These are not those biscuits. I have that biscuit recipe and now that I’ve discovered a slight obsession with biscuits, those are next on my list to try. I’ll report back.
In the meantime, make these. It’s not a question of if you should make them, it’s a question of when. Take it from me: sooner than later! Take it from Ryan, who was very quick to call dibs on the leftovers.
These are basically edible pillows—soft and light with a slight tang from the goat cheese. They’d be perfect for breakfast (I’m now cursing myself for not trying one with jam!), lunch, or dinner. I served them alongside soup, but I’d be perfectly content to whip up a batch and eat them plain, one by one!
One Year Ago: Vicky's Spinach Dip
Two Years Ago: Hot Ham and Cheese Sandwiches
Goat Cheese Biscuits
from Joy the Baker
-2 cups all purpose flour
-3 tsp baking powder
-1 1/2 tsp salt
-4 tbsp (2 oz.) cold unsalted butter, cut into cubes
-1 tbsp unsalted butter, for the pan
-2 tbsp unsalted butter, melted to top the biscuits
-4 tbsp (2 oz.) goat cheese, crumbled
-1 cup buttermilk
1. Place a rack in the upper third of the oven and preheat to 425F. Place a 10-inch cast iron skillet in the oven to preheat (note-I don't have one and just used a baking dish)
2. Whisk together flour, baking powder, and salt. Add the butter and goat cheese, mixing with your fingers, until mixture is coarse and pebbly.
3. Create a well in the center of the mixture and pour in the buttermilk. Mix together with a fork until the dry flour disappears.
4. Melt 2 tbsp of butter and set aside. Remove the baking dish from the oven and add a tbsp of butter to it, allowing it to melt and tilting dish to spread and grease the pan.
5. Spoon the batter into the hot skillet, 1/4 cup at a time. Brush biscuits with melted butter and bake for 14-16 minutes, until slightly golden. Remove from oven, let rest for 5 minutes, and serve warm.