This post doesn’t have a clever title, partly because I couldn’t think of one, and partly because I figured the phrase “goat cheese biscuits” would sell itself. This is a follow-up to my review of Bread and Wine: A Love Letter to Life around the Table by Shauna Niequist. Last Saturday morning, a small contingent of our book club (only four of us could make it) gathered at the lovely home of one of our members, the same one who got us the free copies of the book, to share brunch and our thoughts on the book. Maybe because what we were doing (eating) was for once related to the book topic, and maybe because we’d all read the book, we actually managed to carry on a sustained discussion about the book for, like, at least ten minutes. (What normally happens in our book club is that somebody introduces a discussion, it peters out quickly, and we talk about other things until somebody awkwardly revives the topic of the book. All this is fine with me; it’s a club, not a literature class.)
Each of us chose a recipe from the book and brought the result to share. Although we didn’t know ahead of time what the others were bringing (well, I did; I got to cheat because I was the person who sent out all the emails about this particular meeting), the four dishes turned out to constitute a perfect, (mostly) healthy yet comforting meal for a quiet, overcast Saturday morning in the summer. We ate Bacon-Wrapped Dates, Robin’s Super-Healthy Lentil Soup (I forget who Robin is, but she’s probably one of Shauna Niequist’s many friends), Goat Cheese Biscuits, and Gaia Cookies (named for a cafe, though you are perfectly free to imagine yourself as an earth goddess when you eat them). The consensus was that all of these recipes were delicious, relatively simple to make, and versatile–for example, the dates would perform equally well as an appetizer at a fancy dinner, and the cookies could function as either a dessert or a breakfast. You can see pictures of the food in this post by another book club member, whose blog is a lot more fun than mine.
I made the biscuits. I think it would be ungracious of me to post the recipe here after receiving the book for free from the publisher, but you may be able to recreate it, or something like it, on your own, especially when I tell you that you’re basically taking biscuits and putting goat cheese in them. I mean, it’s a little more complicated than that, but those are the essentials. I thoroughly enjoyed preparing, eating, and sharing these biscuits. My whole apartment smelled like butter while I was baking them (that’s another hint), which usually means something good is underway. I do want to give you one modification and one piece of advice in order to enhance your goat cheese biscuit experience.
The modification: Niequist says that if you make golf-ball sized balls of dough, you’ll get about 12 biscuits. I’m thinking Niequist isn’t a golfer (which surprises me; see my review), because I got 17. Maybe she meant to say “baseballs.” My point here is that you don’t need to skimp; make your biscuits a size that you would actually want to eat, and you won’t run out of dough.
The advice: Please reheat your biscuits before enjoying them. They are okay at room temperature, but they are best when the cheeses (hint!) are melting.