This weekend was the first of many that either we didn’t have people visiting or we weren’t out of town ourselves. We had absolutely nothing planned and we decided to keep it that way so we could sleep in, relax and get those chores done that we’d been putting off for the past few weeks. Oh, and we did get in a 10-mile bike ride, so we weren’t completely lazy…
To complement our easy-like Saturday morning, I decided to make these amazing goat cheese biscuits. I made them last week when my college friend visited so I had all of the ingredients still in our refrigerator. The two of us tore through them and we barely had any leftover for another day. We paired them with some new jam that we discovered in a local Carmel shop just a few weeks ago. It’s a bit of a splurge ($2.60 for a 3 oz jar!) but it is the best jam we have ever had and it goes really, really well with these biscuits. For all my local friends reading this, you HAVE to check out Kurtz Culinary shop in downtown Carmel. They have so many delicious jams and dips for you to try right there in the shop. They are so friendly and full of recommendations. Check them out!
This recipe comes from the book Bread & Wine by Shauna Niequist. If you have not read the book than I highly recommend that you read it….like now, go read it! It’s that good, and its packed with more amazing recipes like this one.
2 cups flour
3 teaspoons baking powder
2 teaspoons salt (I found 2 tsp to be too salty for me so I cut in half to 1 tsp.)
1 cup plain yogurt
6 tablespoons cold butter, divided
4 tablespoons goat cheese, crumbled
1/4 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 tbs. 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 – 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 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with grated Parmesan cheese.
Serve hot with fruit preserves or just eat them plain! So scrumptious!