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.

Lime Curd

You guys!  Guess what?  I’m finished with college.  Yep, totally finished.

I was excited.  I gave myself a high five.  That was about it… slightly anti-climatic.

I wanted to eat like 5 cupcakes and relish in my accomplishment.  I want to travel the world for a little bit.  I want to bake a lot… with expensive chocolate.  I want win a bunch of money and just be set for a while.  Or maybe someone who really loves me a lot would just want to fund all of my travel/baking adventures… maybe take me on a shopping spree or two?

No?  Thats not gonna happen?  Shoot!

In the mean time, while the rain is pouring down and I’m avoiding sifting through job listings, lets talk about limes!  And curd!

I had a large bag of limes leftover after catering my friends wedding this past weekend so I decided to turn those green gems into something really tasty.

First limes get washed, zested, and juiced.  Time to pucker!

Next it’s time to separate eggs.  This curd uses two whole eggs and 4 yolks.  All those eggs  create a rich, smooth, creamy curd.

Butter and honey get satiny together and are whipped up before adding in the eggs and lime juice.

After a little heat, stirring, and lime zest your curd is finished!

Seriously, this curd is good.  I’m usually not a huge citrus fan but I really enjoyed this.  It has the perfect balance of tart and sweet.   Its smooth and creamy and literally melts in your mouth.

I just took another bite to be sure I was correctly describing this.  I was but I might need another bite just to be sure…

The yellow hue with dots of green zest make it perfect for spring.  Its like Easter in a jar.

Speaking of Easter, these little parfaits would be a perfect addition to an Easter brunch.

Really, they’d be a great addition to anything… breakfast, a lunchtime dessert, a healthy snack, or light after dinner sweet.  Layers of greek yogurt, lime curd, strawberries, and hazelnuts are a treat for both your eyes and your tummy.  Yes!

Lime Curd

Recipe from Cookie and Kate

Ingredients

  • 4 Tbsp unsalted butter, soft and cut into small cubes
  • 1/3 cup honey
  • 4 large egg yolks
  • 2 large eggs
  • 2/3 cup fresh lime juice (about 10-12 limes)
  • 1 Tbsp finely grated lime zest

Directions

  1. In a medium bowl, cream butter and honey.
  2. Add egg slowly, beating until incorporated.
  3. Pour in lime juice and mix until combined.  Pour mixture into a non-reactive saucepan.
  4. Cook over medium low heat, stirring constantly until mixture thickens, about 5-7 minutes.  Be sure to continue stirring through the whole process to avoid the eggs curdling or mixture sticking to the bottom of the pan.  Once the mixture is about at boiling point it will thicken quickly.
  5. Remove curd from heat and stir in lime zest.
  6. Pour into glass jar and let sit until completely cool.  Once cooled, screw on the lid and store in the refrigerator.  Makes about 2 cups.