughy type of bread. These chevre & blue cheese biscuits are in a way quite similar to pao de queijo, which is a Brazilian cheese bread. See, here at Cooking To Entertain you get recipes derived from world classics.

Actually the only real difference between this chevre & blue cheese biscuits recipe and pao de queijo is using wheat flour instead of tapioca flour. Well, that and using French cheeses of course. Brazilians aren’t quite yet known for their blue cheese.

making biscuit dough in a food processor — **You can use a food processor for this recipe!**

These biscuits are quite dense, as they do not rise that much in the oven while baking. If that isn’t your preference, then maybe you won’t like this recipe. However, if you do like dense, doughy, cheesy, biscuits then give this recipe a shot. I think these make a great side dish to soups like my Simple Shrimp Soup or my Salmon Cream Soup.

While you can make these chevre and blue cheese biscuits in any mold you want, from a muffin tin to a cup, I decided to use a silicone mold. I did this partly because I wanted there to be a nice pattern after it came out of the oven, and I really wanted to see if the mold would hold up in the oven. After all, the only other time I’ve used it before was to make my Mango Passionfruit Entremet.

chevre and blue cheese biscuits right out of the oven

These are pretty doughy biscuits, so cooking time is pretty dependent on your oven. As soon as I noticed brown spots forming in the oven, I took them out, about 15 minutes in. However, I do think that more or less would have also worked, it would just be a different level of moisture.

blue cheese biscuit cross section — **Blue cheese isn’t a very melty cheese, so you will be left with the same size chunks as originally went in before baking. The more you process it, the finer the cheese will be.**

Chevre & Blue Cheese Biscuits

These doughy biscuits make a perfect side dish to light soups or summer salads. You can actually substitute for whatever cheese you prefer!

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Course: Bread, Side Dish

Cuisine: American, European, Fusion

Keyword: Blue Cheese Biscuits, Bread, Chevre

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: people

Calories:

Cost: $5

Equipment

Oven
Blender/Mixer
Muffin or Biscuit Tins

Ingredients

1.5 cups Flour I used AP
1 Egg
2/3 cup Milk 2.5% or around
1/3 cup Olive Oil you can also use vegetable oil if you don't want an olive oil-y taste to the bread
75 grams Chevre goats cheese, crumbled
75 grams Blue Cheese crumbled
1/2 tsp Salt or to taste

Instructions

Preheat your oven to 200 Celsius
In a food processor just add all the ingredients and mix to combine. You don't want to let it run forever, but you don't need to worry about overmixing with this recipe. It's supposed to be doughy.
Pour the batter into silicone molds, or muffin tins, or whatever you want. Place in the oven and bake until brown spots start to appear on the bread. For me it was about 15 minutes, but check it every minute or so after 10 minutes as all ovens bake differently.
Let cool a bit and then remove from the mold. Serve hot or cold.