Woke up this morning.  Talked to my parents.  Asked Dad, “What should I have for breakfast?”  Dad said, “Um… pomegranates, scones, garlic.”  I said, “Well, I could do the first two.”

Based on Crescent Dragonwagon’s biscuit recipe from Dairy Hollow Soup and Bread.  These are great.  Strong flavors pack a delightful punch.  Drown them in honey.  ‘Scuse my brevity – I’ve got to go eat more.  Mmmph.


Pomegranate Molasses and Sheep’s Cheese Biscuits
makes 16

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup cold butter, cubed
1/4 cup grated fresh sheep’s milk cheese
1/4 cup pomegranate molasses
3/4 cup milk
sesame seeds
honey, for serving

Preheat to 425F.  Sift flour, baking powder, baking soda, and salt together into a large bowl.  Add butter and cheese and incorporate into the dry mixture with your fingertips, a pastry cutter, or two forks, until the whole thing is a little coarser than coarse cornmeal and a little finer than peas.  Combine milk and pomegranate molasses and stir thoroughly; add about 2/3 cup of this mixture to the bowl and give it a few strokes with a fork.  If it’s still too dry, add remaining liquid.  This dough should barely hold together as you dump it out onto a floured work surface.  (And I do mean barely.  Proper biscuits require trust.)  Pat it together into a square and use a pizza cutter to slice it into 16 pieces.


Why aren’t we making nice round biscuits?, you may ask.  Because this method insures the least possible amount of dough handling.  If you want to use up all your biscuit dough and you make circular biscuits, you’re going to have to do another couple of rounds of kneading the dough – which makes for a very Not Perfect Biscuit.

Sprinkle the top with sesame seeds, load these onto a baking sheet, and pop ’em in the oven for about 15 minutes.  Remove to a linen-lined basket and don’t be shy with that honey.