Make this roll in advance, storing the assembled roll in the fridge. The flavour of goat cheese with sweet citrusy caramelized sweet onions is sure to vegetarians and meat eaters alike. Serve warm.
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1 teaspoon of rosemary or Maison Cote's Herbes de Provence mix (Marjoram, Thyme, Rosemary.. etc)
1 teaspoon salt
1/2 cup butter or shortening
1 medium red onion
two tablespoons of butter
1 tablespoon of fresh ground black pepper
1/3 cup of orange or apple juice
1 serving of goat cheese
1/2 cup of spreadable cream cheese at room temperature
Preheat Oven to 400 degrees.
Grease muffin tin that bakes a dozen.
In a cast iron pan, melt butter on medium heat.
Turn up to high heat and add onions and sautee until softened.
Add orange juice and pepper, and lower heat to medium. Onions should get soft and brown. The liquid should reduce down until a lovely oniony sauce. Set a side and let cool.
Combine flour, baking powder, white pepper, onion powder and salt.
Cut in fat (butter or shortening) until crumbly. You'll not want to incorporate it too finely so your biscuit will have pockets of butter to make it flakey.
Add milk, stirring together to make a dough, then kneed on floured surface 8-10 times.
Roll out in a rectangle shape until around 3/8 inch.
Mix goat cheese and cream cheese together until smooth, creamy and spreadable. Spread lightly and evenly over the rectangle, leaving one inch on one long side free of cream cheese. You'll be rolling it towards this and need it clear of filling so it'll attach properly to the log.
Spread cooled caramelized onions evenly over cheesy dough. I like to put a little more on the edge that I'll start rolling on so it looks pretty.
Roll tightly like a jelly roll - lengthwise towards side with no filling. When you get to the end, press the dough against the roll to form a seal. cut into 1.5 inch slices.
Place into a greased muffin tin with the gnarly sides down.
Bake for 14-18 mins. When biscuit has risen, doesn't look doughy anymore and little golden brown. Serve warm.