Melted Cheese Buttermilk Biscuit with Bee Local Hot Honey

This amazingly simple recipe comes to us from Chef Carlo Lamagna of Clyde Common. Chef Carlo has created this savory breakfast dish (or anytime really) featuring our Hot Honey. 

You can buy the biscuits or we have included his biscuit recipe if you are feeling ambitious. 

Biscuits: 

2 Cups All Purpose Flour

3 Tablespoons Baking Powder

1/2 Tablespoon Jacobsen Kosher Sea Salt

1/3 Cup of Butter - Diced & Chilled

1/4 Cup Buttermilk

Combine all dry ingredients together and mix well. If mixing by hand, incorporate cold butter until small pea sized crumble forms. If using a food processor, pulse until the butter is incorporated. 

Mix in buttermilk and work in until a loose crumbly dough forms. It is okay if the pieces are flaking off. Be careful not to overwork the dough as it will yield a tough biscuit. 

Roll out to about 2" thickness and cut to desired shape. 

Brush top of biscuit with buttermilk and sprinkle with Jacobsen Kosher Sea Salt. Bake at 375F for 10-15 minutes or until done. 

To Serve: 

1 Biscuit

1 Round of Ancient Heritage Adele (or other soft rind cheese)

2 Tablespoons of Dried Starvation Alley Cranberries (or other dried cranberries)

3 Tablespoons of Bee Local Hot Honey

Cut biscuit in 1/2. 

Cut two 1/2" thick slices of the cheese (or as much as you want).

Place the cheese on the biscuit halves. 

Put cheese covered biscuits into 400F oven for about 6-8 minutes or until cheese is oozing. 

Remove from oven. 

Sprinkle cranberries on top then finish with a healthy drizzle of Bee Local Hot Honey and EAT! 

Thank you to Chef Carlo for sharing this incredibly delicious recipe with us.