Happy Fourth of July! I’ve mentioned that I’ve been reading Bread and Wine by Shauna Niequist. Last night around 2:30 am, I was reading to fall asleep and came upon this delicious-sounding recipe for goat cheese biscuits baked in a cast-iron skillet. It was enough to almost send out of bed and to the kitchen. I decided to wait, though, and went to sleep dreaming of the perfect breakfast.
These do not disappoint. I woke up and made them for Chris and Mackenzie before they woke up. I served them with omelets made from our CSA share, turkey bacon, blackberries, and coffee. So good.
Mackenzie declared them her favorite. I hope you like them, too.
Goat Cheese Biscuits
From: Niequist, Shauna. “Bread & Wine.” Zondervan, 2013.
2 cups flour
3 teaspoons baking powder
2 teaspoons salt
1 cup plain 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-inch cast-iron pan into the oven while it’s preheating.
Pour flour, baking powder, and salt into a medium-sized bowl. Cut 4 tablespoons of the butter into small pieces and add it to the bowl, with the goat cheese and the yogurt. Stir until the mix 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 has melted, divide the batter into 12 biscuits, each about the size of a golf ball, and then nestle them into the pan — they’ll be snuggled in there pretty cozily, and that’s all right. I usually start by making a ring of 9 around the edge, then 3 in the middle.
Brush the tops of the biscuits with one tablespoon of melted butter. Bake for 14 to 16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated Parmesan cheese.
MAKES: one dozen biscuits