We are into our second week of Joy the Baker Cook Book Spotlight and Cook-Off and when I got this week’s recipe choices from our host, Heather, at girlichef I didn’t know which one to choose. The mini Chamomile Cakes with Honey Frosting sounded pretty darn delicious but when I read the ingredient list for Whole Wheat Honey and Goat Cheese Drop Biscuits I knew that was for me. I had just bought a small package of goat cheese and a bag of King Arthur Unbleached White Whole Wheat Flour so I had everything I needed. I have baked with whole wheat flour but think it makes many recipes a little heavy for my taste so I was hopeful that this flour would eliminate that problem and at the same time make my baking a little healthier. I have used it several times and am very happy with the results. Loved that these biscuits are baked in a hot cast-iron skilled. They are perfectly cooked without any doughy texture to them at all.
Joy mentions that the biscuits are best the day they are made but I made little sandwiches out of them the next day and thought they were delicious. This isn’t a crumbly biscuit and the little shaved roast beef and cheddar sammies that I served for lunch the next day got enthusiastic reviews. The last two were perfect with a bowl of homemade split pea soup.
I was lucky to be chosen to participate in this Cook Book review and received an early copy of Joy’s new book which will be available for all on February 28. We were given a choice of recipes to try for the first two weeks, next week will be a recipe of participant’s choice and the fourth week will be a review of the book. The two recipes I’ve tried so far, these biscuits and Chocolate Fudge Brownies with Chocolate Buttercream Frosting have been wonderful. I can’t yet narrow down my choice for next week, there are so many great sounding recipes to chose from. The pressure is intense.
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 1-1/2 teaspoon salt
- ¼ cup (1/2 half stick) unsalted butter, cold, cut into cubes, plus more for the pan
- 4 tablespoons crumbled goat cheese
- 1 cup buttermilk, cold
- 2 tablespoons 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 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 resembled 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 skillfrom 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 ¼ 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 imediately, but will last for up to 3 days, well wrapped, and at room temperature.
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