Rosemary Goat Biscuits (Print Version)
# Ingredients:
→ Fat and Dairy
01 -
170 grams goat cheese, crumbled and cold
02 -
42 grams unsalted butter, super chilled
03 -
300 millilitres heavy cream (you'll split this up)
→ Aromatic
04 -
10 grams fresh rosemary, chopped up
→ Dry Ingredients
05 -
25 grams sugar (granulated)
06 -
3.5 grams salt (go for Kosher or whatever you have)
07 -
17 grams baking powder
08 -
1 gram cracked black pepper
09 -
250 grams plain flour
# Instructions:
01 -
Pop everything in the oven for 18 to 20 minutes. Pull them out when they're looking nice and golden. Dig in while they're still warm.
02 -
Once you've got your rounds, line them up on your baking sheet and brush the tops with some of that leftover cream.
03 -
Using a cutter, press out rounds from the dough. Squish together any leftover bits to make a few more.
04 -
Dump the dough onto a floured counter. Dust your hands and knead a handful of times just ’til it comes together. Pat it into a thick, short disk—about 2.5 cm high.
05 -
Toss in the chopped rosemary and goat cheese next. Pour in 265ml of cream. Gently mix with a fork until it’s shaggy and sticky.
06 -
Shred that super cold butter straight into your dry stuff with a grater. Quickly pinch it through with your fingers ’til you get sort-of crumbly bits.
07 -
Toss your flour, baking powder, sugar, salt, and pepper into a big bowl. Whisk it all so it's just mixed up.
08 -
Set your oven to 200°C and get a baking sheet ready with parchment. Put it aside for a bit.
# Notes:
01 -
Keep that butter nice and cold for these. Work the dough as little as you can so everything stays soft and fluffy.