Goat Cheese Chive Biscuits with Blood Orange Habanero Marmalade

Goat Cheese Chive Biscuits with Blood Orange Habanero Marmalade


Like I’ve mentioned about a million times before, if there was ever a year for learning new recipes and techniques, this is it. Biscuits are not new to me. They’re one of my obsessions. But marmalade is. By the way, I really don’t know the difference between marmalade, jam, jelly and preserves, but I like the word “marmalade” the best, so we’re going with that. Maybe next week, I’ll learn the difference (are there different types of marmalades or only orange?). My head already hurts enough from learning how to actually make it. Really, it’s not so tough- it’s just a lot of steps for so few ingredients. But the results? Totally worth it.

I’ll also be learning a whole lot more this year. Why? Because I won a scholarship to the America’s Test Kitchen Cooking School! What, might you ask, is that? Well, it’s what it sounds like. Cooking school, taught by the amazing people at America’s Test Kitchen, and all online. I’m going to learn all kinds of techniques, skills, and new recipes through following their direction, watching their videos, and asking them questions. I even already had the opportunity to chat with Bridget Lancaster on the phone! Not only that, but I’ll also be writing a blog post for ATK’s blog, The Feed, in April. It’s going to be all about making pasta and, trust me, you’ll want to see it. Because I’m sure it will be quite the adventure. Me + flour + not enough counter space= messes and hilarity. That’s why you don’t usually see my photo in cooking posts.

This will likely be my final blood orange recipe for the season. Especially considering it’s officially spring and set to be 70-something degrees in Boston today. It’s a bittersweet farewell to blood oranges.

Goat Cheese Chive Biscuits:
Print this recipe!

  • 2 1/3 C all-purpose flour
  • 1 t freshly ground black pepper
  • 1 T sugar
  • 1 1/2 T baking powder
  • 1 t cream of tartar
  • 1 t salt
  • 1/2 C (1 stick) unsalted butter, chilled
  • 3 oz. goat cheese
  • 1/4 C chopped chives
  • 1 1/4 C buttermilk
  • 1 large egg
  • Recipe for Blood Orange Habanero Marmalade below

(pre-heat oven to 400 degrees)


In a large bowl, whisk together the flour, black pepper, sugar, baking powder, cream of tartar, and salt.

For the pepper, I used more freshly ground tellicherry pepper. Because I’m obsessed!


Chop the chilled butter into 1-inch pieces.


Work the butter into the flour using your hands or a pastry blender, until it resembles coarse meal. Then blend the goat cheese and the chives in, too.


In a separate bowl, whisk together the buttermilk and the egg.



Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over-mix.


Scoop about 1/4 C of the dough onto a parchment-lined baking sheet. You can use a biscuit cutter to get a nice biscuit-y shape if you want. Continue forming biscuits, placing them about 2 inches apart.


Bake biscuits for 18-21 minutes at 400 degrees, until they’re just browning.


Cool on baking racks.

The biscuits are done! And now onto to the more complicated part… The marmalade. Well, at least the ingredient list is simple. It legitimately baffles me how so small an ingredient list can create such a project.

Blood Orange Habanero Marmalade (makes about 3 cups):
Print this recipe!

  • 4 blood oranges
  • 3 C granulated sugar
  • 4 habanero peppers


3 ingredients! I loosely followed a recipe from Sugarcrafter, who got her recipe from the Ball Complete Book of Home Preserving.

Chop the tops and bottoms off the oranges, so they can stand on their own.


Then cut into quarters and peel. Try to peel away as much of the membrane as possible. I didn’t do a very good job of this.


Put peels in a large pot of cold water and bring to a boil over medium-high heat. Boil for 10 minutes, Drain and cover with cold water again and boil for another 10 minutes. The peels will begin to soften!


Drain and run the peels under cold water, so they can be handled. Using a spoon, scrape all that white pith out from the inside of the peel. I enjoyed this part. It was actually kind of satisfying.

Now, chop the peel into thin strips.


And peel all the remaining membrane off the oranges. This was my least favorite part. And definitely the part that made this process take way longer than it should have. Snooze. It also got blood orange juice all over my kitchen wall.


Now you can put all that fruit in a large pot. And squeeze the juice out of the membrane into the pot, too, before you discard it.

Add the chopped peel and 2 cups of water. Bring to a boil over medium-high heat and then reduce heat and boil gently for about 30 mins. Peel should be very, very soft. Remove the pot from the heat and scoop out 3 C of the fruit mixture (you can add more water if you need to).


Put this mixture into another pot (or simply drain the pot you were just using). And here’s where we get to the good part. Bring the mixture to a boil over medium-high heat and stir in the 3 cups of sugar.


You can add the chopped habaneros here, too.


Continue to boil, stirring constantly, until the mixture reaches the “gel stage,” which should take about 30 minutes. You’ll notice the mixture will be gelly-ish, but not totally solid. It will firm up once you put it in the fridge.


You can either can your marmalade (using proper canning technique) or you can simply put your marmalade in a clean jar.

And refrigerate right away. My recipe made about 1.5 jars of marmalade.


Phew. That was fun. But it’s also likely the last time I’ll make marmalade/jelly/jam/preserves for a little while. I needed a major nap after that one. But now that I know the technique, I think my next time will be a breeze. Especially if I use something other than citrus fruit.

But, um? It was worth it. Especially when spread on the goat cheese chive biscuits. Which I almost forgot about in the writing of that marmalade recipe.


Seriously though, I don’t even know where to start with this one. The biscuit was certainly a treat on its own. The goat cheese and buttermilk added a tangy kick that’s always welcome in biscuits. In my mind, there’s nothing worse than a bland biscuit. Hello, what’s the point? This biscuit had a definite point.


But when you slather the biscuit (yes, I love the world SLATHER) with a little blood orange habanero marmalade, you’re taken to a whole different world. It’s the sweetness of the orange, mixed with the slight bitterness from the peel and the spicy kick from the peppers that would turn even the blandest biscuit into a delight.


So, make one or both. It doesn’t matter because you’ll be happy either way. But you might want to get on this whole blood orange thing ASAP. I don’t know what the weather is like in your neck of the woods, but it’s just about time to transition to strawberries, blueberries, and cherries.


Yup, it’s a very bittersweet goodbye to blood oranges. But if all the other Bostonians would stop buying out all the Blood Orange Chobani at the grocery store, I might be able to enjoy the flavor all year round. So please, stop. I want some, too.

Happy Spring! What’s the temperature like where you are?


14 Responses to "Goat Cheese Chive Biscuits with Blood Orange Habanero Marmalade"

  1. I’m thrilled to have you as part of the Cooking School! It’s going to be fabulous and you being part of it makes it all the better. 🙂

  2. Wow. These look incredible!

  3. Oh wow! What an original flavor combination! I’m totally bookmarking this for future use–WHEN I MOVE INTO MY NEW APARTMENT IN A WEEK!! 🙂 So very excited!

    And the weather in Western Mass is lovely too, nearly 80 degrees!

  4. Erica says:

    oh my gosh! Congrats on the scholarship! That is SO awesome!! And that marmalade (or jelly or jam)…I want. Sounds so so good. I want it in oatmeal

  5. Ashley says:

    I’m already mourning the loss of blood oranges too, but I hope I can find one more bag of them so I can make this marmalade! I’ve made two batches of blood orange + meyer lemon marmalade this year (and it was time consuming, I agree, but the recipe I used called for slicing the oranges with the peel on. The slices were boiled in water to reduce bitterness, then made in to the marmalade.). But I LOVE the idea of spice + citrus! And on biscuits, which I have been craving like mad recently! Thank you! Also, congrats on the scholarship, it sounds awesome!

  6. i have always wanted to make biscuits…and i have goat cheese waiting in the fridge…

  7. What an innovative recipe! And congrats on the ATK scholarship – sounds awesome!

  8. Michelle says:

    Blood orange habanero marmalade sounds awesome!

  9. Gia Grossman says:

    That Chobani will surely get me through non-blood orange season. But this jam would too! Looks so pretty.

  10. Shannon says:

    i was going to say, i love the sounds of those biscuits themselves!! congrats on the cooking school, will be fun to follow your adventures 🙂

  11. Beckham says:

    It looks delicious:))

  12. Megan says:

    I think marmalade always has peels in it… so you’re all good. It sounds delicious, as do the biscuits. Enjoy the cooking school! 🙂

  13. brandi says:

    biscuits biscuits biscuits!! these look so good 🙂

  14. Amber says:

    This is a great flavor combination…Just a tip from my days in culinary school: Supreme the oranges first! Just as you showed, cut off each of the ends so the oranges stand up. Using a small sharp knife (I like to use my boning knife for this), cut away the peel and pith from top to bottom, working around the orange. Then, cupping the orange in your hand, take the knife and carefully cut along the membrane separating each of the segments, cutting toward the middle of the orange. This will release each segment away from the pith, leaving the membrane behind and creating perfect orange segments. Quicker, cleaner, and prettier!

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