Rosemary Goat Cheese Biscuits (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 250 grams all-purpose flour
02 - 15 grams baking powder
03 - 25 grams granulated sugar
04 - 4 grams salt
05 - 1 gram freshly ground black pepper

→ Fats and Dairy

06 - 42 grams unsalted butter, very cold
07 - 170 grams fresh goat cheese, crumbled
08 - 300 millilitres heavy cream, divided

→ Herbs

09 - 15 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 the flour, baking powder, sugar, salt, and black pepper until well combined.
03 - Grate the cold butter into the flour mixture. Use fingertips to work the butter in until the texture resembles coarse crumbs.
04 - Stir in the chopped rosemary, then gently fold in the crumbled goat cheese.
05 - Pour in 280 millilitres of heavy cream and mix with a fork until a sticky, shaggy dough forms.
06 - Transfer dough onto a floured surface. Knead gently 6–7 times until it comes together. Pat into a round approximately 2.5 cm thick.
07 - Using a biscuit cutter, cut rounds from the dough, re-rolling scraps as needed.
08 - Place biscuits on the prepared baking sheet. Brush tops with the remaining 20 millilitres of heavy cream.
09 - Bake for 18–20 minutes or until biscuits are golden brown.
10 - Serve warm, ideally accompanied by butter and strawberry jam.

# Notes:

01 - For light texture, handle the dough as little as possible to avoid overworking the gluten.

Back