Goat Cheese Biscuits

When I tasted these goat cheese biscuits I knew I had to find the recipe to share them with you. Recently on a visit to Chicago, I visited Table Fifty-Two, a new restaurant opened by Art Smith, Oprah’s chef. You know the power of the O when you try to make a reservation and they tell you they book 60 to 90 days out. I, only 30 days out, settled for lunch.

The day we were to go was a wet, snowy day and so when they opened the doors at 11:30 everyone piled in at once. It was much smaller than I expected. No wonder it is so hard to get into!

It is in an old carriage house and very small, seating only 36. The décor is very warm and inviting. They serve local, organic ingredients.

While we were reviewing the menu, the waiter brought out these biscuits served in the cast iron skillet straight out of the oven. They melted in my mouth. What would be next?

The waiter told us we could find the recipe online but that the secret was to use 1 tbsp mayo for every biscuit. I found the recipe and today gave it a try. It didn’t seem like it would work to add 12 tbsp of mayo, so in the end I tried 2 tbsp. The biscuits were good, very moist. I also put the Parmesan cheese on top before I put them in the oven and liked the results.

I’ll share other parts of my meal in upcoming posts.

Goat Cheese Drop Biscuits
By Art Smith
Serves 12

INGREDIENTS
2 cups King Arthur self-rising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (2 ounces) cold butter
4 tablespoons (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
2 tablespoons mayonnaise
Extra butter to grease pan and top biscuits
1/4 cup grated Parmesan cheese

DIRECTIONS
Preheat your oven to 425 degrees F. Place one 10-inch cast-iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder 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 and mayonnaise. 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!

Tagged as: Art Smith, Chicago restaurants, Goat Cheese Biscuits, Table Fifty Two