Rosemary & Goat Cheese Tea Biscuits

For Prepping The Baking Tray

• (2) Tbsp. of Salted of Unsalted Butter, melted
• (1) Tbsp. of All-purpose Flour
• (1) Sheet of Parchment

For The Biscuits

• (2) Cups of All-purpose Flour
• (2) Tbsp. of Granulated Sugar
• (1) Tbsp. of Baking Powder
• (1) Tsp. Black Pepper, freshly ground
• (½) Tsp. of Pink Himalayan Salt, freshly ground
• (½) A Stick of Salted Butter (¼ cup), grated
• (¼) Cup of Fresh Rosemary, finely chopped
• (¾) Cup of Goat Cheese
• (1¼) Cup of Heavy Whipping Cream (35%)

For Garnish

Springs of Rosemary

To Prep The Tray

Preheat your oven to 400°F.

To prep your tray, thoroughly brush on the melted butter throughout the base of the pan. Line the base with a sheet of parchment and thoroughly brush the parchment with the melted butter. Lightly sift on some all-purpose flour throughout the tray and dust off all the excess. 

To Make The Biscuits

Combine the all-purpose flour, baking powder, granulated sugar, pink Himalayan salt, black pepper and rosemary in a mixing bowl. Using a whisk, stir all the ingredients together. Using a grater, grate in the salted butter. Gently emulsify the butter into the flour mixture. Then, add the goat cheese into the same mixture and massage it into the flour mixture. You will notice that the goat cheese will allow all the ingredients to stick together. Pour in the heavy whipping cream and thoroughly knead all the ingredients together, until you have created a sticky dough. 

On a flat surface (it’s best to use your countertop) dust a small amount of all-purpose flour. Remove the sticky dough from the mixing bowl and knead over the lightly floured surface. Once your dough has lifted most of the all-purpose flour you dusted, follow the same steps approximately 5-7 times until your dough is no longer sticky. 

Lift the kneaded dough off the flat surface and re-dust the surface with all-purpose flour. Using a rolling pin, roll out the kneaded dough until it is approximately half an inch think. Then with a mini round cookie cutter, cut out mini rounds and carefully place them on your prepped baking tray. Once you have cut out as many rounds as you could have, re-knead the leftover dough, roll it out at the same thickness and cut out more rounds. Follow the same process until you have used up all the dough.

Lastly, lightly brush on some of the heavy whipping cream on the dough (side facing up) and place in the oven to bake for approximately 18-20 minutes. When you’ve reached the 18-minute mark, open your over door and carefully poke a bamboo skewer into one of the biscuits and pull out; the bamboo skewer should come out clean. If it doesn’t, continue baking for another couple of minutes until the biscuits are fully cooked. Bring out your baked biscuits and transfer them onto a cooling rack before serving. Once the biscuits have cooled down (but still warm), serve them on a plate and EAT!

Pair with whipped butter, a fruity marmalade of your choice or some buffalo style hot sauce for a kick!