Adapted from Art Smith
2 cups flour
2 1/2 teaspoons baking powder
1 1/4 teaspoon salt
4 tablespoons cold butter, cut into small pieces
4 tablespoons (2 ounces) good quality goat cheese, cut into small piece
1 cup buttermilk
2 tablespoons butter, divided, to grease the pan and top the biscuits
1/4 cup freshly grated Parmesan cheese
Preheat oven to 425º. Place 10 inch cast iron skillet into oven to heat.
Sift flour, baking powder and salt into medium bowl. Add butter and goat cheese and with fingers, pinch and break apart pieces till mixture has the consistency of corn meal...some bigger pieces are OK. Add buttermilk and gently mix to form dough. You may add an extra tablespoon of buttermilk if needed.
Carefully remove hot skillet from oven. Add 1 tablespoon butter and swirl to coat bottom of pan. Using a 1/4 cup muffin scoop or spoon, place dollops of batter into hot pan. Brush with additonal melted butter.
Bake 14-16 minutes, till lightly browned. Sprinkle hot muffins with Parmesan and serve warm.