A couple of years back I went through seven days in Vermont with two of my closest companions. We held up at an extremely charming B&B (that is tragically not in business any longer… ) that served the most mind boggling complimentary breakfast. Every morning we would sleepily meander down to the lounge area to be welcomed with espresso (express gratitude toward God), breakfast, and heaps of grins.
One of the most critical things I ate on that outing was a Rosemary Goat Cheese Biscuit slathered in crisp strawberry jam. It was delicate, flaky, thus delightful. Truth be told, it was so breathtaking I've gone through the most recent two years endeavoring to reproduce it.
They're mile-high, amazingly rich (but just have 3 tablespoons of margarine in the formula!), spotted with tart goat cheddar, and brilliantly seasoned with new rosemary.
Nothing beats the smell of hand crafted bread rolls heating up in the stove! These Rosemary and Goat Cheese Biscuits are certain to turn into another top pick.
- 2 Cups All-Purpose Flour
- 1 Tablespoon + 1 Teaspoon Baking Powder
- 2 Tablespoons Granulated Sugar
- 3/4 Teaspoon Salt (Kosher or Table Salt)
- 1/2 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Unsalted Butter, Very Cold
- 1/4 Cup Fresh Rosemary, Chopped
- (1) 6 ounce Log of Fresh Goat Cheese, Crumbled
- 1 Cup + 4 Tablespoons Heavy Cream; Divided
Instructions
- Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
- In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use your fingertips to rub the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, then add in the goat cheese and 1 cup + 3 Tablespoons of the cream; stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
- Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat at once! These are really good with butter and strawberry jam!
Read more our recipe Lemon ricotta pasta with spinach #vegan #vegetarian #soup #breakfast #lunch
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