Provided by: Curtis Stone
- 2 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup grated sharp cheddar cheese
- 4 ounces cold goat cheese, coarsely broken into chunks
- 5 tablespoons cold unsalted butter, cut into pieces
- 1 cup plus 2 tablespoons cold buttermilk
- 4 tablespoons melted unsalted butter
- 1/4 cup (1/2 ounce) finely grated Parmesan cheese
- Preheat the oven to 450 degrees F and place a 10-inch cast-iron pan in the oven to preheat.
- Whisk the flour, baking powder, baking soda and salt in a large bowl to blend.
- Using a pastry cutter, cut the cheddar cheese, half of the goat cheese and 4 tablespoons of cold butter into the flour mixture until the butter resembles small pea-size pieces.
- Form a well in the center of the flour mixture and pour the buttermilk into the well.
- Stir just until the mixture is moistened but still lumpy.
- Fold in the remaining goat cheese.
- Remove the cast-iron pan from the oven and melt 1 tablespoon of butter in the pan.
- Drop 6 mounds of dough into the hot pan, spacing evenly apart.
- Brush the tops of the biscuits generously with some of the melted butter.
- Bake 10 minutes. Brush with some of the remaining butter and continue to bake until golden brown on the top and the bottom, about 10 minutes longer.
- Remove the pan from the oven then brush the biscuits with the remaining melted butter and sprinkle with the Parmesan cheese. Cool slightly.
- Serve warm and enjoy.