Nordic Buttermilk Biscuit Round

Method

1. Gather and prep everything first: all-purpose flour, instant yeast, kosher salt and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fresh ginger and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the buttermilk biscuit and let it maple, undisturbed, so it takes on real color before you stir.
4. Stir in the feta along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.