For the sake of social media transparency and my sanity, I must be honest — I mess up recipes all the time. (Most recently today & also yesterday, to be exact.) Last night I added way too much of one ingredient to a dish and dried it out. Then, as I was testing a new recipe for the blog this afternoon, I reached the next to the last step when everything crumbled & couldn’t be salvaged. Someone remind me, how am I qualified to I co-author a food blog? Sometimes I ask myself this question after I mess up food that I’ve invested research, free time, money, and photos into creating.
We started this blog with the purpose to “share our journey to gracefully develop our kitchen expertise” — and let me tell you, most days I still feel so very far from being an expert. But I want to share the journey, the screw ups and the keepers alike. (I’ll spare you the actual bad recipes and just tell you, I promise they happen — more often than I care to admit.) Between the hiccups, there are small victories and great memories made. Some recipes are even so special they help make up for the mistakes.
The recipe I’m sharing today was one of my favorites from last year. There are so many reasons this recipe makes me happy: it comes from one of my favorite authors, it reminds me of the supper club I was in last fall, and it takes me back to lazy Saturdays & late nights when I’ve made these babies and eaten far too many. They are so simple to make & I really don’t think you can mess these up, even if you tried. (I feel qualified to say that now that you know the truth.)
On days like today, I come back to recipes like this to remind me why I love food so much & why cooking is so important to me. This journey is teaching me a lot and humbling me when I mess up. I’m also creating many memories — both successful and laughable. I still have plenty to learn about the kitchen and am guaranteed a few more ruined dinners along the way, but I’m thankful for the ability to mess up and learn — oh, and for goat cheese biscuits too. They will always be there to pick me up when I’m down and redeem any meal that flops.
Recipe from "Bread & Wine" by Shauna Niequist —
- Preheat oven to 425 degrees and place a 10-inch cast-iron skillet into the oven while it's preheating.
- Pour flour, baking powder, and salt into a medium-sized bowl. Using two knives or a pastry cutter, cut 4 tablespoons of the cubed butter into the dry mix.
- Add goat cheese and yogurt to the bowl and stir until the mix is moistened. (Add an extra tablespoon of yogurt if the mix is too dry.)
- Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, divide the batter into 12 biscuits and nestle them into the pan. (They will be pretty cozy & touching each other in the pan — try 9 on the edges and 3 in the center.)
- Brush the tops of the biscuits with one tablespoon of melted butter. Bake for 14 to 16 minutes until browned on the top and bottom.
- Remove from oven and sprinkle with grated parmesan cheese.