Goat Cheese And Brown Butter Biscuits – a delicious recipe with Butter, All-purpose, Salt, Baking Powder, Brown Sugar, Chevre-style. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a skillet over high heat and drop in the butter. You will start to see the butter bubble a little bit, but wait until it gets little caramelized bits in it. At that point you have made brown butter. Remove from heat.
2
Using a rubber spatula, and being careful to get every last drop you possibly can, pour the butter into a plastic container. Place the container, uncovered, in the freezer so as to let the butter set up. This shouldn't take too long, but I gave you a wide berth of time in the prep time just in case something goes just a tad bit wrong.
3
Once the butter is set, preheat the oven to 450 F.
4
Into the bowl of a stand mixer, add the flour, salt, baking powder and brown sugar. Mix to combine. Add the butter and mix on fairly low speed until the butter is in pea-sized chunks. Add the goat cheese and milk and mix just until they are incorporated.
5
Turn the dough out onto a floured counter and form it into a disk about 2 to 3 inches high. Cut the disk into eighths and round out each piece of dough into a circular, classic biscuit shape. Place them on a greased baking sheet and bake for 10 minutes or until golden and cooked through. Enjoy!
484
kcal
Calories
24
g
Fat
52
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Tablespoons Unsalted Butter, 2 cups All-purpose Flour, 2 teaspoons Salt, 2 teaspoons Baking Powder, and more.
Yes, Goat Cheese And Brown Butter Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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