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Goat Butter Biscuits

These goat butter biscuits are packed full of rich goat’s butter and only uses 3 ingredients! Easily throw together, bake and enjoy! You’ll love these biscuits!

Bear with me as I go off topic for a bit. This week we finally decided to cut cable. This has resulted in a lot of Netflix, Amazon Prime and Aereo watching. It’s not bad. I get to catch up on old shows while I’m puttering away in the kitchen. Plus it save a lot of money each week that was being wasted on cable.

This week I stumbled onto Amazon and saw that they have the original Beverly Hills, 90210. Now a normal person would probably drift off into a nostalgic daydream about how much they loved the show, but not me. I wasn’t allowed to watch. Apparetnly it was to “risqué” and my parents needed to shield my young eyes.

So now here I am. A 31 year old woman watching 90210 for the first time ever. I’m only in the middle of the first season and so far here are my thoughts:

Now, onto the biscuits. If you have never had goat butter you need to run out to the store and buy a block. It’s amazing! It’s a little tangy and perfect in these biscuits. The best part about this recipes is that it only use three ingredients…that’s right….three! How simple is that? Make the dough, cut out the delicious little rounds, bake them off and enter heaven!

So, wanna know the best way to eat these bad boys? I found they are best eaten warm, room temperature, slathered with more goat butter, eaten plain and sandwiched with a few pieces of prosciutto in the middle.

Ok, you get it, they are good anyway you eat them.

P.S. Did you watching Beverly Hills, 90201? Did you love it? Am I right about this Andrea character?

Goat Butter Biscuits

These goat butter biscuits are packed full of rich goat's butter and only uses 3 ingredients! Easily throw together, bake and enjoy! You'll love these biscuits!


  • 2 1/4 cups self-rising flour - plus more as needed
  • 4 ounces chilled goat's-milk butter - cut into 1/2-inch cubes
  • 3/4 cup whole milk

Source: Nathalie Dupree and Cynthia Graubart's Southern Biscuits Cookbook


Prepare a sheet pan with parchment paper, set aside.

Preheat oven to 425 degrees.

Whisk 2 cups of the flour in a large bowl, preferably wider than deeper, and reserve the remaining 1/4 cup of flour. Scatter the pieces of chilled goat’s-milk butter over the flour and work it in with a pastry cutter until the mixture is crumbly, with no pieces larger than a pea.

Refrigerate for 5 minutes if the flour/butter blending took longer than 5 minutes. This will help to chill the fat.

Make a deep hollow in the center of the flour mixture. Pour the milk into the hollow and stir quickly, pulling the flour in using broad circular strokes. Mix just until the dry ingredients are moistened and the dough begins to pull away from the side of the bowl. If there is some flour remaining in the bottom and sides of the bowl, stir in a tablespoon or two of milk to incorporate the remaining flour. If the dough is a little sticky, it may become easier to handle when shaping.

Use some of the reserved flour to dust a clean work surface. Turn the dough out onto the floured surface and sprinkle the top of the dough lightly with flour. Flour your hands.

Fold the dough over in half and pat it out into about a 1/2-inch-thick round, using a little extra flour as needed. Fold the dough again, then pat it to a thickness of 1/2 inch. Brush off any extra flour.

For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour. Cut out the biscuits very close together, starting at the outside edge, being careful not to twist the cutter. The scraps may be rerolled, although these scraps make tougher biscuits.

Use a spatula to transfer the biscuits to the pan or baking sheet. Bake the biscuits for 10 - 14 minutes until light golden brown. After 6 minutes, rotate the pan in the oven so the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath.

When the biscuits are done, lightly brush the tops with additional melted goat butter. Turn the biscuits out upside down on a plate to cool slightly before serving.