Flaky, buttery biscuits layered with fluffy and tangy homemade goat cheese, all smothered in a fresh, sweet blueberry sauce. Elegant yet homey, perfect for breakfast or dessert. Or lunch. Or dinner. Or elevenses. Or…
For the goat cheese
For the biscuits
For the blueberry compote
Make the goat cheese: in a non-reactive pot, heat the goat milk slowly on the stove over low heat until it reaches about 180 to 185º. You should see gentle bubbles and the surface will start to look a bit foamy. Turn off the heat.
Stir in the lemon juice and let sit off the heat for 10 minutes. The milk should curdle and start to become a bit thicker on the surface. Line a colander with two layers of cheesecloth and very gently pour the milk-lemon mixture into the lined colander. Gather the cheesecloth up around the curds and tie into a budle, using kitchen twine or a rubberband.
Set the colander over a large bowl, pot, or jar, so the liquid (the whey) can drip out. Let drain for at least 1 1/2 hours or overnight. Scrape the goat cheese off the cheesecloth and into a small bowl or airtight container (if not ready to use right away) with a spoon.
Make the blueberry compote: combine 1 cup of blueberries with 3 tablespoons water, lemon juice, and sugar in a small saucepan. Cook over medium heat for about 10 minutes, then mash mixture with a potato mashed until fairly smooth. Add remaining 1/2 cup blueberries. In a small bowl, combine arrowroot or arrowroot and 1 teaspoon water and stir until completely smooth. Pour into blueberry mixture and raise the heat until compote reaches a gentle boil. Boil for about 1 minute, or until lightly thickened. Mash again until desired texture is reached. Set aside.
Make biscuits: preheat oven to 450ºF. In a medium bowl, combine all dry biscuit ingredients, then cut butter into the flour until it resembles course meal, using a pastry blender, two knives, or a food processor. Add buttermilk and mix until just combined–over-stirring will result in tough biscuits.
Turn out biscuit dough onto flour surface. Pat dough down until it’s 1/2″ thick, then fold dough about five times (using a dough scraper really helps!) and pat down until about 1″ thick. Cut into rounds using a round cookie cutter or mold. Place biscuits on a cookie sheet and bake for 10 – 12 minutes, or until biscuits are a light golden brown on top.
Assemble biscuits: slice warm biscuits in half and spread homemade goat cheese over the bottom half. Top with blueberry compote and serve.