Stilton Biscuits with Blackberry Jam

For the jam:
Add the blackberries and honey to a small saucepan over medium heat. Mash the berries with a wooden spoon and a potato masher as you cook the berries, until they are soft and broken down. Cook the jam for about 10 minutes, or until the blackberries are broken down and the liquid has thickened. Then remove it from the heat. Place the jam in a sterilized jar once it has cooled and set aside.

For the biscuits:
Preheat the oven to 450 F.

Combine the flour, baking powder, and salt in the bowl of a stand mixer. Beat in the butter until it is in bits, then mix in the Stilton. Add the goat milk and stir just to moisten all of the dry ingredients.

Turn the dough out onto a lightly floured work surface and form it into a rectangle, using just your hands. The rectangle should be about 5 inches by 10 inches. Cut the dough in half lengthwise, cutting the dough into two 2 1/2 by 10 inch portions. Split each portion into four, two-and-a-half inch squares. Place the squares on a baking sheet that you’ve covered with parchment paper. Bake for 10 minutes, or until the biscuits are browned. Serve with the jam and enjoy!