Now, let's start things on the right foot, shall we?
2 cups whole wheat flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1-1/2 teaspoon salt
1/4 c. (1/2 half stick) unsalted butter, cold, cut into cubes, plus more for the pan
4 Tbsp. crumbled goat cheese
1 c. buttermilk, cold
2 Tbsp. 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 skillfrom 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. 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. Repeat with the remaining batter. For a glossy finish, brush the biscuits with slightly warm honey. These biscuits are best served imediately, but will last for up to 3 days, well wrapped, and at room temperature.