There are days when I must force myself to slow down. I remove myself from the everyday…the chores around the house, the emails waiting a response, the dishes in the sink. I step outside and cross the yard. With my camera carefully in tow I make my way towards the voices of the birds. The canadian geese are calling and my feet cannot move fast enough as I quickly step on the grass. But the ground tries to slow my footsteps, a gentle reminder to slow down and have a look around. The soft earth beneath my feet is just barely starting to thaw, allowing the grass to awaken from its winter slumber. The herons have returned to stake out which nest they will claim as their own to raise their family. With a renewed sense of calm and a soul filled with joy I went back to the house and started making biscuits. Simple drop biscuits was the latest recipe to try out with my Sundays with Joy Baking Group.
Making biscuits has always been a bit intimidating to me. I think it stems from when my grandmother would tell me stories of her childhood. One sister made the most wonderful biscuits. Another sister made biscuits that were hard as rocks and stuck to the pan. So, it is no surprise why biscuits unnerve me. Which great aunt would I take after? But, I had confidence this time around knowing Joy Wilson would not steer me wrong. After all I had made a curried sweet potato soup with goat cheese biscuits and was happy with the results.
I started in on the recipe from Joy’s cookbook. I halved the recipe for one reason and one reason alone. My willpower to stop at eating only one biscuit was in serious question on this day. I had a log of herbed goat cheese. Perfect for this recipe. The recipe asks that you make these biscuits in a heated cast iron skillet. Note: be super careful with this step. Please use proper oven mitts and not a folded over kitchen towel. Trust me on this.
Healthy whole wheat flour, salt, and other dry goods are combined with cold cubed butter and goat cheese. My fingers worked quickly to incorporate these ingredients yielding small pebbles. Buttermilk and maple syrup were added to the flour mixture and gently mixed. Joy called for honey but I used maple syrup. It is maple syrup season after all. The biscuits were baked. The results?
Everything about this biscuit is delicious. I brushed on a bit more maple syrup over the still warm biscuit. It is tender, flaky, and has a slight tang of goat cheese with a subtle sweetness from the maple syrup. If making biscuits scares the pants off of you, try your hand at making this recipe. Great things happen when one slows down. Thank you for reading!