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!
Twelve Loaves Cheese Breads
I’m delighted to be back baking with the #TwelveLoaves crew. For the month of April, our theme led me to experiment with a few breads featuring cheese. Who doesn’t love a cheesy bread? Gooey cheese paired with carbs is totally irresistible.
I whipped up some magnificent cheddar popovers, but I needed a chisel to release them from my pan.
Then there was the cheesy corn bread with peppers and corn kernels. It was rather bland, though I still managed to eat a nice big wedge. So I turned to an old favorite.
A few years ago, Bill and I dined at Art Smith’s Chicago restaurant, Table 52, and were treated to some piping hot buttermilk goat cheese biscuits. It was time to recreate this winning recipe. The original utilized self-rising flour, and I did some calculating and substituted all purpose flour, baking powder and salt.
Buttermilk Goat Cheese Biscuits
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?
The windy city lived up to its name on our weekend get away. After record breaking warmth, a cold and rainy front hit the Midwest in time for our jaunt to Chicago. We bundled up as best as we could and headed to Table 52 for dinner on our first night in town. My toes were cold by the time we arrived, but the cozy dining area of Art Smith’s restaurant warmed me up immediately.
Art was Oprah’s former personal chef, turned restaurateur. Our meal started with an amuse bouche of deviled eggs…Bill was delighted…and ate my share minus a nibble. Next we were treated to perfectly formed, warm Goat Cheese Biscuits. Tender and moist, they were delightful on the chilly evening. Ours were speckled with green…probably minced chives, which I forgot to add when recreating these at home. A sprinkle of Parmesan over these hot gems finished them off with a flourish.
Bill ate two with his dinner and two for breakfast the next morning. I’d say that’s a positive endorsement. The rest of our meal at Table 52 was just as fabulous.
More Terrific Cheese Breads
- Casatiello from Savoring Italy
- Cheddar Chive Bread from Karen’s Kitchen Stories
- Cheddar Dill Twists from blackberry eating in late September
- Cheese Babka from Hostess At Heart
- Cheese Soda bread from Ma che ti sei mangiato
- Feta & Olive Swirls from The Bread She Bakes
- Khachapuri (Georgian Cheese Bread) from A Shaggy Dough Story
- Pimento Cheese Straws from Kudos Kitchen By Renee
More Biscuits You’ll Love:
- Perfect Homemade Biscuits Every Time from Mom on Timeout
- Herbed Buttermilk Biscuits from That Skinny Chick Can Bake
- Fluffy Southern Cat Head Biscuits from A Spicy Perspective
- Flaky Buttermilk Biscuits from That Skinny Chick Can Bake
- Cheddar Bay Drop Biscuits from Wonky Wonderful
- Easy Biscuit Recipe from Dinners, Dishes and Desserts
Buttermilk Goat Cheese Biscuits
Tender buttermilk biscuits with the tang of goat cheese.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 8 1x
- Category: Breads, Side Dish
- Method: Baking
- Cuisine: American, Southern
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoon salt
- 4 tablespoons cold butter, cut into small pieces
- 4 tablespoons (2 ounces) good quality goat cheese, cut into small pieces
- 1 cup buttermilk
- 2 tablespoons butter, divided, to grease the pan and top the biscuits
- 1/4 cup freshly grated Parmesan cheese
- Preheat oven to 425º. Place 10 inch cast iron skillet into the oven to heat.
- Sift flour, baking powder, and salt into medium bowl. Add butter and goat cheese and with fingers, pinch and break apart pieces till mixture has the consistency of coarse cornmeal. Add buttermilk and gently mix to form the dough. You may add an extra tablespoon of buttermilk if needed.
- Remove hot skillet from oven. Add 1 tablespoon butter and swirl to coat bottom of the pan. Remove dough from bowl onto a floured surface. Knead a few times till dough comes together, then pat into a rectangle about 1-1/2 inch in height. Using a 2 1/2-inch biscuit cutter, press straight down to cut out rounds. Place into skillet. Brush with additional melted butter.
- Bake 14-16 minutes, till lightly browned. Sprinkle hot muffins with Parmesan and serve warm.
Buttermilk Goat Cheese Biscuits – Tender, flaky biscuits with an extra richness from goat cheese