Makes 6

2 cups flour

1 tablespoon baking powder

1 tablespoon kosher salt

½ cup (1 stick) unsalted butter, very cold, cut into cubes

2 ounces goat feta, crumbled

2 ounces Bucheron or goat cheese of similar texture, crumbled

1¼ cups heavy cream

Extra flour (for sprinkling)

Sea salt and pepper, to taste

½ cup grated Parmesan cheese

1. Set the oven at 350 degrees. Line a rimmed baking sheet with parchment paper. You also need a 2-inch plain or fluted round cutter.

2. In a bowl, add the flour, baking powder, and salt. Stir to combine.

3. With a pastry blender or 2 blunt knives, cut the butter into the mixture until the butter is the size of peas.

4. Add the goat feta and Bucheron and stir to combine.

5. Add 1 cup of the cream. Use a rubber spatula to work the mixture just until the dough begins to come together. Transfer it to a lightly floured counter and knead the dough 4-5 times. Do not overwork. Lightly flour a rolling pin and roll dough into a 10-inch square, about 1 inch thick.

6. Dip the cutter into flour and use it to stamp out 4 biscuits, setting them on the sheet.

7. Reshape the dough, roll out again, and stamp out 2 more biscuits. Set them on the sheet.

8. Brush the tops with the remaining ¼ cup cream, and sprinkle with sea salt and pepper. Sprinkle the top of each biscuit with Parmesan cheese.

9. Bake the biscuits for 25-30 minutes, or until they are puffed and golden. Serve immediately. Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com