Creamy. Tangy. Sweet. Savory. Ever so delightful. Mix in many things, pair with many options. The possibilities are endless. Enter Whole Wheat Honey and Goat Cheese Drop Biscuits. Goat cheese for breakfast. A little sweetness of honey sets it off. I accidentally bought honey flavored goat cheese, but imagine my surprise when I noticed that the recipe called for honey! This biscuit is a nice change from the Southern breakfast norm we all know and love. A replacement? Maybe not, but it’s great to throw in a curveball every once in a while.
Mis en Place
I usually don’t like things made with whole wheat flour as much as their all-purpose flour counterparts, but these weren’t a disappointment at all. Slight sweetness, moist, quick and easy. These are a pretty good morning stand-by. The bonus: they are made with one of my favorite cheeses. Enjoy.
- Get crazy! Pair it with more goat cheese, butter, maple syrup, extra honey, whatever your heart contents. Live it up!
- Keep an eye on the oven, they’ll be done before you know it.
*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Whole Wheat Honey and Goat Cheese Drop 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.