Goat Cheese Parmesan Biscuits with Dill

What better way to warm up a cold kitchen then to whip up a batch of biscuits? I've no shortage of quick bread recipes on hand, but I was in the mood for something new. I had an opened package of goat cheese on hand, and though goat cheese never goes to waste in my kitchen, I decided a cheese biscuit was in order. Moist and flavorful, with a hint of herb, these are a perfect choice for an afternoon snack, but you might consider serving them with "almost old-fashioned" baked beans and brown rice and corn for a very satisfying winter meal.

Goat Cheese Parmesan Biscuits with Dill

Recipe by Lisa Turner Published on December 15, 2008 Simple, moist savory snack or dinner biscuits with two cheeses and fresh dill — baked in a muffin tray for a quick and easy baking experience Print this recipe Ingredients: 2 cups unbleached white flour 3 teaspoons baking powder pinch of sea salt 1 tablespoon fresh dill (or 1 teaspoon dried) 1/4 cup fresh grated Parmesan cheese 1/2 cup soft goat cheese, crumbled 1/4 cup yogurt 1 cup milk Instructions: Preheat an oven to 400° and grease or butter 12 standard muffin cups. In a large bowl, combine the flour, baking powder, salt, and dill. Mix in the Parmesan and then add the goat cheese. Use a pastry cutter or fork to reduce the goat cheese to small pieces. Add the yogurt and milk and stir until just combined. Divide the batter equally among the prepared muffin cups. Bake for 10 to 12 minutes or until the biscuits are golden brown. Makes 12 biscuits

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