Today we are not only bready, to fit with the blog title of Bready or Not, but we are also cheesy. These Goat Cheese Biscuits are the perfect side for a supper meal.

If you’re on the lookout for a good supper meal, too, stay tuned–in two weeks, I’m sharing a pot roast recipe that will set you up nicely for this fall and winter!

For this recipe, I love using the 4-ounce logs that are often available at Aldi. They are cheap and basic, not high end as far as chevre goes, but they are absolutely perfect in a recipe like this. Plain logs are ideal, but you can also use one with herbs.

I like thick biscuits. I get 6 out of this recipe, but if you form them to be thinner, you could get 8 or more. The texture is cakey, the flavor rich because of the butter and goat cheese throughout.

PrintBready or Not Original: Goat Cheese BiscuitsThis super-easy small batch of cheesy biscuits is perfect to feed a family alongside a good soup or stew. Makes 6-8 biscuits, dependent on thickness.Course BreadKeyword cheese, quick breadServings 6 biscuitsAuthor Beth CatoEquipment2-inch round cutterpastry brushIngredients4- ounces plain goat cheese or used an herbed variety2 cups all-purpose flour plus more for surface1 Tablespoon baking powder1 teaspoon salt1/4 cup unsalted butter3/4 cup buttermilk or soured milk, see noteextra milk or half & halfInstructionsPreheat oven to 475-degrees. Line a baking sheet with parchment paper.Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.OM NOM NOM!NotesTo make soured milk, set out a liquid measuring cup. Add enough lemon juice or vinegar to form a thin line on the bottom of the cup. Pour milk or half & half to equal the 3/4 amount called for in this recipe. Let it sit for 5-10 minutes; it should coagulate. Use in recipe.