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

a-mazing

when i saw

that part of our 

cookbook spotlight

for

joy the baker

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.

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

austin-style black beans {cooking from The Homesick Texan}

mention austin, texas 

and my heart skips a beat

soulful-gritty musicians

artists, farmers, chefs

gathering to share

amazing food

freshly harvested

properly spiced 

my vision of austin?

accidentally hip

here is the rub

i have never been there

NEVER

i thought i was once

but 

i was sorely mistaken

imagine my joy

upon receiving my assignment
as part of 

the

 i was to make
austin style black beans

at last
my first
legitimate
 taste of austin

no surprise
just as i imagine 
toothsome
darkly rich
edged in spice
and
a bit
smoky

i know this
because i was there
i have pictures to prove it

austin style black beans

 (printable recipe)

 from The Homesick Texan Cookbook by Lisa Fain

1 lb. dried black beans

1 Tbs. vegetable oil
1 medium yellow onion, diced
1 carrot, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped
½ c. cilantro, divided
½ tsp. ground cumin
1 Tbs. tomato paste
¼ c. lime juice
salt, to taste

rinse and sort through beans, discarding any stones or shriveled beans.  place beans in a large pot and cover with 1 inch of water. bring to a boil and cook for 15 minutes.

drain and rinse the beans in a colander in the sink.

return the empty pot to the stove and on medium-low heat, warm the vegetable oil.  add onions and carrots to pot and cook until onions are translucent, stirring occasionally, about 8 minutes. add garlic and cook another 30 seconds.

return beans to the pot along with the chipotles and half of the cilantro. cover with 2″ water, bring to a boil, then turn heat down to low and simmer uncovered for 1½ hours.

after 1½  hours, add remaining cilantro, cumin, tomato paste, and lime juice. taste and add salt.   cook uncovered for another 30 minutes, or until beans are tender all the way through (will vary depending on the freshness of your beans). when done, smash a few beans against the side of the pot with a spoon to thicken, if you wish. stir the pot and serve. 

  *This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef