I’m trying to decide if I have a lawsuit against Joy or with Heather who’s responsible for setting up this cook book spotlight for Joy’s new book. You see, It seems that I’m gaining some weight and I can only assume it’s because of the fantastic recipes from Joy’s book. I’m just kidding ladies, I wont be calling our iconic Californian attorney, Larry. H. Parker just yet but I will continue to make as much as I can from the book. As I browse through it I can see numerous recipes which would be winners at pot lucks and dinner parties.
These drop biscuits are ideal for brunch. Tangy with goat cheese and buttermilk but sweet with honey they could be eaten as they are, with jam or you could do what I did and make your very own breakfast biscuit sandwich. When it comes to breakfasts I’m a straight up bacon and eggs kinda guy and when it reaches my table I’ll stuff it all in the toast or an English muffin and be done with it. These biscuits deserve the goat cheese but you could even add some jalapenos or chopped bacon to the mix. They were easy to make and a little different from a Southern style biscuit, you can taste the difference by using the whole wheat flour earning them a seat on the healthy bus.
Here’s the recipe from Joy The Baker:
2 cups whole wheat flour
3 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp slat
1/2 stick unsalted butter plus extra for the pan
4 Tbsp crumbled goat cheese
1 cup buttermilk
2 Tbsp honey plus more for drizzling
Preheat oven to 400 degrees. Place a 10 inch cast iron skillet into the oven as it preheats.
In a bowl whisk together the flour, baking powder, baking soda and salt. With your fingers quickly incorporate the goat cheese and butter until it looks like coarse oatmeal.
Make a well in the center of the dry mixture. Whisk together buttermilk and honey, don’t worry if it dosen’t all blend. Pour into the center of the flour mixture and stir gently with a fork until no dry ingredients are left. Set aside.
Remove the skillet from the oven and swirl 1 Tbsp of butter around coating all of the pan. Spoon batter into the hot pan by about 1/4 cup amounts leaving about an inch between each biscuit.
Bake for about 14-16 minutes until golden on top and firm to the touch. Remove from the oven and let rest for 5 minutes. Repeat until all of the batter has been used. For a glossy finish brush the biscuits with warm honey. They are best served immediately but will last for up to 3 days well wrapped at room temperature.