Comfort food is always a good idea when entertaining, and what’s more comforting than homemade biscuits? Shauna’s Goat Cheese Biscuits, a recreation of the biscuits served at Chef Art Smith’s Table Fifty-Two in Chicago, are simple and delicious. You’ll channel your inner Southern cook when you try them – especially if you break out a cast iron skillet – so look for the complete recipe on page 89 in Bread & Wine.
WATCH…AND ENJOY!
{Subscribers, please click here to view video.}
EXTRAS TO LOOK FOR
Eating off the Blessings Unlimited dessert plates made the biscuits taste 10% better; they’re absolutely beautiful. Here’s a list of everything shown in today’s video just in case any of the pieces have caught your eye ~
- Vintage Rose Dessert Plate, p. 31 item #83704
- Antique Tea Salad Plate, p. 31, item # 80862
- Antique Teal Serving Bowl, p. 32, item # 83709
(Learn more about Blessings Unlimited by clicking around their site.)
COMING UP
On Wednesday we’ll dive into Part Four, the last section; we’re a little sad to be getting so close to the end of this book. Based on your comments here and on Facebook, it seems to have been a game-changer in the kitchen for many of us. Seeing the Lord work in you to make you braver when it comes to hospitality, or hearing about you inviting others into your home so you can love ’em across the dining room table, is beautiful.
Please note we have a few changes on the Details & Schedule page; be sure to check out revised dates, an upcoming invitation…and a mystery surprise :).
So…what new recipes from Bread & Wine have you tried? Did you share pictures on instagram or Twitter? Make sure to tag them with #inbooks so we can find them, too.
Time to throw caution to the wind and your Goat-cheese-fear out the door–make some biscuits! Your family and friends will be so happy!
xo,
~ Robin for the Bloom Team
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I can testify to the goodness of these biscuits! It was a fabulous balance of taste and texture with the goat cheese serving as the necessary “fat” to make a biscuit live up to its reputation.
Having had a similar biscuit to these at Canoe in Atlanta, I also added some chopped fresh thyme to the mixture. Next time, I may also add some diced Vidalia onions, too.
This recipe is good as is or with subtle additions if you’re feeling adventurous!
Great video segment, as usual!
These look amazing, and I am looking forward to trying them in cast iron at some point. I do have to say, though, that I have never seen anyone measure flour quite like that! It looks like the biscuits turned out well, but I wasn’t so sure after I saw how the flour went it! 🙂
Thank you for sharing this great recipe! As a Blessings Unlimited Consultant I have every piece you showed in the video and love serving my friends with them. This is a perfect recipe for a reason to Gather them soon and have fun cooking and eating together. It is truly meaningful entertainment made simple…and it’s so not about my home needing to be perfect to gather and much more about the people I am gathering with. If anyone here is interested in connecting with me personally about adding these pieces to your home I would love to serve you. http://www.myblessingsunlimited.net/zeldapmorales
I must admit that I am a little scared of making doughy things, but these looked pretty easy peasy and yummy.
I finished the book last night. I am having withdrawals already…. It has been a while since I have read a book and was sad it was done.
Looking forward to the “surprise” in our updated schedule. My interest is piqued! 🙂
Just met a lady I barely know for coffee and guess what?!! She brought me salted chocolate toffee…made with Shauna’s recipe. Needless to say, this cut-the-carbs diet was left at the coffee shop and I have just savored 2 pieces.
Tomorrow morning, I will have another 2 pieces, served with 3 pieces of bacon and I’ll pray that the extra piece of bacon counteracts the sugar in the toffee.
Amazing.
I made the Green Well Salad and my family was in love! I also made the bacon wrapped dates….my family was skeptical. I had them sitting, waiting to go into the oven. My husband looked them over carefully and made a very concerned face. However, they were devoured as soon as they cooled down a bit. Super yummy! Loving this book!
This recipe and the black iron skillet reminds me of my Mother’s Hot Water Corn bread! I can’t wait to try this one.
I made these! Actually, they were the first recipe in the book that I tried — I read that section on a break at work and had to make them the very next morning. They were so quick and easy, and my 2 year old daughter declared them her favorite — that’s quite an honor, let me tell you! I actually posted about it on my blog earlier this month: http://deewilcox.com/2013/07/goat-cheese-cast-iron-skillet-biscuits