Thursday, June 19, 2008

Biscuits with pomegranate syrup and sheep's cheese

Breakfast this morning was amazing. I followed this recipe for Pomegranate Molasses and Sheep’s Cheese Biscuits pretty much on the nose, except I used about twice as much (1/2 cup grated) abbaye de belloc as the recipe calls for (1/4 cup grated). I ate with my boyfriend and my roommate; the three of us polished off the 16 biscuits and a bowl of cherries, and were completely satisfied.

The biscuits do not rise a lot — perhaps 50% — so you need not press them too flat. These are "southern" biscuits: lower butter-to-flour ratio than in, say, Joy of Cooking. Still, they are very rich, and the sheep's cheese adds a depth to the flavor without overwhelming the biscuits in cheesiness. Highly recommended.

1 comment:

parsnips aplenty said...

Hey, thanks for the link! I actually made the batch with 1/2 cup cheese, myself, but felt it was a bit strong, so I reduced the amount for the recipe. :) Glad you enjoyed them!