Art Smith's Goat Cheese Drop Biscuits
Created by Chef Art Smith
January 01, 2006
These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
Servings: Makes 12 biscuits
- 2 cups self-rising flour
- 1 teaspoon salt
- 4 tablespoons (2 ounces) cold butter
- 4 tablespoons (2 ounces) goat cheese
- 1 cup (8 ounces) buttermilk
- Extra butter to grease pan and top biscuits
- 1/4 cup grated parmesan cheese
Preheat your oven to 425°. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour and salt into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14–16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Printed from Oprah.com on December 9, 2013
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