2c all purpose flour
1Tbsp baking powder
6Tbsp shortening or butter
2/3c milk (goat milk is fine)
herbs, fresh or dried (optional)
Preheat oven to 450°.
Stir/sift together flour, salt, baking powder and dried herbs if you are using them. Add shortening or butter. It’s ok to use your fingers to mix the dry ingredients into the fat, you’re going for a crumb like consistency. Add the milk gradually and mix gently to hold the soft dough together. Add the chévre last, and just roughly mix it in.
If you like to cut out your biscuits into shapes, roll the dough out to 1/2 to 3/4 inch thickness, then cut with your favorite cutters. To make drop biscuits, drop the dough in rough spoonfuls onto the cookie sheet.
Cook for 12-15 minutes, until golden brown.
• Experiment with mixing in different herbs or flavored salts.
• Parchment paper is your friend!
• If you are in a pinch, and out of baking powder, you can substitute 1/2tsp of baking soda and 2/3 tsp vinegar. Add the baking soda with the other dry ingredients and combine the vinegar in with the milk before you add it to the dry ingredients.