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yield 8 biscuits
2 Cups All-Purpose Flour
1 Tablespoon + 1 Teaspoon Baking Powder
2 Tablespoons Granulated Sugar
3/4 Teaspoon Salt (Kosher or Table Salt)
1/2 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Unsalted Butter, Very Cold
1/4 Cup Fresh Rosemary, Chopped
(1) 6 ounce Log of Fresh Goat Cheese, Crumbled
1 Cup + 4 Tablespoons Heavy Cream; Divided
- Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
- In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use your fingertips to rub the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, then add in the goat cheese and 1 cup + 3 Tablespoons of the cream; stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
- Visit Rosemary Goat Cheese Biscuits @ bakerbynature.com for full instructions.
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Originally posted 2018-04-08 14:42:57.