Whole Wheat Honey Biscuits {and Gravy}


Sometimes you just need a little comfort.  A hug, a hold, a good word, and high five.

Sometimes comfort is in order because you just aren’t feeling optimal.

Sometimes comfort is needed because your heart is breaking… which definitely means its aching.

Sometimes you need a little comfort because you messed up at work and sent the wrong product to a dude in France.

Sometimes comfort comes in handy when you have to say goodbye… to a loved one, a pet, or your favorite t-shirt that has a big gaping hole in the arm pit (thats real life).

Sometimes you need comfort because the world seems so big and you seem quite insignificant in its core.

Sometimes comfort calms you down after being stuck in traffic for an hour (or 2)

And sometimes you just need a little comfort because its a Tuesday morning.

Tuesday morning comfort is the best!  Especially when accompanied by homemade biscuits and gravy.

Whole wheat honey biscuits al a Joy the Baker are a cinch to make.

Flour, baking soda, baking powder and salt.  Irish butter.  Buttermilk and raw honey.

Butter gets cut into the dry ingredients.  Use your fingers!  The end result will be pieces about the size of nickels and peas.

Stir the honey into the buttermilk.  Pour over your butter/flour.  Then…

Mix!  But only until ingredients are just combined.  Over-mixing will make the biscuits tough… and no one wants a tough biscuit.

A little butter gets melted in a skillet.

Drop 1/4 cup of dough into your pan.  Joy used a cast iron skillet, I just used a nonstick pan.  Use what you’ve got!

You know what comes next.  Bake until the biscuits are golden brown on top and buttery in the middle.

These biscuits are true comfort.  Warm and buttery they lend themselves well to all sorts of biscuit situations.  Topped with grape jam? (yes please!).  Sandwiching a fried egg and a slice of bacon?  (why not?).  Stuffed with goat cheese (that’s Joy’s version..also yummy).  But what about topped with sausage gravy?

Uhhhh, I think Tuesday comfort requires gravy.  Right?

Yes, yes it does.

It also requires that I eat off of my grandma’s southwestern plate and scramble up an egg.

High five, hug it out, say something nice.  Comfort yourself… B&G style!

Whole Wheat Honey Biscuits

Recipe slightly adapted from the Joy the Baker Cookbook

Makes 8-10 biscuits

Ingredients

  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 11/2 teaspoon salt
  • 1/4 cup + 2 Tablespoons unsalted butter, cold and cut into cubes, plus more for pan
  • 1 cup buttermilk, cold
  • 2 Tablespoons honey

Directions

  1. Preheat oven to 400 degrees.   Place non-stick skillet or cast iron pan in the oven while it is preheating.
  2. In a medium bowl, mix together flour, baking soda, baking powder, and salt.
  3. Using your fingers, cut the butter into the dry ingredients until the flour resembles a course meal.  Butter will be in pea size and nickle size pieces.
  4. Make a well in the middle of the butter/flour mixture.  Mix together the buttermilk and honey.  The honey will not completely mix into the buttermilk but thats okay.
  5. Pour buttermilk and honey into the flour mixture.  Using a fork, stir together ingredients until just combined.
  6. Remove skillet from oven and melt about a tablespoon of butter in the pan.
  7. Scoop about 1/4 cup of dough into the pan.  Position biscuits about 1 inch apart from each other.
  8. Bake for about 14-16 minutes or until the tops of the biscuits are golden brown.
  9. Remove from oven and serve warm.

*Biscuits will keep for up to 3 days well wrapped and in an airtight container at room temperature.

Chocolate Popsicles

We’re thick in the middle of summer livin, summer lovin.

The sun is out.  The sandals are on.  And my legs are still a nice shade of pale white.  What can say?  I blame Oregon.

Its play-outside-eat-on-the-patio-have-a-breakfast-picnic weather.

Its float-the-river-drink-a-gin-cocktail-on-the-porch weather.

Its wear-a-maxi-dress-let-your-hair-air-dry weather.

And its definitely make-lots-and-lots-of popsicles weather.

I’ve never been a huge fan of popsicles, preferring ice cream, or a Flinstones push-pop, when I craved a cold treat.  I think part of it is that they are just so sweet and I hate the fake fruit/sugar taste of most popsicles.

However, this summer popsicles have been all the rage in the blogosphere so I decided to try my own… chocolate style, of course.

I’m not sure these could get any simpler.  Dark chocolate chips and chunks get tossed in a bowl.  Coconut milk is heated up and poured over chocolate.  Then we wait.

Bananas get mashed.  Coconut nectar gets measured.

All ingredients are whisked together.  The chocolate deliciousness is poured into cups that remind me of the dentist.  They always brought the dreaded fluoride to me in those cups.

After being placed in the freezer for about 30 minutes the cups are removed and a wooden popsicle stick is placed in the middle.

Back to the freezer for another hour and half… at least!

The result is a creamy, cold treat that I’ve been guiltlessly indulging in every night the past two weeks, except the night I went to Salt and Straw… but thats a whole other scoop of ice cream.  See what I did there?

I’m not gonna lie, these choco pops are rich.  If you don’t enjoy dark chocolate you are very welcome to use a lower percentage of chocolate chip/bar.  You can also use honey or maple syrup instead of coconut nectar.  Maybe you’d like to add peanut butter?  And maybe slash I definitely will give you a high five if you do.

Add salted caramel, try a different fruit, make 12 batches, and share them with a friend.  Why not?

After all it is feel-like-a-kid-again-eat-popsicles-for-breakfast-let-your-imagination-go-wild weather.

Chocolate Popsicles

Makes about 6

Ingredients

  • 2.5 ounces 99% dark chocolate
  • 2.5 ounces 67% dark chocolate
  • 1 banana, ripened and mashed or pureed
  • 1 tablespoon coconut nectar
  • 1 cup coconut milk

Directions

  1. Heat milk and coconut nectar in a small sauce pan until simmering around the edges.
  2. Place chocolate in a small bowl.  Pour coconut milk over chocolate.  Set aside for at least 5 minutes.
  3. Whisk coconut milk and chocolate together until mixture is smooth.  If your chocolate did not melt all the way place bowl over a pot of simmer water to completely melt chocolate.
  4. Whisk in banana until combined
  5. Pour mixture into small cups or popsicle mold.  Place in freezer for about 30 minutes.
  6. Remove from freezer and place popsicle sticks in the center of each pop.  Return to freezer for at least 1 1/2 hours.
  7. When you are ready to enjoy, cut a slit in the side of the cup and remove the cup from the popsicle.  Now, see how many licks it takes to finish!
  8. Store popsicles in an airtight container in the freezer.