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

2 cups of unbleached flour
3 teaspoons of baking powder
a pinch of sea salt
1 tablespoon of fresh dill (or a teaspoon of dried dill)
1/4 cup of grated Parmesan cheese
1/2 cup of crumbled goat cheese
1/4 cup of yogurt
1 cup of milk

Preheat the oven to 400 degrees. Grease or line 12 muffin tins.

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 - 12 minutes or until the biscuits are golden brown.

Yields: 12

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