Strawberry Balsamic Shortcakes with Chèvre Honey Biscuits
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 1/2 teaspoons salt
- 4 tbs cold goats milk butter you can use regular butter if you can’t find goat
- 4 oz Vermont Creamery’s
- fresh goat cheese classic chèvre, room temperature
- 1 cup buttermilk
- 1 tbs honey
- 1 tbs of room temperature butter
- 3/4 cup Vermont Creamery’s Mascarpone room temperature
- 1 tbs honey
- 1 cup of diced strawberries
- 1 tsp honey
- 1/2 tbs balsamic vinegar
- Preheat oven to 400º F.
- In a large bowl mix flour, baking powder, salt together with a fork, Using your fingers or a pastry blender work butter and chevre cheese into the flour mixture until you have crumbles no bitter than a pea. Using a rubber spatula mix in buttermilk and honey.
- Using your 1 tbs of room temperature butter grease a cast iron skillet or a 10 inch cake pan. Drop biscuit batter in baseball sized mounds spacing about 1 inch a part. I get 6–8 biscuits.
- Bake for about 15 minutes or until they are golden.
- Remove from oven and allow to cook for about 10 minutes.
- Meanwhile using an electric mixer whip mascarpone and 1 tbs of honey together.
- In a separate bowl toss diced berries with 1 tsp honey and 1/2 tbs balsamic vinegar. Allow to set in the refrigerator until serving time.
- Slice each biscuit and spread mascarpone mixture on the center of the biscuit, top with the berries and then sandwich with the top of the sliced biscuit. Add another layer of cheese and berries (optional).