Last Minute Whole Wheat Honey and Goat Cheese Drop Biscuits

First off, Happy Birthday Joanne!

OK. Have you ever had a moment where it was abundantly clear you didn't pay attention? Something you were supposed to do is discovered late in the game.....a deadline is suddenly tapping at your shoulder and you have that DOH! moment. Yeah. I am the Poster Child for that scenario.

I was convinced the recipe for this week's Joy the Baker Cookbook Spotlight was the cheddar and chive biscuits. Then I am surfing around and see the other participants are making the Chamomile Cakes and/or Whole Wheat Honey and Goat Cheese biscuits. My first thought - WTF.



So I hurriedly email our lovely hostess, Girlichef (because I have misplaced my "assignment selection sheet" to boot), and asked....aren't we baking the cheddar chive biscuits this week?

No. No, we aren't.

BUT, here is a good thing to know. The whole wheat goaty biscuits are a breeze to make. Quick and easy. So here I am doing what the other kids are doing, posting the agreed upon recipe. The adaption I made was to cut ingredients in half because I didn't want a ton of biscuits around. Just the two of us here, after all.

The texture was what you'd expect from whole wheat and the butter melted pleasantly over the warm biscuit.



I have to say that my experience is - the whole wheat was overwhelming enough that I didn't taste the goat cheese or honey flavors. It was a tasty biscuit, but if whole wheat doesn't rock your world anyway, then you'd need to add more goat cheese. Or use a different flour. I think I will try them again with all-purpose flour. (Also, I forgot to move the oven rack up higher but they baked just fine, I added a few extra minutes.)

Now, here is the recipe verbatim from the Joy the Baker cookbook. Without my adaptions and screw ups.

Whole Wheat Honey and Goat Cheese Drop Biscuits

Ingredients

2 cups whole wheat flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1-1/2 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, cold, cut into cubes
4 tablespoons crumbled goat cheese
1 cup buttermilk, cold
2 tablespoons honey and a little 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 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.

Looks pretty...like fire in the pan.



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.

They look a bit like oatmeal cookies.



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



Go check it out at Girlichef's place and see the links for the other participants. Click on the link above and transport.

Bon appetit!