Rosemary Goat Cheese Biscuits
| Summary | |
|---|---|
| Prep time | 25 min |
| Cook time | 20 min @ 400° |
| Source | BakerByNature.com |
| Yield / serves | 8 biscuits |
| Rating | Delicious |
Ingredients
- 2 c all-purpose flour
- 1 t + 1 t baking powder
- 2 t granulated sugar
- 3/4 t salt (kosher or table salt)
- 1/2 t freshly ground black pepper
- 3 t unsalted butter, very cold
- 1/4 c fresh rosemary, chopped
- 6 oz log of fresh goat cheese, crumbled
- 1 c + 4 t heavy cream; divided
Preparation
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.
Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat at once! These are really good with butter and strawberry jam!
