Goat Cheese Biscuits

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Did I tell you I’m taking a little break from social media? This blog automatically links to Facebook, so for those of you reading from Facebook, try not to smirk too hard at me. I’ve had that little nudge for a couple months now where I keep noticing the flashing of the screen on my phone pulls me farther and farther away from real life.

Keeping up with strangers and friends far away is distracting me from the life happening right in front of me. Instead of making food, I look at what everyone else is cooking. Instead of writing, I read someone else’s writing. Instead of using my own creativity, I’m looking at what everyone else is doing.

It’s a tricky thing though, because I find so much inspiration in the little squares on my phone. I’ve connected with old friends and had the chance to peek into their lives in a way I never could in day to day life. And I don’t want to lose that. But. And it’s a big BUT. Social media became a slippery slope of distraction, pulling me from the sometimes tedious and frustrating parts of my day.

Lent started this week and a 40 day window to break some bad habits seemed like the perfect opportunity. It’s only three days in and I’m equal parts shocked at how many times I pick up my phone to open Instagram or Facebook without even thinking about it and how as a couple days have gone by how much less I’m picking up my phone.

The idea is to spend more time actually doing the things I love to do: cook, write, read. That’s why the blog is still going, because this is where I practice those things: the cooking and the writing. My hope is at the end of this little break, I come back with healthier habits, enjoying the connections without it becoming such an addiction.

How about you? Is technology hard for you too? Do you have any tips in finding a healthy balance?

Cast Iron Pan Goat Cheese Biscuits (from Bread and Wine by Shauna Niequist)

  • 2 cups flour
  • 3 teaspoons baking powder
  • 2teaspoons salt
  • 1 cup plain greek yogurt
  • 6 tablespoons cold butter, divided
  • 4 tablespoons goat cheese, crumbled

Preheat oven to 425 degrees and place a 10 inch cast iron skillet in the oven while it heats up. In a bowl mix together the flour, baking powder and salt. Cut butter into small pieces and using a pastry knife or clean hands, mix butter into flour mixture until the butter is the size of small peas. Using a spatula stir in goat cheese and yogurt, mixing together until just combined. If necessary, add an extra tablespoon of yogurt at a time until dough comes together.

Remove hot pan from the oven and melt 1 tablespoon butter in the bottom of the pan. Roll the dough into 12 small balls and place in the pan. Brush the tops with the rest of the butter. Cook for 12-15 minutes until the biscuits are golden brown.

To serve, sprinkle them with parmesan cheese or skip the cheese and serve with strawberry or raspberry jam.

For a quick ‘jam,’ stir 4 cups of cut up fruit (blueberries, strawberries, raspberries all work well) with 2/3 cup sugar. Squeeze a lemon over the fruit and sprinkle a tiny dash of salt over the whole thing. Simmer on low heat for 20 minutes until it reduces by about a third, use a potato masher to break up the fruit for a smoother texture . Taste to make sure you like the flavor and add a little extra sugar if the ‘jam’ is too tart. Spread on biscuits and save in the fridge for toast and pancakes.

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