Posted by: Deana | December 4, 2008

The best biscuits ever!

Upon eating one of these for dinner last night, Z said, “It’s so good, I feel like I can die now.”  When it comes to food, Z and his family are known to get pretty excited.  I’m pretty sure he’s still got more to live for.  Our first Christmas married, after spending a day with his family, we dropped his sister – the one who cooks awsome food for a living – off at the bus stop.  When I hugged her goodbye she said, “You must think we’re all crazy – all we ever talk about is food.  We talk about what we’re going to eat, and as soon as it’s cooked and we’re eating it, we’re talking about what we’re going to eat for our next meal.  Our whole family is obsessed with food!”  But, as you can imagine, being married into a food obsessed family is not all bad.

This recipe, however, was given to me by my mom, and although I didn’t grow up in a food obsessed family, I did grow up in a family that always ate well.  The food was not only delcious and well balanced – always a vegetable – but Mom even tried to have a variety in the color of the foods she served at one meal.  I love getting recipes from Mom, whether they’re old favorites or new finds – they’re always good.  This one is a new find.

Last night we had a delicious green salad, kalamata olives, and these biscuits.  Mom had given me this recipe from some time ago, but I just now got around to trying it.  I regret that it took me so long, these biscuits are amazing, and so easy!
Art Smith’s Goat Cheese Drop 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 (I made my own – 1 cup lactose free milk + 1 T. lemon juice, stir together and let sit for at least 5 minutes, stir again and it’s ready to use.)
  • 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. (We only put cheese on some of them, and I think we both liked them better without cheese) Enjoy warm!  These would be good with or without butter.

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