TGIF. I have come to the end of my first week as a food blogger and I’m exhausted. Basically all I can think about is the weekend. The Boyfriend is out of town (he’s abandoned me for 6 days in Costa Rica. Tough life.) so I have the place to myself. In the words of my little cousin, “Now that Boyfriend is gone we can party all we want and trash this place!” She actually said that when I was babysitting at my parents’ house and my sister left. She was, like, 6 years old. I had so many questions and think the Disney Channel was the answer to most of them.
Anyway, I’m going to totally trash this place by sleeping late, running errands (new Sodastream cartridge, y’alllllll) and maybe throwing together a batch of these goat cheese and honey biscuits from Joy the Baker.
In my head, Joy the Baker is my friend. She and her maj, Tracy from Shutterbean.com, have a weekly podcast and I really think we’d hit it off if we ever got the chance. They’re funny and they love food and they have awesome blogs and Tracy has a really childish sense of humor, which I totally love. Joy loves, in no particular order: bacon, baking, sugar, blogging, and joking. Hello? Joy? Tracy? Anybody want to come over for brunch this weekend? I’m partying and trashing, ya know, if you guys are into that sort of thing.
- 2 cups flour (Joy used whole wheat, I just had regular)
- 3 t. baking powder
- ¼ t. baking soda
- 1½ t. salt
- ¼ cup (1/2 stick) butter, cold, cut into cubes, plus 1 T. for the pan
- 4 T. crumbled goat cheese (I stuck mine in the freezer to cool it down)
- 1 cup buttermilk (or 1 cup milk with 1 T. fresh-squeezed lemon juice, which should sit together for a minute or two to get more buttermilk-y)
- 2 T. honey, plus more for drizzling
- Preheat your oven to 400 degrees. Place a cast iron skillet in the oven while it preheats.
- In a large bowl, whisk together the dry ingredients. With your fingers, quickly pinch and roll the butter and goat cheese into the dry ingredients until the biggest pieces are the size of small pebbles. Make a well in the center of the flour mix.
- Whisk together the buttermilk (or milk-lemon blend) and the honey. Pour into the well in the flour mix and use a fork to blend the wet and dry ingredients.
- Pull the cast iron skillet out of the oven and add half a tablespoon of butter. Swirl it around the pan until it melts and the pan is coated. Using a soup spoon, get a full spoonful of the batter and drop it into the pan. You should divide the dough into 12 biscuits -- 2 batches of 6 spoonfuls each. If they aren't perfectly sized, they'll still taste great. Don't worry too much about getting the sizes exactly the same.
- Put the biscuit-filled skillet in the oven for 16-18 minutes, until they're golden on top. Remove from the oven and let the biscuits rest on the stovetop for about 5 minutes before you pull the biscuits out. Drizzle the biscuits with honey. Repeat with the remaining batter. They'll keep for a day or two, but are best fresh.