I’m starting to realize this blog may as well be the fan page of Smitten Kitchen, where I make all of her food and gush about it on a regular basis. The hardest part? Her recipes are so good I barely ever have to adapt them. They are so perfect I feel like I must post them here and then I’m just regurgitating her amazingness when you should probably just head over to her blog and see for yourself. Continue reading
Here comes another winner from the Joy the Baker Cookbook…Biscuits. With Honey. And Goat Cheese. I don’t think I have ever seen a biscuit that I wanted more.
It gets better though. These have got to be the world’s easiest biscuits to throw together. I made them for the first time at Easter brunch, nervous they wouldn’t turn out or somehow be really difficult. But I made them in about 2 minutes. Didn’t even have to roll them out. Plop them in a pan and wait another 14 minutes until imperfect but delicious and flavorful bites of heaven come hot out of the oven.
I didn’t even put anything on these babies, and anyone who knows me will tell you that’s a big deal. I am the queen of adding tons of jam/butter/honey/anything to biscuits and scones. My only variation may be to go a little easier on the salt, as goat cheese already has a strong and delicious flavor.
So, do me a favor, roll out of bed, and lazily make these. I’m pretty sure you could make these while still being half asleep. I made a second batch the day after Easter just so I could use them to make leftover ham sandwiches with honey. Though delicious by themselves, it’s hard not to dream up the many ways you could go about eating these.
Whole Wheat Honey and Goat Cheese Drop Biscuits
from the Joy the Baker Cookbook
- 2 cups whole wheat flour
- 3 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 tsp. salt
- 1/4 (1/2 stick) butter, cold, cut into cubes, plus more for the pan
- 4 tbsp. crumbled goat cheese
- 1 cup buttermilk, cold
- 2 tbsp. honey, plus more for topping
Place a rack in the upper third of the oven and preheat to 400 degrees F. Place a 10 inch cast-iron skillet (I used a round cake pan, things still worked out great) in the oven as it preheats.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembles coarse meal. Some of the butter and cheese chunks will be the size of small pebbles; others will be the size of oat flakes. It’s all good. Make a well in the center of the flour mixture.
Whisk together buttermilk and honey. Honey may not completely blend into the buttermilk, that’s okay. Pour the buttermilk into the well of the flour mixture. Use a fork to blend together the wet and dry ingredients. Mix until all of the flour is incorporated and no dry flour remains. Set aside.
Remove the hot pan from the oven and add 1 tbsp. butter. Swirl the butter around the bottom and sides of the pan until butter is melted and pan is coated.
Spoon batter by the 1/4 cupful into the hot skillet. About 6 biscuits will fit into the 10 inch skillet. Biscuits should have about an inch of room separating them, but will bake up to touch one another.
Place in the oven to bake for 14 to 16 minutes, until golden and tops appear dry and slightly firm. Remove from the oven. Let rest for 5 minutes. Repeat with the remaining batter. For a glossy finish, brush the biscuits with slightly warm honey. (I did not do this, but probably will next time)! They are incredible served hot out of the oven, but are still good for up to 3 days well wrapped at room temperature.