Buttermilk Biscuits with Roasted Tomatoes and Goat Cheese

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If I could make one thing for the rest of my life it would be cake, or pies, or something sweet and delicious. But if I had to EAT one thing for the rest of my life it would be salty and buttery and covered with cheese. Lots of cheese. ANY cheese. It's what I crave. Salty and buttery is my happy place. And if could only eat one meal for the rest of my life? Easy. Brunch. Brunch feels so luxurious and there is such a huge range of delicious brunch appropriate foods. Plus, who doesn't love mimosas?

That brings us to this brunch recipe. The biscuits are flaky and buttery. The tomatoes are stupid good and weirdly easy to make. And the goat cheese spread is cheesy and creamy. I really love cheese. Did I mention that? Thyme was my herb of choice for this brunch, but the recipes would work beautifully with rosemary as well. Or you could omit the thyme from the tomatoes and add chopped fresh basil at the end. You can't go wrong. 

I did the tomatoes the night before because they take two hours to roast and I quickly reheated them in a pan in the morning. Just add fried eggs, freshly squeezed orange juice, a little salt and pepper, and you've got yourself a pretty killer brunch. 

Buttermilk Biscuits

2 1/4 Cups All Purpose Flour

2 tsp. Baking Powder

1/4 tsp. Baking Soda

1 tsp. Kosher or Sea Salt

1/2 Cup Unsalted Butter (Cut into 1/2" cubes)

1 Cup Buttermilk

Combine the flour, baking powder, baking soda, and salt in a bowl. 

Add the butter cubes to the flour mixture and use your hands to rub the butter into the flour. You want the largest butter pieces to be about the size of a garbanzo bean. 

Add the buttermilk and toss it all together until the buttermilk is evenly distributed.

Dump the dough out onto a floured surface and gently knead and press it until it comes together. Press the dough into the shape of a rectangle. Fold it like a letter, into thirds and then press it back into the rectangle shape. Repeat this process two more times. After the third letter fold, press the dock into a rectangle about an inch thick and cut out your biscuits. You can make them whatever shape or size you like, I used a 3" round cutter. 

Arrange the biscuits on a parchment lined baking sheet and brush the tops with buttermilk. Place in the freezer while you preheat the oven to 425 degrees.

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Bake for about 25 minutes until the tops are golden brown. 

Roasted Cherry Tomatoes

1 Pint Cherry Tomatoes

1/4 Cup Extra Virgin Olive Oil

2 Tbs. Balsamic Vinegar

2 tsp. Honey

4 Sprigs Fresh Thyme (stems removed, roughly chopped)

2 Cloves of Garlic (Finely chopped)

1 tsp. Salt

Black pepper to taste

Preheat oven to 275

Cut the tomatoes into halves. put them in a baking dish large enough that there is only a single layer of tomatoes. 

Combine all of the other ingredients in a small bowl and pour on top of the tomatoes. Toss it all together. Spread the tomatoes evenly in the pan and bake for 2 hours. I check it and stir it every half hour. 

Goat Cheese Spread

2 Ounces Goat Cheese

2 tsp. Buttermilk

1 tsp. Honey

3 Sprigs of Fresh Thyme (stems removed, roughly chopped)

Comine all ingredients in a bowl and mix until creamy and smooth.