hubster and i keep bees
i know you have heard me brag about it before
i just think it is so cool
and the honey is
a-mazing
when i saw
that part of our
cookbook spotlight
for
includes a recipe
highlighting honey
i
waited until no one was looking
closed myself in the cupboard
opened my secret compartment
and
pulled my "reserve honey"
honey used only
for special things
like
tinctures
cocktails
and
spoonfuls
to be truthful
these biscuits are so good
that i ate two
straight from the oven
which actually
i don't recommend
oh they are good
but
will burn the roof of your mouth
without regret
i do
however
recommend you eat them warm
i schmeared mine with honey
but think
these would make for an amazing
shortcake
with a little more chevre tossed into the strawberries
and maybe
a little black pepper
and perhaps
just a few sprigs of basil
okay
i'll make that
and let you know
in the meantime
try these
they are good
whole wheat honey & goat cheese drop biscuits
Joy the Baker Cookbook
makes 8-10
2 cups whole wheat flour
3 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp slat
1/2 stick unsalted butter plus extra for the pan
4 Tbsp crumbled goat cheese
1 cup buttermilk
2 Tbsp honey plus more for drizzling
Preheat oven to 400 degrees. Place a 10 inch cast iron skillet into the oven as it preheats.
In a bowl whisk together the flour, baking powder, baking soda and salt. With your fingers quickly incorporate the goat cheese and butter until it looks like coarse oatmeal.
Make a well in the center of the dry mixture. Whisk together buttermilk and honey, don't worry if it dosen't all blend. Pour into the center of the flour mixture and stir gently with a fork until no dry ingredients are left. Set aside.
Remove the skillet from the oven and swirl 1 Tbsp of butter around coating all of the pan. Spoon batter into the hot pan by about 1/4 cup amounts leaving about an inch between each biscuit.
Bake for about 14-16 minutes until golden on top and firm to the touch. Remove from the oven and let rest for 5 minutes. Repeat until all of the batter has been used. For a glossy finish brush the biscuits with warm honey. They are best served immediately but will last for up to 3 days well wrapped at room temperature.
my note: **if you do not have a cast iron skillet, these will bake just fine in a sheet pan. you may need a bit more butter to fill the space...use your judgement. place the sheet pan in the oven just as you would the skillet.
