Best Goat Cheese Biscuits Recipes

ART SMITH'S GOAT CHEESE DROP BISCUITS

Steps:

• Preheat your oven to 425°F Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
• Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

GOAT CHEESE BISCUITS

Steps:

• Preheat your oven to 425.
• Place one 10-inch cast iron pan into the oven while it is preheating. Put flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese.
• Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
• Remove skillet from oven and put in 1 tablespoons of butter. When the butter has melted, drop 1/4 cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter.
• Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

GOAT CHEESE AND BLACK PEPPER BISCUITS WITH SMOKED SALMON AND DILL

Steps:

• Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper. Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms. Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
• Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits. Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)
• Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• 1. Pre-Heat oven to 425 degrees
• 2. Mix flour, baking powder, baking soda, salt, onion powder and chives together in a mixing bowl.
• 3. Cut shortening into flour mixture, Next cut cold butter into the mixture until it is incorporated and everything looks like rough cornmeal. Make a well in center of flour/shortening mixture
• 4. In a small bowl add room temp Goat Cheese and milk and mix together, it doesn't have to be smooth just get the goat cheese broke down some.
• 5. Add the goat cheese/milk mix to the well in your flour mix and mix until just incorporated
• 6. Dough will be wet and sticky!
• 7. Heavy flour a work surface and turn dough out on to it and knead it until it comes together. Fold dough in half and pat down with your hands, repeat the folding 3 more times. Adding more flour to work surface and dough as you go to keep it from sticking,
• 8. After folding is finished pat dough down until it is 1 inch thick and cut with a biscuit cutter, Place biscuits on parchment paper lined baking sheet or spray with Pam for tall biscuits let edges touch for crispy all around biscuits place biscuits apart.
• 9. Lightly brush top of biscuits with melted butter.
• 10. Place biscuits in 425 degree pre-heated oven and bake for 15 minutes, turning pan halfway through baking. Remove from oven and brush with melted butter ENJOY

GOAT CHEESE DROP BISCUITS

Steps:

• Preheat oven to 425* Place 10" cast iron pan into the oven while it is preheating. Place flour and salt in med bowl. Cut in the butter and goat cheese. Make a well in the center and pour in the milk, adding an extra tablespoon if needed. Remove the hot skillet from the oven and place a tablespoon of butter into the pan. When the butter has melted, drop (1/4 c) scoopfuls of batter into the pan. Brush the tops with melted butter. Bake 14-16 min, until browned on top and bottom. Remove from the oven and sprinkle with grated cheese. Enjoy warm!

ART SMITH'S GOAT CHEESE DROP BISCUITS

Steps:

• Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed. Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

GOAT CHEESE & CHIVE BISCUITS

Steps:

• 1.Preheat oven to 425 F. Line a baking sheet with parchment paper or spray the sheet with non-stick cooking spray. 2.Place flour in a medium bowling. Using a pastry blender, cut in butter and goat cheese until mixture is crumbly. (You can also use a food processor - but just be sure to 'pulse' until you achieve the desired consistency.) Add chives; stir well. Add half-and-half, stirring just until dry ingredients are moistened. 3.On a lightly floured surface, roll dough to 1/2″ thickness. Cut scones using a 2 3/4″ inch biscuit cutter and place on prepared pan. Bake for 16 to 18 minutes, or until lightly browned. Brush with melted butter. Serve.

GOAT CHEESE BISCUITS

Steps:

• 1.Preheat oven to 350°F (180°C). 2.Add flour to food processor. Cut butter into dice and add. Crumble goat cheese and add into processor. Pulse food processor until everything is combined and looks like coarse breadcrumbs. 3.Place in bowl and combine into a ball. Chill 30 minutes. Roll out into a rectangle about 1/4-inch (5-mm) thick. Cut 3-inch (8-cm) rounds and place on ungreased cookie sheet. 4.Bake for 12 to 15 minutes or until golden. Cool on a rack.