- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons butter
- 1 yellow onion, diced
- 1 carrot, diced
- ⅓ cup all purpose four
- 3 cups chicken broth
- 4 cups broccoli florets
- 2 bay leaves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cayenne, more or less to taste
- Kosher salt
- 2 cups Summerhill Goat Milk
- 2 cups shredded goat milk cheddar or sharp cheddar
- 2 tablespoons fresh thyme leaves
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon black pepper
- 1 stick cold butter, grated on a box grater
- ½ cup cold buttermilk (or you can substitute goat milk)
How to Make It
Preheat the oven to 375 degrees.
Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 1 minute, then gradually whisk in broth until smooth. Add the broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.
Remove the bay leaves and discard. Stir in the goat milk and cheese until melted and creamy. Add the thyme and cook for another 10 minutes or until the mixture has thickened. Remove from the heat and transfer the mix to a medium size casserole dish.
Make the biscuits. In a mixing bowl combine the flour, baking powder, and pepper. Add the butter and toss with the flour. Add the buttermilk (or goat milk), and mix until just combined, adding more buttermilk/ milk if needed.
Roll the dough out into a 1 inch thick rectangle and cut into 6 biscuits. Place the biscuits on the top of the broccoli casserole. Brush each with butter. Transfer to the oven and bake until the broccoli is bubbling and the biscuits are golden brown, 25- 30 minutes.
Top with fresh thyme and enjoy!