I have been so excited to share this recipe with you. In early March, I visited a friend in Chicago and she took me to Table Fifty Two. The food in that restaurant has a decidedly Southern flair. Chef Art Smith has been a personal chef to Oprah. Now he creates dishes such as Fried Green Tomatoes with Feta, Pancetta, Red Onion Marmalade and Kalamata Olive – Amazing!
We sat in the main room of the restaurant where Goat Cheese Biscuit dough was being poured into hot iron skillets and baked in a brick oven. Our server brought us a serving of the biscuits to share. Oh my! They are light, with herbs and goat cheese inside and buttery Parmesan topping.
As my friend and I savored these biscuits and I watched the process of making them, I was pretty sure I could recreate the recipe at home. And I was right.
These would be perfect for an Easter dinner or brunch. And they are easy to make too. The dough is similar to drop biscuits and it can be baked in an iron skillet, ramekins or muffins tins. Here’s what you’ll need:
- 2 cups flour (I used White Lily brand)
- 2 Tbs. baking powder
- 1 tsp. salt
- 5 Tbs. butter, softened
- 1.75 oz goat cheese (or half of 3.5 oz container)
- 1/4 – 1/3 cups finely chopped flat parsley
- 1 1/2 cups milk
- 3 Tbs. melted butter
- shaved or shredded Parmesan for top
Place the pan(s) in the oven to heat at 450 degrees while you prep the dough. You can use a muffins tin for 12 biscuits, a small iron skillet or ramekins. One recipe will make a 6″ skillet + 3 4″ ramekins.
Combine flour, baking powder and salt in a large bowl. Cut the butter into the flour with a fork or pastry blender. Stir in goat cheese and parsley.
Add the milk, stirring by hand. Work it over till the dough thickens up a bit. Pull the pan(s) from the oven and spray with cooking spray. Spoon the dough into the pans. Bake for about 10 minutes. Pull the biscuits out of the oven and brush with melted butter and sprinkle with Parmesan. Bake another minute or two. Brush with melted butter again before serving.
One ramekin is enough for two people. A 6″ skillet will serve 3-4.
Baked in muffin tins, they look more like muffins than biscuits. This is a nice way to get individual servings though.
Be sure to check out the other courses in our Virtual Easter Dinner!
- Thursday – Goat Cheese Biscuits right here on Eat at Home
- Friday – Rosemary Potato Strudel – Aimee at Simple Bites
- Saturday – Dessert – Liz at Hoosier Homemade