Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.)
7. 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.