Toss tomato slices with balsamic vinegar until well coated. Season with salt and pepper to taste, the add in as much of the basil leaf ribbons as you want. Cover and chill until use.

Preheat oven to 450.

In a medium sized bowl, mix together flour, baking powder, salt, and cayenne powder.

Measure shortening into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The ideal is to work it in until it’s evenly distributed throughout, in very small pieces. Stir in cheese, garlic, and green onion.

Add milk, stir until dough comes together. Don’t over stir or beat it. Gently compress the dough slightly, then roll to about ½″ – ¾″ thick. Use a glass or round cookie cutter (about 3 – 3.5″ in diameter) to cut biscuits.

Gently arrange biscuits on a baking sheet lined with parchment paper.

Bake for 10-12 mins, or until golden brown. As the biscuits are baking, prepare your goat cheese whipped cream.

In a small food processor, blend together goat cheese and ricotta until smooth. Add a little whipped cream – about ¼ cup – blending once again, just until incorporated.

Add remaining whipped cream, process until mixture is at least doubled in volume, and reaches a consistency that you like – it will be thicker than normal whipped cream.

Split each biscuit in half, top with a generous dollop of goat cheese whipped cream. Use a slotted spoon to garnish with tomato mixture, serve immediately.

* I like to use a light colored, lemon flavored balsamic for this.