This week for Sundays With Joy we are making Joy's Honey Whole Wheat and Goat Cheese Biscuits. These biscuits are easy to whip up they are not fussy, and they are no roll recipe, so there is less of a flour mess! The biscuits are slightly sweet thanks to the honey, light and fluffy with little pockets of goat cheese shining though.
For adaptions, I added honey to my batter, and I used goats milk butter instead of cows milk butter. I have been dreaming of goats milk butter biscuits ever since I saw Nutmeg Nannies Goat Butter Biscuits. I also cut the baking soda. I had none.... Really how does one ever run out of baking soda? Luckily I found a similar biscuit recipe on Joy's blog from back in the day.... it only called for baking powder so all was good in that department!
When it comes to biscuits there is just one thing I need to make when I have them in the house....
Goat cheese pairs so well with strawberries and balsamic vinegar so I could not resist cutting these warm biscuits open and layering them with honey sweetened mascarpone cheese and berries that were macerated in honey and balsamic vinegar.
The classic buttery biscuits topped with strawberries and cream is always a favorite in our house, today we just dressed it up a bit making a it a tad more sophisticated!
Strawberry Balsamic Shortcakes made with Chevre and Honey Biscuits
Biscuit recipe inspired by Joy the Baker Cookbook: 100 Simple and Comforting Recipes, Whole Wheat Honey Goat Cheese Biscuits and Nutmeg Nanny's Goat Butter Biscuits
Ingredients for the biscuits:
2 cups all-purpose flour
3 tsp baking powder
1 1/2 teaspoons salt
4 tbs cold goats milk butter ( you can use regular butter if you can't find goat)
4 oz cold chevre cheese (goat cheese)
1 cup buttermilk
1 tbs honey
1 tbs of room temperature butter
Ingredients for the filling/topping:
3/4 cup mascarpone cheese at room temperature
1 tbs honey
1 cup of diced strawberries
1/2 tbs balsamic vinegar
Preheat oven to 400.
In a large bowl mix flour, baking powder, salt together with a fork, Using your fingers or a pastry blender work butter and chevre cheese into the flour mixture until you have crumbles no bitter than a pea. Using a rubber spatula mix in buttermilk and honey.
Using your 1 tbs of room temperature butter grease a cast iron skillet or a 10 inch cake pan. Drop biscuit batter in baseball sized mounds spacing about 1 inch a part. I get 6-8 biscuits.
Bake for about 15 minutes or until they are golden.
Remove from oven and allow to cook for about 10 minutes.
Meanwhile using an electric mixer whip mascarpone and 1 tbs of honey together.
In a separate bowl toss diced berries with 1 tsp honey and 1/2 tbs balsamic vinegar. Allow to set in the refrigerator until serving time.
Slice each biscuit and spread mascarpone mixture on the center of the biscuit, top with the berries and then sandwich with the top of the sliced biscuit. Add another layer of cheese and berries (optional)
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