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Goat Cheese Biscuits

January 30, 2014

I recently finished reading Shauna Niequist’s three books, Cold Tangerines, Bittersweet, and Bread & Wine. All of them were really good–thoughtful, honest, well-written. But I think the last one, which is combination of memoir and recipe book is probably my favorite.


This goat cheese biscuit recipe is from her book, and it is so good. I never would have thought of putting goat cheese in a biscuit, but I highly recommend it. The recipe makes a dozen biscuits. Since I was cooking for two and biscuits don’t keep very well (and I only have a very small cast iron pan), I cut the recipe in half, but I’m including the original proportions here:

2 cups flour

3 tsp baking powder

2 tsp salt

1 cup plain yogurt (or buttermilk)

6 Tbsp cold butter, divided (or use olive oil–it turns out just as well and it’s easier to mix in)

4 Tbsp goat cheese, crumbled

1/4 cup grated parmesan cheese

Preheat oven and 10″ cast-iron pan at 425 degrees F. Mix flour, baking powder and salt and cut in 4 Tbsp of butter, chopped in small pieces. Add goat cheese and yogurt and stir till moistened (adjust with a bit more yogurt or milk if necessary, especially if you use Greek yogurt which is thicker).

Place a tablespoon of butter into the hot skillet and swirl the butter to coat the pan. Divide the batter into 12 golf-ball-sized biscuits and nestle them into the pan. Melt the other Tbsp of butter and use to brush the tops of the biscuits.

Bake for 14-16 min. or until browned on the top and bottom. Sprinkle with grated parmesan.

Goat cheese biscuits


From → Breads

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