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Another excuse to run Art Smith's biscuit recipe

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Congratulations to Art Smith, Chicago's most huggable chef (well, kind of, except he's lost a ton of weight), and his partner, artist Jesus Salgueiro, who tied the knot Saturday at Smith's Washington D.C. restaurant Art and Soul.

Among the important details reported by the Trib: Goat cheese drop biscuits were served. And we know why they were served. To echo our former governor: These are the best f------ biscuits ever.

Smith's recipe ran in our last issue of the year, in 2008. It remains one of my favorites.

Goat cheese drop biscuits
MAKES 10 TO 14 BISCUITS

2 cups self-rising flour

1 teaspoon salt

4 tablespoons cold butter, plus extra to grease pan and top biscuits

4 tablespoons (2 ounces) goat cheese

1 cup buttermilk

1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Place a 10-inch cast iron skillet in the oven while it is preheating. Place flour and salt into a medium-sized bowl. Cut in the butter and goat cheese until mixture is crumbly. Make a well in the middle of the mixture and pour in the milk. Stir until moistened, adding an extra tablespoon of milk if needed.

Remove the hot skillet from the oven and place 1 tablespoon of butter into it. When the butter has melted, drop 1/4-cupfuls of batter into the skillet (use a muffin scoop if you have one). Brush the tops of the biscuits with melted butter. Bake 14 to 16 minutes until lightly browned on the top and bottom. Remove from the oven and sprinkle with grated Parmesan. Enjoy warm!

Art Smith, Table Fifty-Two


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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

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This page contains a single entry by Janet Rausa Fuller published on August 23, 2010 4:31 PM.

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