You see, we've always enjoyed ourselves when we've spent time together in the past, but lately? We're inseparable. I feel a tugging in my chest when it's not around. I find myself looking up anxiously when I see a movement in my peripheral vision. It's like a weight being lifted when after anxiously pawing my way past the cheddar...the mozzarella...the parmesan...and the queso fresco and see my goat cheese calmly winking at me. We're talking googly eyes.
These biscuits were really unlike any I've ever tried before. They're not regular old biscuits. Not that I'm knocking regular old biscuits. I like regular old biscuits. But these particular biscuits were tender and tangy and savory with a hint of sweet all wrapped up in a neat little package. Forking them open and laying on a hit of butter while they're still steaming...and then drizzling them with honey? Lovely. Wanna know what's even lovelier? A plate of eggs that have been softly scrambled with a bit of heavy cream and finished with sliced scallions and...you guessed it...goat cheese. Sprinkle with a little salt and pepper and eat alongside one of these biscuits while it's still warm. Breakfast Bliss.
Whole Wheat Honey & Goat Cheese Biscuits
Prep Time: 10 minutes
Cook Time: 14-16 minutes
Keywords: bake breakfast bread vegetarian cheese buttermilk flour
Ingredients (8-10 biscuits)
- 2 c. whole wheat flour
- 1 Tbs. baking powder
- ¼ tsp. baking soda
- 1½ tsp. salt
- 2 oz. (4 Tbs./½ stick) unsalted butter, cold & cut into cubes
- ¼ c. crumbled goat cheese
- 1 c. buttermilk, cold
- 2 Tbs. honey
- 1-2 Tbs. butter, for pan
- honey, to finish
Place rack in upper third of oven and preheat to 400° F. Place a large (10 or 12-inch) cast-iron skillet in the oven as it preheats.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Quickly incorporate the cold butter and goat cheese using your fingers, until it resembles a coarse meal. Some chunks will be bigger than others. That's okay. Make a well in the center of the mixture.
Whisk the buttermilk and honey together. Pour into the well you formed and use a fork to blend the wet and dry ingredients together. ix until all the flour is incorporated (no dry flour should remain). Set aside.
Carefully remove skillet from oven and add the tablespoon of butter. Swirl it around the bottom and sides of the pan until it is melted.
Spoon batter by ¼-cupful* onto skillet. You can fit about 6 in a 10" skillet and 8 in a 12" skillet. There should be about an inch of space between each biscuit. (So yes, do this in batches...or use two cast-iron skillets together...adding the same amount of butter to the second batch/skillet).
Slide back into oven and bake for 14-16 minutes, until golden and tops appear dry and slightly firm. Remove from oven and let rest 5 minutes. (Repeat with remaining batter if not using a second skillet.)
For a glossy finish, brush the biscuits with slightly warm honey. Serve immediately (best) or wrap and store at room temperature for up to 3 days.
Personally, these were perfection served alongside softly scrambled eggs made with cream, scallions, and goat cheese.
Spray a ¼-cup measure with cooking spray and then scoop out batter and flip onto skillet. Works like a charm.
slightly adapted from the Joy the Baker Cookbook
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----------------------------------Have you checked out my interview 9 Questions with Joy the Baker yet? You can add your question for a chance to win your own copy of her new cookbook (the one that has these awesome biscuits inside).
*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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