For a different take on the traditional dinner roll this Thanksgiving, try chef Art Smith's goat cheese biscuits; the recipe is a basic buttermilk drop biscuit that incorporates tangy and creamy goat cheese.
The recipe's incredibly easy, though I did make one change: The recipe called for coating the preheated cast iron pan in butter, but due to the heat, the butter nearly instantly turned a very dark brown, and smoked throughout my first batch. Since I didn't want my smoke alarm to go off for my second batch, I opted to use a peanut oil to ensure they didn't stick, but also didn't smoke. Ready to try a new take on a biscuit? Just keep reading for the recipe.
2 cups King Arthur self-rising flour Makes a dozen.
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (2 ounces) cold unsalted butter
4 tablespoons (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter or high heat oil like peanut oil to grease pan and top biscuits
2 cups King Arthur self-rising flour
Makes a dozen.
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