by Heather Schmitt-Gonzalez / Sunday, February 19, 2012
Whole Wheat Honey and Goat Cheese Drop Biscuits
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.
by Heather Schmitt-Gonzalez
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 ounces (4 tablespoons / 1/2 stick) unsalted butter, cold & cut into cubes
- 1/4 cup crumbled goat cheese
- 1 cup buttermilk, cold
- 2 tablespoons honey
- 1-2 tablespoons butter, for pan
- honey, to finish
Have you checked out my interview 9 Questions with Joy the Baker yet?
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.