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Bready or Not Original: Goat Cheese Biscuits

This super-easy small batch of cheesy biscuits is perfect to feed a family alongside a good soup or stew. Makes 6-8 biscuits, dependent on thickness.
Course: Bread
Keyword: cheese, quick bread
Servings: 6 biscuits
Author: Beth Cato

Equipment

  • 2-inch round cutter
  • pastry brush

Ingredients

  • 4- ounces plain goat cheese or used an herbed variety
  • 2 cups all-purpose flour plus more for surface
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter
  • 3/4 cup buttermilk or soured milk, see note
  • extra milk or half & half

Instructions

  • Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
  • Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
  • In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
  • The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
  • Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
  • Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
  • Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.

OM NOM NOM!

    Notes

    To make soured milk, set out a liquid measuring cup. Add enough lemon juice or vinegar to form a thin line on the bottom of the cup. Pour milk or half & half to equal the 3/4 amount called for in this recipe. Let it sit for 5-10 minutes; it should coagulate. Use in recipe.