Whole Wheat Honey and Goat Cheese Biscuits

Happy 2013, lovelies!  I hope you're off to a wonderful start this year.  As you may have heard, by other half on this blog will be on a bit of a hiatus for the next couple of weeks while she organizes her new life in South Florida with her handsome fiancee and sweet Layla.  We'll miss her, but I'll do my best to keep you occupied with my usual three posts a week.  Good luck with you new home, Haley; we can't wait to see pictures of it!
Now, let's start things on the right foot, shall we?

Try baking up some of these whole wheat honey and goat cheese biscuits from Joy the Baker.  There is actually only a small amount of butter in them (only 1/2 stick), whole wheat flour (none of that refined nonsense), and honey for sweetness (get out of here, white sugar!).  Indulge a bit without feeling like you're completely back to square one with your resolution to exercise more and eat healthy.

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!
6. 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.