If you follow me on Instagram you know I've been cooking my way through Bread and Wine. If I were to ever write a book, Shauna's is how I'd like it to be. I'd want to share recipes and stories that mean something all with the hope of encouraging people, probably mothers, in the season of having young kids and wanting to cook good meals.
I appreciate her words, her encouragement to slow down, and also her honesty about conflicting desires as a mother to do more. I find myself wishing often I could do more but also knowing I want to sit in these moments of babies and toddlerhood and not wish them away. Just last night I was telling Benjamin how I have no time to blog and that makes me sad, and honestly a bit frustrated. I enjoy this space as a creative outlet and when I don't have time for myself I wonder if I should just stop this space all together. Benjamin encouraged me not to and so, here I am still.
With that, here are these biscuits. Being from the South, Benjamin never protests my offer to make biscuits. I currently find biscuit recipes a bit like my infatuation for pancakes- I'll try just about any of them. I've made cheddar, bacon and chive, simple drop biscuits, and biscuits from ad hoc. I really want to make sweet potato biscuits someday and of course jumped at a chance to make these biscuits with goat cheese.
I picked up a large log of goat cheese over the weekend knowing I would use it to make these biscuits and the rest would dress up salads for guests. Unfortunately, I know want to make goat cheese part of our weekly grocery list item which for the sake of a budget we probably should abstain.
Without further ado, here are Shauna's Goat Cheese Biscuits. We had them for breakfast with some bacon although she suggests them with her Mango Chicken Curry. We also tried them that way. Breakfast or dinner I like the tang of the goat cheese and who doesn't like something cooked in a skillet?
Ingredients You'll Need
- 2 cups flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 6 ounce container plain yogurt
- 2-4 tablespoons milk as needed
- 6 tablespoons cold butter, divided
- 4 tablespoons goat cheese, crumbled
- Preheat oven to 425 and place a 10-inch cast-iron skillet into the oven while it's preheating
- Pour flour, baking powder and salt into a bowl and whisk. Cut in 4 tablespoons of butter with a pastry cutter then add in yogurt and goat cheese. Drizzle in the milk until the dough comes together.
- Remove the hot skillet from the oven and place a tablespoon of butter in it. When it melts divide the dough into the pan forming golf ball sized biscuits. Brush the tops with the remaining melted butter and bake for 14-16 minutes, until browned on the top and bottom.
- Serve warm with salad, any dinner, or with bacon for breakfast!