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Buttermilk Goat Cheese Biscuits

posted by Liz Berg on April 7, 2015 (updated 10/25/22)

Tender and flaky, these Buttermilk Goat Cheese Biscuits will tickle your fancy after just one nibble!

Bill and I enjoyed these tender, Homemade Biscuits on a trip to Chicago. Thank goodness I found a way to recreate these gems at home!

Buttermilk Goat Cheese Biscuits on a square white plate with a sprig of thyme.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Expert Tips

4 Frequently Asked Questions

5 You May Also Like:

6 Buttermilk Goat Cheese Biscuits

Why You Must Make

This recipe was inspired by Art Smith owner of the Chicago restaurant, Table 52, and Oprah’s personal chef.
They were so tender, flaky, and delicious that we practically inhaled them
Even if you’re not a huge goat cheese fan, don’t worry. The cheese provides moisture, making the biscuits soft without adding an overt goat cheese flavor.

Ingredient Notes

Kitchen Staples – All-purpose flour, salt
Baking Powder – Unlike baking soda, baking powder has a short shelf life. Check the expiration date and replace it if needed before making this recipe.
Butter – Must be cold for flaky biscuits. Salted butter is fine.
Buttermilk – If you don’t have any on hand, a quick substitute is for each cup needed, add 1 tablespoon fresh lemon juice or light-colored vinegar to a 1 cup liquid measuring cup. Fill to the 1 cup mark with whole milk or 2% milk. Let rest a minute or two until it starts to curdle. Stir and use as directed.
Grated Parmesan – Don’t use the green can. Look for real Parmesano Reggiano.
Goat Cheese – Look for firm goat cheese without a lot of water in the packaging. Examine for discoloration which is undesirable.

Buttermilk Goat Cheese Biscuits with a pat of butter on a square white plate and a red handle knife.

Expert Tips

The butter, buttermilk, and goat cheese worked their magic and produced a biscuit with a very subtle tang and all the characteristics of a perfect biscuit. See the layers? See how moist the interior is?

PRO-Tip: Cutting in COLD butter creates little pockets of fat that will produce steam as they heat. This is crucial for creating layers.
Since goat cheese is the ingredient that provides the flavor to these biscuits, make sure to buy a quality product.
PRO-Tip: Preheat your oven so the biscuit dough gets a blast of heat when it enters the oven.
Preheating your skillet, too, allows the sides and the bottom of the biscuits to get a blast of heat, too.
Line your pan with parchment paper to prevent sticking and to help with easy cleanup.

Buttermilk Goat Cheese Biscuits in a red skillet.

Frequently Asked Questions

How Do You Make Homemade Biscuits?

There are just a few steps to make homemade biscuits. First, mix together the dry ingredients. Next mix in the cold butter (and goat cheese if using this recipe) with a pastry blender, two knives, your fingers or even pulse in a food processor. Then mix in the buttermilk or other liquid to make a dough.

How Do You Store Homemade Biscuits?

It’s best to wrap them in plastic wrap or foil as air exposure will dry them out more quickly. They can keep 1-2 days at room temperature, up to a week in the refrigerator, and up to 3 months in the freezer. But they’re always best on the day they’re baked.

Can You Freeze a Homemade Biscuit?

Yes, biscuits keep well in the freezer if they’re wrapped well individually. This will minimize freezer burn and any moisture loss.

Why Are My Biscuits Crumbly?

Crumbly biscuits are caused by an improper ratio of dry ingredients to fat. Excess dry ingredients will create crumbly biscuits.

Why Are My Biscuits Hard?

Hard biscuits result when the butter or fat is not incorporated evenly. The flour and fat mixture should look like coarse cornmeal when the fat is cut in properly.