Goat Cheese Biscuits

I have been wanting to try this recipe for a while, but I had to wait until I had the plain yogurt on hand. They were worth the wait. I just love goat cheese. :)

These would be great for breakfast with jam. I actually paired them with the shrimp and corn chowder. (Then I ate leftovers for breakfast the next morning.) They are versatile biscuits.

I made them in Pyrex because our cast iron skillet needs to be re-seasoned at the moment. 

Note: this is Shauna Niequist's recipe from Savor that she adapted from the restaurant Table Fifty-Two.

It makes about a dozen biscuits. I cut the recipe in half when I made them. 

Ingredients:
2 cups flour - all purpose, but will give substitutions for self-rising at the end
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

Instructions:

Preheat oven to 425 degrees and place a 10-inch cast-iron pan into the oven while it is preheating.  (Do not preheat your 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 very sticky. Make 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 24 if using Pyrex) until browned on the top and bottom. Remove from the oven and sprinkle with the grated Parmesan cheese.

Note: you can substitute the 1 cup of plain yogurt for 1 cup of buttermilk. 1 cup self rising flour = 1 cup all purpose flour, 1 and a half teaspoons baking powder, and 1/2 teaspoon salt.