Fromage Blanc Drop Biscuits

• 2 cups self-rising flour
• 1 teaspoon salt
• 4 tablespoons (2 ounces) cold butter
• 4 tablespoons (2 ounces) fromage blanc
• 1 cup (8 ounces) buttermilk, plus more as needed
• Extra butter, to grease pan and top biscuits
• 1/4 cup grated Ashford cheddar cheese

Preheat the oven to 425 degrees. Put a 10-inch cast-iron pan into the oven while it is preheating. Put the flour and salt into a medium bowl. Cut in the butter and fromage blanc. Make a well in the middle of the ingredients and pour in the buttermilk. Stir until the mix is moistened, adding an extra tablespoon of buttermilk, if needed. Carefully remove the hot skillet from the oven and put a tablespoon of butter into it.  When the butter has melted, drop 1/4 cupfuls of batter into the hot pan. Brush the tops of the biscuits with melted butter. Bake 14 to 16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated Ashford cheddar cheese.

From WNC Cheese Trail member English Farmstead Cheese