Yes, goat cheese biscuits are a real thing and they taste just as amazing as they sound. This recipe came from Shauna Niequist book, Bread and Wine, a collection of essays about family, relationships, friendships, and the meals that bring us together. This book touches on my favorite things: faith, food, friends and family and is the perfect read for those who love food and value the connection of family and friends around the table. When Shauna mentioned these goat cheese biscuits in her book along with the recipe, I immediately copied it down so I could recreate them at home.
These soft, fluffy biscuit are made with creamy goat cheese and yogurt. They are simple to put together and baked in a hot iron skillet to create a buttery crust. Goat cheese biscuits are more on the savory side making these biscuits not only great for breakfast but the perfect addition to your dinner table.
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 cup plain Greek yogurt
- 6 tablespoons cold butter, divided
- 4 tablespoons goat cheese, crumbled
- ¼ cup Parmesan cheese, grated
- Preheat oven to 425 degrees and place a 10" cast iron pan into the oven while preheating.
- Pour flour, baking powder and salt into a mixing bowl. cut 4 tablespoons of butter into small pieces and add to the bowl with the goat cheese and yogurt.
- Mix until the mixture is moistened, adding an extra tablespoon of yogurt if needed.
- Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter is melted, divide the batter into golf ball sized pieces and nestle into the pan. (Should yield 12-15 biscuits).
- Brush the top of the biscuits with one tablespoon of melted butter. Bake 14-16 minutes(till brown on top). Remove from oven and sprinkle with grated parmesan.