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.
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.
Stir the honey into the buttermilk. Pour over your butter/flour. Then…
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
- 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
- Preheat oven to 400 degrees. Place non-stick skillet or cast iron pan in the oven while it is preheating.
- In a medium bowl, mix together flour, baking soda, baking powder, and salt.
- 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.
- 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.
- Pour buttermilk and honey into the flour mixture. Using a fork, stir together ingredients until just combined.
- Remove skillet from oven and melt about a tablespoon of butter in the pan.
- Scoop about 1/4 cup of dough into the pan. Position biscuits about 1 inch apart from each other.
- Bake for about 14-16 minutes or until the tops of the biscuits are golden brown.
- Remove from oven and serve warm.
*Biscuits will keep for up to 3 days well wrapped and in an airtight container at room temperature.