Recipe: Pepper Pillows with Garden Sage Honey

PEPPER PILLOWS WITH GARDEN SAGE HONEY
Makes 12 biscuits

"These delicious cheese-topped biscuits puff up like little pillows. Serve them drizzled with the accompanying recipe for Garden Sage Honey."

2 cups self-rising flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable shortening
3/4 cup grated parmesan cheese, divided use
1 cup buttermilk Garden Sage Honey (recipe follows)

Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, stir together the flour, sugar, baking powder and pepper; set aside.

With an electric hand-held mixer, blend in the shortening, being careful not to overmix.

Make a well in the center of the mixture and, using fork, stir in 1/2 cup parmesan cheese and the buttermilk. Mix just until blended.

Gather the dough into a ball. On a lightly floured board, roll out into a circle 1/2 inch thick. With 2-inch round biscuit cutter, cut 10 to 12 rounds. Press together the leftover dough, roll into a circle 1/2 inch thick and continue cutting out rounds until all the dough is used. Place the biscuits on the prepared baking sheet and sprinkle each biscuit with a teaspoon of the remaining parmesan cheese.

Bake for 18 to 20 minutes, or until golden brown.

GARDEN SAGE HONEY
Makes 1 1/2 cups

1 (12 ounce) jar clover or alfalfa honey 4 teaspoons dried sage leaves, crumbled (see note*)

Remove the cap and foil covering from the honey jar. Place the uncapped jar in a saucepan with 2 inches of water. Bring the water to a simmer and warm the honey for 5 minutes.

Remove the jar from the water and immediately add the sage. Cover tightly, then shake the jar to distribute the sage evenly. Place the jar in a sunny window or a warm spot for up to 1 week to allow the flavors to blend.

When the flavor suits you, warm the honey as before to liquefy, then strain. Discard the sage and immediately return the strained honey to the jar. Cover tightly and store at room temperature on a dark shelf for up to 6 months. If crystals form, simply warm the honey again, as directed, before using.

*Note: Use only dried herbs to infuse honey; fresh herbs can raise the moisture content of the honey, causing molds and spoilage.

Source: Scones, Muffins and Tea Cakes by Heidi H. Cusick