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Thursday, September 27, 2018

Whole Wheat Honey Drop Biscuits for Two

 This morning Emily and I decided it was a good day for making something together for breakfast. We went looking through one of our Joy the Baker cook books. We didn't have goat cheese, so we customized the recipe!
 It amazes me how excited she gets to mix things, and to actually help, not usually assisted. 
 We threw on our aprons, and got to work!
I don’t worry if something spills, or if her little fingers end up in the flour mixture or butter, and if those fingers end up in her mouth, well, that’s real life.
 She is obsessed with eating butter by itself. 
I’d say she’s definitely my daughter. Have you noticed the name of this blog? As a child (and even now) I fantasize about butter, and that never really stopped. 
 These biscuits whipped up quickly, and I plopped them in our preheated cast-iron skillet while she watched, since it was so hot. They came out fluffy, buttery, savory, salty, and also a bit sweet from the perfect combination of the salt and fresh honey. 

We added more butter on top, and drizzled some honey as well. We had some fruit and scrambled eggs with them. I’ll keep trying to give her scrambled eggs, although, as of now, definitely not her favorite.  

Whole Wheat Honey Drop Biscuits for Two

Makes: 4-5 biscuits

1 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3/4 teaspoon salt
1/8 cup (2 tbsp) unsalted butter, cold, cut into cubes, plus more for the pan
*1/2 cup buttermilk, cold (see substitute below)
1 tablespoons honey, plus 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.

Spoon batter by the ¼ cupful into the hot skillet. About 4-5 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. That's great!

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. 

For a glossy finish, brush the biscuits with slightly warm honey. These biscuits are best served immediately, but will last for up to 3 days, well wrapped, and at room temperature.
Easy Buttermilk In-a-Pinch -
One cup of milk scant one tbsp of lemon juice, or white vinegar. For this recipe, 1/2 cup milk scant 1.5 tsp of lemon juice of vinegar.

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