Rosemary Goat Cheese Biscuits (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 grams all-purpose flour
02 -
17 grams baking powder
03 -
25 grams granulated sugar
04 -
3.5 grams salt (Kosher or table salt)
05 -
1 gram freshly ground black pepper
→ Fat and Dairy
06 -
42 grams unsalted butter, very cold
07 -
170 grams fresh goat cheese, crumbled
08 -
300 millilitres heavy cream, divided
→ Aromatic
09 -
10 grams fresh rosemary, chopped
# Instructions:
01 -
Preheat the oven to 200°C. Line a large baking sheet with parchment paper and set aside.
02 -
In a large bowl, whisk together flour, baking powder, granulated sugar, salt, and black pepper until well combined.
03 -
Using a large cheese grater, grate the cold butter directly into the dry mixture. Quickly rub the butter into the flour mixture with fingertips until it resembles coarse meal.
04 -
Stir in chopped rosemary. Add crumbled goat cheese and 265 millilitres of the cream. Mix gently with a fork just until a sticky dough forms.
05 -
Transfer dough onto a generously floured surface. With floured hands, knead 6–7 times until a rough ball forms. Flatten into a 2.5 centimetre thick disk.
06 -
Cut out rounds using a biscuit cutter, re-rolling scraps as necessary to yield more biscuits.
07 -
Arrange dough rounds on the prepared baking sheet. Brush each with a portion of the remaining cream.
08 -
Bake for 18–20 minutes until golden brown. Serve warm.
# Notes:
01 -
For best results, use very cold butter and avoid overworking the dough to ensure tender biscuits.