Recipe: Biscuits with Goat Cheese and Blueberry Compote

Ingredients

Heat goat milk in a pot over low heat until it reaches about 180-185ºF, then stir in lemon juice and let sit for 10 minutes.
Line a colander with cheesecloth, pour the curdled mixture into it, and let drain for at least 1 ½ hours.
For the blueberry compote, combine 1 cup blueberries, 3 tablespoons water, lemon juice, and sugar in a saucepan and cook for 10 minutes, then mash until smooth.
Add the remaining blueberries, mix arrowroot with 1 teaspoon water, then stir into the blueberry mixture and boil for 1 minute until thickened.
Preheat the oven to 450ºF. Combine dry biscuit ingredients in a bowl, cut in butter until it resembles coarse meal, then add buttermilk and mix until just combined.
Turn out the dough, pat to ½ inch thick, fold five times, then pat to 1 inch thick and cut into rounds.
Bake biscuits for 10-12 minutes until golden brown.
Assemble by slicing biscuits in half, spreading goat cheese on the bottom, topping with blueberry compote, and serving.

Servings

Calories

457

Total fat

20g

Total carbohydrates

59g

Total protein

13g

Sodium

479mg

Cholesterol

52mg