It seems like a million years, what with my daughter’s Bat Mitzvah and then Passover with all leavenings and leavened and potentially leavened products banished to the depths of the garage, but I’m back to baking on Sundays with Joy!
Today, from the Joy the Baker Cookbook, I made the whole wheat honey and goat cheese drop biscuits.
Not only were they easy to make (an important factor when baking early in the morning), they were adaptable—I didn’t have a cast iron skillet in which to bake them (actually, I do have one but its whereabouts are lost in the den of squalor, i.e., the basement) so I used cake pans (thanks to Carrie Burrell). Also, due to my fear of cardboard textured baked goods made entirely with whole wheat, I substituted a 1/4 cup of white flour for whole wheat. Even though I trust Joy and her recipes, I just had to do it.
The upshot? The executive tasters (husband and daughter) each had two. I’m not saying how many I had—I’m still thinking about how one would taste if I cut it in half, dumped some grated cheddar on it and shoved it under the broiler. All thumbs pointing up for this recipe!