Red Pepper Olive Goat Cheese Biscuits
on Mar 04, 2021, Updated Jun 23, 2023
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Try these easy anytime red pepper olive goat cheese biscuits with eggs for breakfast, to go with a salad for lunch or for a twist on dinner rolls.
You know you’ve been baking too many sweets when you have a partial pan of salted fudge brownies on the counter plus back up desserts in the freezer.
My problem is that I love baking.
I mean is that really a bad thing?
It is when you have countless treats, and unfortunately, the current state of the world prohibits sharing.
Back in the old days I would bring cakes, cookies and pies to the office to share with my co-workers.
It was great. And everyone enjoyed the desserts and conversations that always happened in the kitchen.
Please add that to the little things I miss—basics that I took for granted.
When things return to normal, I have a feeling I am going to be so excited that I will want to host a potluck with lots of home-cooked and home-baked goodies.
For now I have added savory baking to my rotation. That includes the most basic loaf of no-knead bread and rosemary focaccia.
Biscuits are also on that list because they can be eaten with any meal no matter the time of day.
Put an egg on a biscuit at breakfast, serve a biscuit with a salad at lunch or try them for a different dinner roll.
Of course you can leave your biscuits classic and plain, but they are tasty with easy additions that require no more work than chopping before you incorporate them into the dough.
A version I’ve had on repeat are these red pepper olive goat cheese biscuits. I even made room between the cookies in my freezer to stash extras.
What Are Drop Biscuits?
Call me lazy, but you can’t beat drop biscuits.
It is the easiest way to make them. I just use a cookie scoop that’s equivalent to a quarter cup to portion them out on sheet pans.
There is no chilling the dough, patting it out or using a biscuit cutter.
Instead the biscuits turn out different irregular shapes.
I give you permission to label them rustic.
How To Make Red Pepper Olive Goat Cheese Biscuits
First, I preheat the oven to 400 degrees F.
Then I get started making the dough. In a large bowl, I combine the dry ingredients: all-purpose flour, a touch of sugar, salt, black pepper and baking powder.
Next I cut cold butter into the flour mixture. You can do this rubbing the butter with your fingers, a fork or a pastry blender. It is important that the butter is chilled. I wait to take it out of the fridge until I am ready to use it.
You want the butter to end up looking like pea-sized clumps in the flour.
I stir chopped roasted red peppers and pitted Kalamata olives, crumbled goat cheese and parsley into the dry ingredients.
After that I move onto the wet ingredients whisking together buttermilk and an egg.
Then I pour them into the dry ingredients. Once a shaggy dough forms, I use my hands to pat it together collecting any stray bits of flour.
On two parchment paper-lined sheet pans, I drop 1/4-cup-fulls of dough.
Before they go in the oven, I brush the tops with buttermilk.
The tops turn light golden brown in 20-25 minutes. I always eat a biscuit hot off the sheet pan after splitting it in half to let the steam escape.
Red Pepper Olive Goat Cheese Biscuits
- 3 cups all-purpose flour plus more for dusting
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 teaspoons baking powder
- 6 ounces 1-1/2 sticks unsalted butter, chilled, cut into cubes
- 1/2 cup chopped roasted red peppers
- 1/3 cup chopped pitted Kalamata olives
- 1/4 cup crumbled goat cheese
- 1 tablespoon chopped parsley
- 1 large egg
- 3/4 cup buttermilk plus more for brushing biscuits
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the flour, granulated sugar, salt, pepper and baking powder. Rub the butter into the flour mixture using your fingers, a fork or a pastry blender until the butter resembles pea-sized clumps distributed through the flour. Stir in the red peppers, olives, goat cheese and parsley.
- In a small bowl, whisk together the egg and buttermilk. Stir the wet ingredients into the dry ingredients to create a shaggy dough. The dough will turn into clumps. Then press it together with your hands.
- Drop the dough in 1/4-cup-full in mounds on the sheet pans spreading them 3 inches apart. Brush the tops of the biscuits with buttermilk.
- Bake for 20-25 minutes until they are golden brown. Cool on a wire rack. Serve warm or at room temperature.
- Biscuits are best eaten the day they are baked. Store in an airtight container and refresh in a 300 degree F oven for 5 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.