Rosemary and Goat Cheese Biscuits
Rosemary and Goat Cheese Biscuits are light and tender, with a warm, woodsy flavor from the rosemary and black pepper and a hint of tanginess from the goat cheese.
Ingredients
- 2 cups Flour
- 4 tsp baking powder
- 2 Tbsp granulated sugar
- 3/4 tsp salt
- 2 Tbsp ground, rosemary * or 1/4 cup fresh rosemary, chopped fine
- 1 tsp ground, black pepper
- 3 Tbsp cold, cubed, butter
- 1-1/4 cup heavy cream *set aside a few extra tablespoons to brush the tops before going into the oven
- 1 6-ounce log crumbled, goat cheese
Instructions
- Preheat oven to 400 degrees. Place a piece of parchment onto a baking sheet.
- In a large bowl, add all the dry ingredients except the rosemary. Stir this together to make sure you have an even distribution of ingredients in the bowl.
- Drop the cold butter cubes into the dry ingredients and using a pastry cutter, cut the butter in, until it looks like small peas.
- Cube the goat cheese and sprinkle the rosemary over the top and then drop it into the bowl of dry ingredients. Then add in your heavy cream and with a fork mix this together.
- Turn this shaggy, sticky ball of dough out onto a well floured counter and knead it for 1 minute, or just enough that the ball of dough, wants to stay together. Should not take longer than 1 minute.
- Gently press the ball of dough out with your hand, or rolling pin, until it is about 1-inch thick. Here you can use a biscuit cutter or a knife to cut biscuits into the size and shape you want. Then place them onto the prepared baking sheet.
- Brush the biscuits with a little cream and place into the preheated oven for approximately 18 minutes. The tops should be a light golden brown. Enjoy!