this is the fifteenth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.
i have the privilege of working with a student who is already self-published. i knew that she was, but i didn’t realize that she had published four books and had another one on the way. she’s been writing since high school. her next book is 300 pages long.
in our chat today, she was telling me about the writing process and how she gets published. it was so cool to hear about how she’s put in work to make things happen. it also made me question what the heck i was doing with my life–in a semi-joking, semi-serious type of way.
the semi-serious answer to the question?
cooking. baking. legit.
i did tell her i wanted to release a cookbook in my lifetime. it’s on my bucket list. she told me that i can and should make it happen. she’s eagerly awaiting its debut. i told her she would get a free copy. signed, of course.
looks like i’ve gotta follow in her footsteps and make it happen.
although these biscuits did not take work, they are ultra delicious. i had them with tomato soup. a great pairing, if i do say so myself.
try it out. i think you’ll love it.and, if you don’t have joy the baker’s cookbook, you need to add it to your collection asap. you won’t regret it.
yield 8 biscuits
2 cups whole wheat flour
2 tablespoons of honey, more for topping
4 tablespoons goat cheese
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 stick unsalted butter, cold, cut in the cubes, plus more for the pan
1 cup of cold milk*
*the recipe calls for buttermilk. i used regular soy milk, and it still turned out great.
move oven rack to upper third of the oven. place cast iron skillet in cold oven and preheat to 400.
whisk together flour, baking powder, baking soda, and salt in a medium bowl. use your fingers to blend butter and goat cheese into the flour, so the mixture turns crumbly. make a well in the mixture.
mix together milk and honey. pour into the well in flour. incorporate with a fork until there is no dry flour. do not overmix.
once oven has preheated, remove skillet from oven. add a tablespoon of butter to the pan and swirl around until the pan is coated and butter is melted. spoon batter into the skillet. you should be able to fit 8, depending on the size of your skillet. make sure you leave room between the biscuits. they will bake up and end up touching.
bake for 16 minutes until the tops are golden and the biscuit is slightly firm. remove from oven and rest for 5 minutes. glaze with warm honey. eat right away.