I have been so excited to share this recipe with you. In early March, I visited a friend in Chicago and she took me to Table Fifty Two. The food in that restaurant has a decidedly Southern flair. Chef Art Smith has been a personal chef to Oprah. Now he creates dishes such as Fried Green Tomatoes with Feta, Pancetta, Red Onion Marmalade and Kalamata Olive – Amazing!
We sat in the main room of the restaurant where Goat Cheese Biscuit dough was being poured into hot iron skillets and baked in a brick oven. Our server brought us a serving of the biscuits to share. Oh my! They are light, with herbs and goat cheese inside and buttery Parmesan topping.
As my friend and I savored these biscuits and I watched the process of making them, I was pretty sure I could recreate the recipe at home. And I was right.
These would be perfect for an Easter dinner or brunch. And they are easy to make too. The dough is similar to drop biscuits and it can be baked in an iron skillet, ramekins or muffins tins. Here’s what you’ll need:
- 2 cups flour (I used White Lily brand)
- 2 Tbs. baking powder
- 1 tsp. salt
- 5 Tbs. butter, softened
- 1.75 oz goat cheese (or half of 3.5 oz container)
- 1/4 – 1/3 cups finely chopped flat parsley
- 1 1/2 cups milk
- 3 Tbs. melted butter
- shaved or shredded Parmesan for top
Place the pan(s) in the oven to heat at 450 degrees while you prep the dough. You can use a muffins tin for 12 biscuits, a small iron skillet or ramekins. One recipe will make a 6″ skillet + 3 4″ ramekins.
Combine flour, baking powder and salt in a large bowl. Cut the butter into the flour with a fork or pastry blender. Stir in goat cheese and parsley.
Add the milk, stirring by hand. Work it over till the dough thickens up a bit. Pull the pan(s) from the oven and spray with cooking spray. Spoon the dough into the pans. Bake for about 10 minutes. Pull the biscuits out of the oven and brush with melted butter and sprinkle with Parmesan. Bake another minute or two. Brush with melted butter again before serving.
One ramekin is enough for two people. A 6″ skillet will serve 3-4.
Baked in muffin tins, they look more like muffins than biscuits. This is a nice way to get individual servings though.
Be sure to check out the other courses in our Virtual Easter Dinner!
– Monday – Mustard Orange Glazed Ham – Laura at Real Mom Kitchen
– Tuesday – Spring Orzo Pasta Salad – Shaina at Food for My Family
– Wednesday – Hungarian Cucumber Salad – Tara at Unsophisticook
– Thursday – Goat Cheese Biscuits right here on Eat at Home
– Friday – Rosemary Potato Strudel – Aimee at Simple Bites
– Saturday – Dessert – Liz at Hoosier Homemade
These look AMAZING Tiffany. I’m a huge fan of goat cheese. Yum!
Aimee @ Simple Bites says
Very creative, Tiffany! I love the green flecks that the chives add, and goat cheese is a favorite of mine!
Aimee, it’s actually parsley, not chives. We asked the server what was in the biscuits and he said “herbs”, but we didn’t taste anything other than parsley. I do think chives would be wonderful in them though.
Love these Tiffany! I have never cooked with Goat Cheese, but you have totally inspired me. Definitely adding them to my Easter Dinner.
Thanks for sharing!
I will try these this week. These sound great. I will make them in ramekins. Great idea and it does sound easy and delicious.
Do you cut the 5tbl. of butter in, like in a regular biscuit recipe? I want to try these. Sounds really good.
Yes, cut the butter in like biscuits. I edited the recipe to include that step.
Oh… my… word! These look incredible! I don’t have a cast iron skillet or ramekins, so I will buy one of the two this week so I can make this. (I like the idea of the bigger biscuits.) You rock, Tiffany! I can’t wait to try this and share it with my family. 🙂
Tara @ Unsophisticook says
Yum, those look delicious — can’t wait to try them!
These look really tasty! Yum. 🙂
Biscuits with cheese included gotta be good!
I made these last night and they were a HUGE hit! We allloved them and they were easy to make. I will be making these often!!
PLEASE make recipe cards available!