These biscuits give a warm welcome to diners at Art Smith's Chicago restaurant, Table Fifty-Two.
Servings: Makes 12 biscuits
Ingredients 2 cups self-rising flour1 teaspoon salt4 tablespoons (2 ounces) cold butter4 tablespoons (2 ounces) goat cheese1 cup (8 ounces) buttermilkExtra butter to grease pan and top biscuits1/4 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!