Art Smith's Goat Cheese Drop Biscuits
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 145
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 349 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 145
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 349 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Put one 10-inch cast iron pan into the oven while it is preheating. Put the flour and salt into a medium-size bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the buttermilk. Stir until the mix is moistened, adding an extra tablespoon of buttermilk, if needed.
- Carefully remove the hot skillet from the oven and put a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the hot pan. Brush the tops of the biscuits with melted butter. Bake from 14 to 16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Cook’s Note
Use a muffin scoop to drop the batter if you have one.
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