i'm a sucker for a good biscuit. no. wait. i'm a sucker for gourmet food products annnnnd a good biscuit. in fact, a couple of years ago a good friend of mine took me out for my birthday and do you know where i wanted to go? whole foods. she didn't bat an eye when i said it because she's that kind of good friend; the one who gets me and loves me anyway and knows that leisurely strolling up and down the aisles of whole foods is like balm to my soul. now, if i'd had a plate full of warm biscuits to nibble on while strolling - especially these biscuits - let's just say that that birthday outing would have gone down in the books as the best one EVER!
to me, biscuits don't get baked near enough. most often one makes muffins or scones or bread. biscuits...not so much. and i'm not really sure why; they're quick to throw together, no crazy ingredients are needed and when they're served hot on the table they're pretty much GONE before the end of the meal; quickly grabbed in one hand while the other waits impatiently for the butter, knife poised.
yesterday, i was mucking about on pinterest (no surprise there) and came across a couple of new blogs. the first, authored by bonnie christine, going home to roost, with a wonderfully easy recipe for chia seed jam led me to the next, my new roots, written by sarah britton. it was sarah's post on making yogurt (by yourself and without any special equipment) that got me thinking about goat milk and wondering if there was such a think as goat milk butter.
lo and behold...there is!
a bit of recon and i learned that i could purchase this 8oz block of gorgeousness at whole foods (see what i mean?!?). it's not inexpensive but if your willing to splurge, one-half pound of goat butter will set you back $5 and change. my mom, also an avid baker, happened to be at my house when i came home with my purchase which we immediately tried and immediately fell in love with.
honestly, this butter isn't like any other i've ever tasted. while it's full fat just like regular cow milk butter, there is a distinct lightness to it that's immediately noticeable once it hits your tongue. it's creamy, sweet and subtly floral without the "goaty" flavor or aftertaste that accompanies goat cheese . the creamy white color might throw you a bit a first but not to worry; goat butter is naturally white because goat milk doesn't contain beta-carotene. and...some benefits of goat milk are that it's less allergenic, naturally homogenized, easier to digest, rarely causes lactose intolerance and matches up to the human body better than cow's milk. wow! i'm thinking i might need to switch things up over here.
all that said, i started looking for recipes that used goat milk butter and found one for biscuits that just used 1/2 cup in the recipe which meant i'd have enough left over for slathering. oh yeah...i slather.
i followed this recipe from the blog, oranges and avocados, and they turned out great. i only had bread flour on hand, however, so mine don't look as flaky and level as hers but i love love love them and they made a scrumptious little lunch.
goat milk butter biscuits
2 cups bread flour
1 tsp baking soda
1/4 tsp himalayan fine pink salt
1/2 cup cold goat milk butter, thinly sliced
3/4 cup whole milk
preheat oven to 400 degrees. stir together dry ingredients. add butter slices to dry ingredients and, using your hands, rub in the butter until pea-sized crumbs form. add the milk and stir just until combined. be sure not to overwork the dough.
turn out onto a lightly floured surface and pat it out to about 2/3" high. use a round cookie cutter to cut biscuits. gather the scraps together, pat out again and cut remaining dough. place biscuits on a lightly greased or parchment-lined cookie sheet. turn down the oven to 375 degrees and bake for 20 minutes. serve immediately with your left over goat milk butter and fresh honey or jam or cheese or ham or top with a poached egg and hollandaise...
when i was working the butter into the flour mixture, i could actually smell this butter and it smelled the way it tastes. divine. i really hope you make these or at the very least, buy some of this butter and put it on your morning toast. you'll want to thank me. you really will.