Maya-Camille Broussard’s Buttermilk Biscuits with Chives & Goat Cheese
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Baker Maya-Camille Broussard includes a surprising ingredient in her “melt-on-your-tongue” biscuits. “Using cream cheese adds a subtly different flavor from a traditional biscuit recipe, but it also gives them a cloudlike texture that you’ll fall in love with,” she says.
The author of the new Justice of the Pies cookbook says the cream cheese helps create a flaky interior and the butter makes a crunchy exterior for the biscuits, making it “soft enough to slather with jam or honey, but sturdy enough to use while making a breakfast sandwich.”
Maya-Camille Broussard’s Buttermilk Biscuits With Chives & Goat Cheese
1½ cups (12 oz.) cold unsalted butter, cut into ½-in. pieces
4 oz. cold cream cheese, cut into 2-in. pieces
4¾ cups (about 20 oz.) unbleached all-purpose flour, plus more for surface
½ cup (¾ oz.) finely chopped fresh chives
2 Tbsp. baking powder
2 tsp. kosher salt
1 tsp. baking soda
4 oz. goat cheese
1½ cups cold buttermilk
1 large egg
1 Tbsp. water
1. Preheat oven to 400°. Line a baking sheet with parchment paper, and set aside. Place butter and cream cheese in a medium bowl, and freeze for 10 minutes.
2. Meanwhile, whisk together flour, chives, baking powder, salt and baking soda in a large bowl. Add cold butter, cream cheese and goat cheese. Use a pastry cutter or your fingers to cut the butter and cheeses into the flour until pieces are no larger than a pea.
3. Generously flour a clean work surface. Stir buttermilk into flour mixture to form a shaggy, sticky dough with no dry flour remaining. Turn dough out onto prepared work surface. Lightly coat hands and a rolling pin with flour; gently roll dough to form a 1-inch-thick oval, adding more flour if work surface becomes sticky. Dip a 3-inch round biscuit or cookie cutter in flour, and cut out rounds, dipping cutter in flour between cuts and cutting biscuits as close…
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