Rosemary Goat Cheese Biscuits

• Vegetarian

• Produce

  • 1/4 cup Rosemary, Fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/3 tbsp Baking powder
  • 1/2 tsp Black pepper, freshly ground
  • 2 tbsp Granulated sugar
  • 3/4 tsp Salt

• Dairy

  • 1 6 ounce log of fresh goat cheese
  • 3 tbsp Butter, unsalted
  • 1 1/4 cup Heavy cream

Found on bakerbynature.com

Description

Ingredients

• 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

Directions

• 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!

Nutrition