Joy The Baker Cookbook Spotlight and Cook-off: California Biscuits

Okay, okay....these biscuits are really called Whole Wheat Honey and Goat Cheese Drop Biscuits.  The problem is there is no way I could say, "Honey, we're having Whole Wheat Honey and Goat Cheese Drop Biscuits for breakfast."  My southern-loving buttermilk biscuit eating husband would probably run for the door.  So, I called them California Biscuits.  I described them as a healthy whole wheat drop biscuit and no one was the wiser. 

I did make some changes to Joy's original recipe.  First I used white whole wheat flour in place of the whole wheat flour.  Secondly I used tomato and basil goat cheese in place of regular goat cheese.  And, lastly, because I used tomato and basil goat cheese I omitted the honey.  

 I served these biscuits on the side, along with some scrambled eggs, in my new baby cast iron serving skillet with a wood underliner.  I have to admit, ever since I was a kid I've loved the whole breakfast skillet look.  I'm beyond excited to finally have a set of these little baby breakfast skillets.

Scrambled eggs with caramelized onions, peppers, and breakfast sausage

 Are you curious to know the verdict on these biscuits?  My husband loved them.  I don't think he even tasted the goat cheese in them at all.  Score!  I enjoyed these biscuits and found the texture of them really pleasing.  I especially loved the crispy buttery bottoms on the biscuits.  And, I really appreciated how stinking easy these biscuits came together.  After making the traditional southern biscuit for years I can now say that I have a new appreciation for the drop biscuit.  I will say that I'm slightly disappointed that you can't taste the goat cheese. I'm a fan of goat cheese and would like to actually taste it in these biscuits.  That said, I'm sure I can remedy that situation by simply adding more goat cheese next time.  I'm always up for adding more cheese!

 Whole Wheat and Goat Cheese Drop Biscuits

Slightly adapted from Joy The Baker Cookbook

Makes 8-10 biscuits

2 cups whole wheat flour (I used white whole wheat)

3 teaspoons baking powder

1/4 teaspoon baking soda

1-1/2 teaspoons salt

1/4 cup (1/2 stick) salted butter, cold, cut into cubes, plus more for the pan

4 tablespoons crumbled goat cheese (I used tomato and basil goat cheese and went heavy with it)

1 cup buttermilk, cold

2 tablespoons honey, plus more for topping (I omitted the honey)

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 the flour, baking powder, baking soda, and salt.  With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembles 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.  Add the cold buttermilk to 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.

Note:  If you chose to add the honey to these biscuits you will need to incorporate the honey into the buttermilk and then pour it into the well.

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.  

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 oven.  Let rest for 5 minutes.  Remove from skillet and top with more honey (if using).  Repeat the process to cook the remaining biscuits, remembering to add another tablespoon of butter to the skillet before placing the biscuit dough inside (you want to make sure you get those crispy buttery bottoms on all your biscuits).  These biscuits are best served immediately, but will last for up to 3 days, well wrapped, at room temperature.

look at those crispy buttery bottoms!

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