rosemary goat cheese biscuits

"Biscuit" is a term that refers to a variety of flour-based baked goods, most traditionally served in the American South and in England with clotted cream, jam, and tea. This biscuit recipe combines fragrant, fresh rosemary and creamy goat cheese, which makes these biscuits unique in flavor and satisfying to eat on their own. It is important when making biscuits to use very cold butter. The cold fat is "cut" into the flour, and then during the baking process, the butter melts to help create those signature peelable layers. 

 

  • All-purpose flour (2 cups)

  • Fresh rosemary (2 teaspoons, finely minced)

  • Salt (1 teaspoon)

  • Ground black pepper (1 teaspoon)

  • Baking powder (1 tablespoon)

  • Goat cheese (1 cup, crumbled)

  • Butter (5 tablespoons, cold and cut into cubes)

  • Milk (2/3 cup, plus 1 teaspoon reserved for brushing biscuits before baking)

 

  1. Preheat the oven to 425 degrees.

  2. In a medium-sized mixing bowl, add the flour, minced rosemary, salt, black pepper, and baking powder. Whisk to ensure all dry ingredients are evenly combined.

  3. Add the crumbled goat cheese and cold butter cubes. If you have a pastry cutter or pastry blender, cut the butter and goat cheese crumbles into the dry ingredients; otherwise use your fingers to combine until the dough is crumbly and butter cubes have broken down to small pea-sized pieces.

  4. Add the milk to the flour mixture in three parts, blending with a wooden spoon after each addition. The dough should be slightly moist and should pull away from the side of the bowl. Do not overmix to ensure the biscuits are fluffy.

  5. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. 

  6. Roll the dough out to a thickness of 1-and-1/2 inches. Using a stainless steel pastry ring or round glass, cut out round-shaped biscuits from the dough. 

  7. Bake the biscuits on a parchment paper-lined baking sheet for 15 to 17 minutes, or until golden brown and fluffy. 

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