Friday, February 24, 2012

Whole Wheat Honey & Goat Cheese Drop Biscuits {Joy the Baker}

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

when i saw
that part of our 
cookbook spotlight
includes a recipe
highlighting  honey
waited until no one was looking
closed myself in the cupboard
opened my secret compartment
pulled my "reserve honey"
 honey used only
for special things

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
will burn the roof of your mouth
without regret

i do
 recommend you eat them warm

i schmeared mine with honey
but think
these would make for an amazing
with a little more chevre tossed into the strawberries
and maybe
a little black pepper
and perhaps
just a few sprigs of basil

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.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef


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