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goats say “maa”

I spent the last couple of days in beautiful Payson, Arizona at the summer home of my dear friend and mentor, Barbara Fenzl, along with Kim Howard, who rounds out our “3 Amigos”. 

Kim and I drove up on Tuesday morning and the three of us spent a wonderful day relaxing, catching up, and cooking together. Then early on Wednesday morning, we hiked for about 90 minutes up and down the Horton Creek Trail before heading back for a yummy lunch at the Chaparral Pines Country Club (recipe to follow tomorrow for my take on their sumptuous Ahi Tuna Sliders!)

Kim headed back down to the Valley after lunch, while Barb and I drove north to Strawberry, Arizona to check out Fossil Creek Creamery.

We tasted and purchased their lovely goat cheese, which you will find on fine dining menus around the Valley; including Binkley’s, T-Cooks at The Royal Palms, Quiessence at South Mountain, and Kai at Wild Horse Pass. While the cheese is tasty, the best part was petting the baby goats – adorable! The little black and white cutie at the top of the page was my favorite!

Now, what to make with this fabulous fresh goat cheese… I can’t think of anything better than these amazing biscuits that are served at Art Smith’s southern-style Chicago restaurant, Table Fifty-Two. Art Smith was the personal chef to Oprah Winfrey from 1997 to 2007, so the biscuits have a pedigree! Enjoy!

P.S. Funny how things work out… my own adorable daughter talked about goats on her blog just a couple of days ago… strange when you think about it – how often do people you know actually mention goats?

Art Smith’s Goat Cheese Drop Biscuits

2 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup goat cheese
1 cup buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated Parmesan cheese

Preheat the oven to 425 degrees.  Place one 10-inch cast iron pan into the oven while it is preheating.

Place flour, salt, baking soda, and baking powder into a medium-sized bowl. Cut in the butter and goat cheese with a pastry cutter or 2 forks. 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 cupful of batter into the pan. 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.  Enjoy warm!

Makes 12

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1 Sloane { 07.16.10 at 2:25 PM }

I was thinking about goats the other day to! lol

2 Linda Hopkins { 07.16.10 at 2:56 PM }

OK, now that’s just weird! Does anyone else have goat on the brain?!

3 Dave Hopkins { 07.17.10 at 3:32 PM }

goat cheese maybe, but I can’t say that goats themselves pass thru very often.

4 figs — Les Petites Gourmettes { 07.22.10 at 1:57 PM }

[…] or poured over fresh goat cheese (the pink tinted goat cheese above is Shiraz flavored from Fossil Creek Creamery in Strawberry, AZ), and finally with rosemary grilled flank steak – all […]

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