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Chevre and Parsley Biscuits, Blackberry Curve

I haven’t had a chance to upload the photos from my sushi and tempura adventure to my flickr stream, so I’m hoping to post those recipes the beginning of next week. Until then, I offer you these biscuits I created spontaneously to go with my dinner.

Chevre and Parsley Biscuits
* 1 3/4 cups flour, plus additional for kneading and rolling
* 1/2 teaspoon sea salt
* 3 teaspoons double-acting baking soda
* 1 Tablespoon sugar
* 6 Tablespoons butter
*3/4 cup soy milk
* 1/2 cup chopped parsley
* 1 heaping teaspoon chevre per biscuit

Preheat the oven to 450 degrees (Fahrenheit)

Combine the dry ingredients in a bowl and mix well.

Cut the butter into the dry ingredients until it has the texture and consistency of oats. Use both a pastry cutter and your hands.

When the butter is cut in to the dry ingredients, make a well in the center of the mixture and pour in the soy milk. Stir until the dough just pulls away from the sides of the bowl, then add the parsley and mix until .

Turn the dough onto a floured surface. Knead quickly and roughly, making about 10-12 folds and turns. Using a floured rolling pin, roll out the dough to 1/4″-1/2″ thickness. Using a floured cutter, cut out your biscuits. Place the chevre in the center of each biscuit and fold the biscuit in half (like a taco). Place the newly-folded biscuit with the folded end on the counter. Squish down so that the seam is now running along the center of a domed circular biscuit. Place the filled biscuits on an ungreased cookie sheet and bake 12-15 minutes, rotating the cookie sheet after 6-7 minutes. Remove from the oven when the biscuits are golden and a little puffed-up. Place on a wire rack to cool (although I did eat my first one right out of the oven!) and enjoy.