Whole Wheat Honey and Goat Cheese Drop Biscuits {Joy the Baker Cookbook Spotlight and Cook-Off}

I'm back for week 2 of the Joy the Baker Cookbook Spotlight and Cook-Off!
Can I say it's been so much fun checking out this cookbook! Sooooo many recipes that I want to try.

Next up were these tasty biscuits. I'll admit, I had never used whole wheat flour before and was leery about it. But they turned out pretty good. I didn't taste too much of the honey or goat cheese in the biscuits, so next time maybe I'd increase the amount. 

These are best served warm from the oven. I sliced them open, slathered them in some butter and honey, and I was set! 


That's how I love my biscuits. With butter and honey.

Whole Wheat Honey and Goat Cheese Drop Biscuits

from Joy the Baker Cookbook

• 2 cups whole wheat flour
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons salt
• 1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes, plus more for pan
• 4 tablespoons crumbled goat cheese
• 1 cup buttermilk, cold
• 2 tablespoons honey, plus more for topping if desired

Place a rack in the upper third of the oven and preheat to 400 degrees F. Place a 10-inch cast iron skillet 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. 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 skillet from the oven and add 1 tablespoon 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. That's great!

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. These biscuits are best served immediately, but will last for up to 3 days, well wrapped, at room temperature.

Printable Recipe

  

These biscuits would also work nice on a breakfast sandwich... some bacon, egg, and cheese on these biscuits.... next time I'm doing that!

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

Peace, and bacon grease!