Description
These homemade Rosemary and Goat Cheese Biscuits are tender, flaky, and filled with fragrant rosemary and creamy goat cheese. Perfect for any occasion, they are sure to become a new favorite in your kitchen.
Ingredients
2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
2 tablespoons granulated sugar
¾ teaspoon salt (kosher or table salt)
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter, very cold
¼ cup fresh rosemary, chopped
1 (6-ounce) log of fresh goat cheese, crumbled
1 cup + 4 tablespoons heavy cream, divided
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking powder, sugar, salt, and black pepper. Whisk well to combine.
Shred the very cold butter into the dry ingredients using a large cheese grater. Rub the butter into the mixture with your fingertips until it resembles a coarse meal.
Stir in the chopped rosemary, then add the crumbled goat cheese. Add 1 cup + 3 tablespoons of the heavy cream, stirring with a fork just until a messy, sticky ball forms.
Turn the dough out onto a generously floured surface and knead it 6-7 times, using floured hands, until it forms a ball.
Pat the dough into a 1″ thick round, then use a biscuit cutter to cut out rounds. Re-roll scraps as needed.
Place the biscuits onto the prepared baking sheet, brush each one with a little of the remaining cream.
Bake for 18-20 minutes, or until golden brown.
Serve immediately! These biscuits are especially good with butter and strawberry jam.
Notes
Serve: These biscuits are perfect on their own or with butter, jam, or even a slice of cheese.
Store: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
