Hi there strangers. I’m reviving the blog for a hot second to bring to you the much-requested recipe from the fabulous Shauna Niequist’s book – Bread and Wine.
In her book, she notes that she adapted this recipe from the biscuits served at Art Smith’s restaurant Table Fifty-Two, so let’s all give them a big thank you for bringing these into the world as well.
And without much further ado…
Goat Cheese Biscuits
- 2 cups flour
- 3 tsp baking powder
- 2 tsp salt
- 1 cup plain yogurt
- 6 tbsp cold butter, divided
- 4 tbsp 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. (Note: I don’t have a cast-iron pan, so at the recommendation of a friend, I used a 10-inch round Pyrex dish and it worked just fine – although I did notice it took about 10 minutes longer to bake. Because we don’t pre-heat Pyrex.)
Pour flour, baking powder, and salt into a medium-sized bowl. Cut 4 tbsp of butter into the flour mixture, then stir in goat cheese and yogurt until evenly moistened. Add 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 (it will be super sticky – have fun!), each about the size of a golf ball, and then nestle them into the pan. Generally a ring of 9 around the outside and 3 in the middle works well.
Brush the tops of the biscuits with one tbsp of melted butter. Bake for 14-16 minutes (or if you’re using a Pyrex, more like 24 minutes…) until browned on the top and bottom. Remove from the oven and sprinkle with the grated Parmesan cheese.