Goat Cheese Biscuits

Before I made these biscuits, I was under the assumption that Grands in the blue can were the gold standard of biscuits.  I’ve tried making homemade biscuits before and nothing was ever really worth the effort.  Then I made these biscuits to go with a big pot of parsnip soup (recipe coming soon!).  I ended up making them for breakfast the next weekend and many meals after.  This weekend I made them for a bridal shower and had many requests for the recipe.  The recipe doubles easily for a party, but I do warn you that while your mouth could eat the whole pan, they are seriously rich and you probably won’t eat more than one or two.

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Goat Cheese Biscuits

Makes about 12 biscuits

2 cups flour

1 T baking powder

1 tsp salt

1/2 tsp black pepper (to taste, I like a little more)

5 T butter, divided

3 oz. goat cheese (eyeball it)

1 cup buttermilk

1. Preheat oven to 425, and put a cast-iron skillet inside to heat up (I’ve done it in a 10″, 12″, and 14″, doesn’t really matter).  Whisk the flour, baking powder, salt, and pepper together in a medium sized bowl.

2. Cut 4T of butter into small pieces and crumble the goat cheese.  Cut the butter and cheese into the dry ingredients with a fork or pastry cutter.  It should not be smooth, but you want all the chunks to be pebble-sized.  Stir in the buttermilk until all of the flour is absorbed.  It should be a thick, lumpy batter.

3. Pull the cast-iron skillet out of the oven and melt the remaining tablespoon of butter into it, use a knife or fork to coat the bottom and sides.  It should make a pleasant sizzling sound.  Using a spoon, drop the batter into small mounds into the skillet.  They can touch, it’s fine.  I usually go around the outside of the skillet and then put three biscuits in the middle.  Depending on your size, you should get 10-12 biscuits.

4. BE SURE to use an oven mitt (from experience!) and return the skillet to the oven and bake for 15 minutes, or until the tops are browned.  Serve warm, be sure to save one for yourself.

Source: adapted from Art Smith for Oprah

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