Lemon Cheddar Biscuits with Pig's Head and Owlbear Egg (Creative Recipe)

These Lemon Cheddar Biscuits combine the comforting texture of traditional biscuits with a zesty twist of lemon and the savory richness of Arabellan cheddar. Paired with braised pig's head for a unique main course, and topped with a perfectly poached owlbear egg, this dish offers a delightful balance of flavors and textures. The recipe respects traditional culinary principles while introducing creative elements that enhance the overall experience.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1 cup Arabellan cheddar, shredded
• 1 tablespoon lemon zest
• 1/2 cup buttermilk
• 1 cup cooked pig's head meat, shredded
• 2 owlbear eggs
• Fresh herbs, for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the flour, baking powder, and salt.
3. Cut in the cubed butter until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and lemon zest.
5. Add the buttermilk gradually, mixing until just combined. Do not overmix.
6. Turn the dough onto a floured surface and gently knead it a few times, then roll out to about 1-inch thick.
7. Cut into rounds using a biscuit cutter and place on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes or until golden brown.
9. While the biscuits are baking, prepare the braised pig's head by simmering it in seasoned water until tender, then shred the meat.
10. Poach the owlbear eggs in simmering water until the whites are set but the yolks remain runny, about 3-4 minutes.
11. To serve, split the biscuits, fill with shredded pig's head, and top with a poached owlbear egg. Garnish with fresh herbs if desired.