Rosemary Goat Cheese Biscuits (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 gram black pepper, ground fresh
02 -
3.5 grams salt (Kosher or table)
03 -
25 grams white sugar
04 -
17 grams baking powder
05 -
250 grams plain flour
→ Fat and Dairy
06 -
170 grams goat cheese, crumbled and cold
07 -
42 grams chilled unsalted butter
08 -
300 millilitres heavy cream, split up
→ Aromatic
09 -
10 grams chopped fresh rosemary
# Instructions:
01 -
Get your oven going at 200°C. Grab a big sheet pan, lay down some parchment paper, and put it off to the side.
02 -
Dump flour, baking powder, salt, sugar, and black pepper into a big bowl. Whisk it all up till it looks even.
03 -
Grab your cheese grater and shred the butter straight into the bowl. Use your hands to quickly mix until it's all crumbly and there aren't any big butter chunks left.
04 -
Add rosemary and goat cheese. Pour in 265 millilitres of your cream. Stir with a fork until your dough starts turning sticky. Don’t over-mix here.
05 -
Move your dough onto a floured countertop. Dust your hands with flour, then knead it 6 or 7 times until it holds together in a rough ball. Squash it into a thick round about 2.5 centimetres high.
06 -
Use your biscuit cutter to stamp out circles, pressing scraps together if you need more biscuits.
07 -
Lay out your rounds on the lined pan. Brush the tops with the rest of the cream you’ve got left over.
08 -
Pop them in the oven for about 18 to 20 minutes. When they’re golden, pull ‘em out and dig in while they’re warm.
# Notes:
01 -
You’ll get softer biscuits if your butter is super cold and you keep the dough handling to a minimum.