Goat Cheese Chive Biscuits with Blood Orange Habanero Marmalade
These Goat Cheese Chive Biscuits with Blood Orange Habanero Marmalade are the perfect combination and so delicious, you'll want to make a meal of them!
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Makes: 12 biscuits
Ingredients
Goat Cheese Chive Biscuits
- 2 ⅓ cups all-purpose flour
- 1 tsp freshly ground black pepper
- 1 Tbsp granulated sugar
- 1 ½ Tbsp baking powder
- 1 tsp cream of tartar
- 1 tsp salt
- ½ cup (1 stick) unsalted butter, chilled and chopped into small pieces
- 3 oz. crumbled goat cheese
- ¼ cup chopped chives
- 1 ¼ cup buttermilk
- 1 large egg
Blood Orange Habanero Marmalade
- 4 blood oranges
- 3 cups granulated sugar
- 2 tsp chopped habanero peppers
Instructions
Goat Cheese Chive Biscuits
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the flour, black pepper, sugar, baking powder, cream of tartar, and salt.
- Work the butter into the flour using a pastry blender or your hands, until it resembles coarse meal. Blend the goat cheese and the chives in, too.
- In a separate bowl, whisk together buttermilk and egg. Add the wet ingredients to the dry ingredients and stir until just combined, taking care not to over-mix.
- Place dough on a lightly floured surface and knead just until dough comes together. If it's too sticky, you can add a little bit more flour. Pat dough into a round about ¾-inch thick. Using a biscuit cutter with a roughly 2 ¾-inch diameter (you can also use a drinking glass, circle cookie cutter, etc.), cut rounds out of dough.
- Place biscuits about 2 inches apart on prepared baking sheet and re-work dough to continue cutting out biscuits.
- Bake biscuits for 18-21 minutes, until they’re just turning golden.
- Serve warm or cool biscuits on baking racks.
Blood Orange Habanero Marmalade
- Chop the tops and bottoms off the oranges, so a little bit of flesh is showing. Cut oranges into quarters and peel, working to peel away as much of the membrane as possible.
- 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. Chop the peel into thin strips.
- Peel the remaining membrane off the oranges and put the fruit in a large pot. 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 pour mixture into a large heat-proof measuring cup. If you don't have 3 cups of fruit mixture, add more water to measuring cup until you do. If you have over 3 cups, discard anything over.
- Put this mixture back into the pot stir in granulated sugar and chopped habanero pepper. Bring mixture to a boil over medium-high heat, stirring frequently.
- Continue to boil, stirring constantly, until the mixture reaches the “gel stage" at about 220 degrees, which should take about 30 minutes. You’ll notice the mixture will be jelly-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.
Notes
- Blood orange marmalade recipe makes about 24 oz. marmalade and should keep for about 3 weeks in an airtight container in your fridge (if you don't can it).
- Marmalade recipe is adapted from The Ball Complete Book of Home Preserving.
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