Tuesday, June 28, 2011

Goat Cheese Biscuits

One day, a long long time ago, I was watching the Oprah show (I think it was about 5 years ago).  See I am one of the few that didn’t catch on to the Oprah movement.  Probably because I am in a younger generation, being only 23 years old.  However, that one day I watched Oprah.  And thank goodness I did!  That day Oprah had on her ex-personal chef, Art Smith.  Art Smith now owns a restaurant in Chicago called Table 52.  On the Oprah show he made his famous biscuits that he serves at his restaurant (he brings them out at the beginning of a meal instead of bread).  Luckily he gave out the recipe as well.   I immediately went to the computer and printed out the recipe, and made them that day.  They were goat cheese and buttermilk biscuits and were delicious!

And now here I am sharing the recipe with you :).  

These biscuits are really easy to make.  They take no more than 10 minutes to mix up and take only about 15 minutes to bake.  A great part of this recipe is that the batter doesn’t need to be cut out with biscuit rounds.  All you do is scoop up the batter into a cupcake pan and then bake them – That’s it.

Goat cheese is the main flavor in these biscuits.  Well goat cheese and butter :).  Goat cheese is crumbled throughout the whole biscuit, and butter is slathered on top before baking.  Buttermilk is also prominent in this recipe.  It makes the biscuits moist and adds a great tangy compliment to the already tangy goat cheese.  After baking the biscuits you can sprinkle Parmesan cheese on top of each biscuit.  It just adds an extra special touch to the biscuits.  Unfortunately I didn’t have parmesan on hand while I was making these this time.  However, I have made these biscuits many (many!) times before and I almost always add parmesan cheese, and it really does bring an extra element to the biscuits.

These biscuits are a favorite in our family.  My mom often craves them and asks me to make them for her.  I have made them for Thanksgiving, and made some for my sister to bring to a work potluck.  They just have so much incredible flavor and are really addicting.  They are buttery, creamy, cheesy, and melt in your mouth.  Now who wouldn’t eat a buttery-creamy-cheesy biscuit?!  I know I would!

You can have these at breakfast time, or with your dinner.  Or even just to snack on throughout your day (this is why I mainly bake them!).  Make them for your next party or bring them to a family member or friend.  Everyone will love these goat cheese biscuits!  Enjoy :)!


Art Smith’s Goat Cheese Biscuits
For Printable Recipe, Click here!

Makes: 9 Biscuits

2 cups All Purpose Flour
1 tsp. Salt
1 tbsp. Baking Powder
2 tsp. Baking Soda
4 tbsp. Unsalted Butter (Cold)
4 tbsp. (2 ounces) Goat Cheese
1 cup Buttermilk
1 tbsp. Unsalted Butter (Melted), for brushing
Grated Parmesan Cheese (Optional)

Preheat the oven to 425 degrees F.  Place a cupcake pan in the oven while it’s preheating. 

In a medium bowl, combine the flour, salt, baking powder, and baking soda.  Cut the butter and the goat cheese into small 1/4-inch squares, and add to the flour mixture.  Make a well in the center and pour in the buttermilk.  Stir to combine.  The mixture should be lightly wet. 

Remove the pan from the oven and lightly grease it, and then scoop the batter into the cups.  Brush the tops with the melted butter. Bake in the oven for 10-12 minutes until the tops are lightly golden brown.  Remove them from the oven and top with grated parmesan cheese – This is optional; I didn’t have any parmesan on hand at the time so I didn’t add any.

Cool in the pan until warm or room temperature.  Serve and Enjoy :)!

These can be kept at room temperature for about 1 week.  They can keep longer if kept in the refrigerator or freezer.

Recipe from Oprah.com


  1. TOTALLY making these tonight!
    Love them! Definitely my favorite biscuit...EVER!

  2. My favorite!! I have been waiting for this recipe.
    I want one NOW!!!!
    Meli save me one :)

  3. Yum! These are the best!
    I would eat these everyday if I could!


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