For as much as I’ve wanted to focus on food in this blog I’ve been terribly lax in posting recipes. To make up for that I have a stack sitting beside me that I’d like to share with you. To start, it’s goat cheese biscuits. Last summer my family went to eat at Table Fifty-two here in Chicago. For those that don’t know it Table Fifty-two is owned in part by Chef Art Smith. Art Smith is Oprah’s former personal chef. He hails from the south and focuses on new southern cooking. Dinner was DE-LISH and if you’re ever in town I highly recommend giving it a try. We booked ahead for a Sunday evening dinner spot, that being the only night of the week to offer buttermilk fried chicken, which I HAD to have.
Definitely a very nice restaurant with professional service and the ambiance was casual and laid-back. For starters, you’re given a deviled egg and a goat cheese drop biscuit. From the moment I had them, I was hooked. I’ve now worked my way through several deviled egg recipes and can manage a decent version, although I’m still on the hunt for that perfect recipe. The drop biscuits were an easier project. Thanks to Google and Oprah.com I found the recipe. My husband, being a good southern man, grabbed his cast iron skillet and took on the challenge. Many, many times later I love them just as much as the first time I had them. So without further ado…
Art Smith’s Goat Cheese Drop Biscuits
2 cup self-rising flour
1 tsp salt
4 tbs cold butter
4 tbs goat cheese
1 cup buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese
Preheat your oven to 425º. Place one 10″ 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 to). 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. Serve immediately.