I love goat cheese, but I’m not really a fan of drop biscuits. When I saw that these were baked in a cast iron skillet, though, I was sold. After making Three Cheese Mac and Cheese in my cast iron skillet, I was certain I could never love it more than I did at that moment. I figured biscuits made with one of my favorite ingredients in my favorite piece of cookware had a great chance of being delicious. After making these biscuits, I love my cast iron skillet even more. There’s just something beautiful and rustic about being served a dish from a cast iron skillet.
I was expecting these to taste good, but I was blown away by how amazing they tasted. The goat cheese adds creaminess and just a little bit of tanginess. The Parmesan melts on top, adding saltiness and another layer of flavor. I sprinkled the biscuits with garlic and herb seasoning after baking, which made them simply divine. They come together incredibly quickly and only require a few ingredients (all of which we already had on hand). Besides adding the seasoning, I also adapted the recipe to use all-purpose instead of self-rising flour (because I never buy it). If you have self-rising flour, you can omit the baking powder. I did find a few different conversions for all-purpose to self-rising, but the one I chose worked out just fine.
I read that these biscuits are served to diners at Art Smith’s restaurant, Table 52, in Chicago. I’ve never dined there, but I’m certain I’d have to restrain myself so as not to fill up on these biscuits before my entree arrived. They really are that good.
Goat Cheese Drop Biscuits
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons (2 ounces) goat cheese
1 cup buttermilk
6 tablespoons unsalted butter, divided
1/4 cup grated Parmesan cheese
garlic and herb seasoning, optional
-Preheat oven to 425º. Place a 10 inch cast iron skillet in oven during preheating.
-In a medium bowl, whisk together flour, baking powder and salt.
-Using a pastry blender or your fingertips, cut in goat cheese and 4 tablespoons butter.
-Make a well in center and add buttermilk. Using a wooden spoon, stir ingredients until just moistened, adding up to a tablespoon more buttermilk if needed.
-Remove the hot skillet from the oven and add 1 tablespoon butter. Once butter has melted, use a 1/4 cup measure to drop batter into skillet.
-Melt 1 tablespoon butter and brush over biscuit tops.
-Bake for 14-16 minutes, until biscuits are golden on top. Remove from oven and sprinkle with Parmesan cheese and garlic and herb seasoning.
Yield: 10 biscuits
Adapted from Savory Spicy Sweet, originally from Art Smith