From the Pantry: Fig Preserves on Goat Cheese Drop Biscuits

this Sunday's brunch

We have a biscuit problem. We like our biscuits a little too much.

February 13, 2011

We may have finished all but one of the biscuits by end of the day. So we are not allowed to make this recipe unless there is at least one other person or two present to help us eat them. Because the goat cheese drop biscuits were THAT GOOD. I may also need to check if halving the recipe to only 4 biscuits will work.

I used goat cheese from Celebrity Dairy, which was having its open house (BABY GOATS! made you coo!) that day, so it seemed fitting. When warm, the biscuits are perfectly fluffy and tangy and you want to bury your face in them. When cold, the biscuits are a little saltier and have less tang, but they’re still very good.

But you know what’s better on those biscuits? Fig preserves that you have not given as a gift because you were worried that they would have a coffee aftertaste due to some burning. But no, these fig preserves were absolutely perfect- they just looked like glazed figs, and when you bite into them, their figgy-ness (is there such a thing?) oozes through, melding with the softness of biscuit. That’s some serious bliss there. I had vowed to never use the recipe again, because it took all day to make the fig preserves- but oh man they are so worth it.

So go make yourself some biscuits and have jam with them- you won’t regret it, I think. šŸ™‚

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One Response to From the Pantry: Fig Preserves on Goat Cheese Drop Biscuits

  1. wade vidal says:

    there is only one thing wrong with your fig preserves and that is you need bigger jars. I have some of those old pickle jars that i can donate.

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