a handful or two of cherry or grape tomatoes, halved
a handful or two of small fresh mozzarella balls (ciliegine)
1/4 c. fresh basil ribbons
salt + pepper to taste
Heat balsamic vinegar in a small saucepan over medium heat. Simmer until syrupy and reduced to about a tablespoon, 8-10 minutes.
Heat a grill pan over medium-high heat. Spray both sides of one naan with olive oil and place it in the pan, pressing down on the top of it with a spatula to sear. Cook on each side until just beginning to char, about 2-3 minutes. Repeat with second naan.
Top each naan with tomatoes, cheese, and basil. Season with salt and pepper and drizzle with balsamic reduction. Cut into wedges and serve.
Preheat your oven to 425 degrees F and place a cast iron skillet in the oven to heat up.
While your oven and skillet heat up, prepare your biscuit dough. In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Set aside.
In the pitcher of your blender or food processor, add 6 tablespoons of the sliced butter.
Add the flour mixture on top. Cover with the lid and pulse 8-10 times until coarse crumbles have formed (If you don’t have a blender or food processor, just use your hands and crumble until coarse crumbles form – This will take a couple of minutes).
Transfer back to the bowl and crumble in the goat cheese and black pepper. Mix to combine.
Create a well in the middle of your flour mixture, and add the beer and buttermilk. Fold the ingredients together until a soft dough forms. Do not over-mix.
Remove the skillet from the oven, and add the rest of the butter to the pan. Swirl the butter until melted.
Spoon 1/4-1/3 cup of the biscuit dough straight onto the skillet, until you have used up the dough (I had 10 biscuits total – this will vary).
Brush the biscuits with the 1 tablespoon of melted butter and transfer back to the oven. Bake for 15-17 minutes or until the biscuits just begin to brown on top.
Remove from oven and let rest for a couple of minutes before serving. Best served warm out of the oven, but will keep for 2-3 days in an airtight container.