The windy city lived up to its name on our weekend get away. After record breaking warmth, a cold and rainy front hit the Midwest in time for our jaunt to Chicago. We bundled up as best as we could and headed to Table 52 for dinner on our first night in town. My toes were cold by the time we arrived, but the cozy dining area of Art Smith’s restaurant warmed me up immediately. Art was Oprah’s former personal chef, turned restauranteur. Our meal started with an amuse bouche of deviled eggs…Bill was delighted…and ate my share minus a nibble. Next we were treated to perfectly formed, warm biscuits. Tender and moist, they were delightful on the chilly evening. Ours were speckled with green…probably minced chives, which I forgot to add when recreating these at home. The rest of our meal was just as fabulous…
Back to home…I had no idea what kind of biscuits we were served…but they were magnificent. Googling brought up this recipe…I would never have guessed goat cheese was an ingredient, but it adds a certain je ne sais quoi. The wonderful texture combined with the buttery bottom crust and Parmesan encrusted top produced the best biscuit you’ll ever try~
Goat Cheese Biscuits…adapted from Art Smith
2 cups flour
2 1/2 teaspoons baking powder
1 1/4 teaspoon salt
4 tablespoons cold butter, cut into small pieces
4 tablespoons (2 ounces) good quality goat cheese, cut into small piece
1 cup buttermilk
2 tablespoons butter, divided, to grease the pan and top the biscuits
1/4 cup freshly grated Parmesan cheese
Preheat oven to 425º. Place 10 inch cast iron skillet into oven to heat.
Sift flour, baking powder and salt into medium bowl. Add butter and goat cheese and with fingers, pinch and break apart pieces till mixture has the consistency of corn meal…some bigger pieces are OK. Add buttermilk and gently mix to form dough. You may add an extra tablespoon of buttermilk if needed.
Carefully remove hot skillet from oven. Add 1 tablespoon butter and swirl to coat bottom of pan. Using a 1/4 cup muffin scoop or spoon, place dollops of batter into hot pan. Brush with additional melted butter.
Bake 14-16 minutes, till lightly browned. Sprinkle hot muffins with Parmesan and serve warm.