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by on January 3rd, 2019

Rosemary Goat Cheese Biscuits

Another yummy biscuit right out of the oven.

Happy New Year to everyone! I have a short list of New Year’s Resolutions and that is to keep mall walking 5-6 times a week and hopefully add going to the gym a couple of days on top of that. Also and to try new biscuit recipes. 

How many different ways can you possibly make a biscuit? Probably a lot more than I have baked. I love making biscuits and I can almost make them as fast as cracking open one of those tubes from the grocery.  I always cringe when I pop those things open. I seldom buy canned biscuits but when I do and you take that wrapper off and you whack it on the counter I’m always jumping like I’d just exploded a M80 firecracker or something. 

My mother use to make the best biscuits and her’s were thin. I’m sure I said this before but we liked the tops and bottoms because they were crunchy so she would hit them on the counter a few times so they would fall and then not rise as much. These days I like big biscuits but still like a crispy bottom and I finally learned how she got them that way. My mother always used melted bacon fat on the sheet pan and she would take the biscuit and put it on the pan (before baking) and let it touch the fat then flip it over leaving the tops of the biscuits with bacon fat on top too; no brushing with milk/cream/butter. So if you save your bacon fat like I do, use that instead of the milk or butter for brushing the tops of the unbaked biscuits. If you want you can always brush the baked biscuits with some melted butter when they come out of the oven. I brushed these with  butter before baking because I didn’t want bacon taste to the biscuit since I was filling with country ham.

These biscuits went to bunco for our Xmas get together and I filled these with the filling from my Dijon Ham and Cream Cheese Biscuits.

BLAST FROM THE PAST: My daughter’s recipe for Cranberry Avocado Salsa also went to bunco this week. Very good this time of the year.

Rosemary's Goat Cheese Biscuits

Ingredients

  • 2 c. all-purpose flour
  • 4 tsp. baking powder
  • 1 Tbsp. sugar
  • 3/4 salt
  • 4 Tbsp. very cold butter salted or unsalted (I used salted)
  • 1/4 c. fresh rosemary chopped
  • 6 oz. goat cheese crumbled
  • 1 c. buttermilk plus 4 Tbsp.

Instructions

  1. Preheat the oven to 400°.
  2. Spray the cookie sheet with cooking spray or use bacon fat or you could line with parchment or Silpat. Set aside.
  3. In a large bowl combine the flour baking powder, sugar, salt. Whisk this until combined. Cut the butter into small cubes and mix into the dry ingredients using your fingertips until you have pieces the size of small peas (Or, use a pastry blender). Stir in the rosemary and then the goat cheese and 1 cup of the buttermilk. Mix this just until it forms a ball and then turn out onto floured surface and knead about 8 times until it holds together.
  4. Pat the dough out to about 1" thickness. You don't want it any thinner than that or you will have flat biscuits. Cut with a 2" (or more) biscuit cutter, re-roll scraps and cut more biscuits.
  5. Place the biscuits on the baking sheet and brush each one with a little of the extra buttermilk or you could use butter. Bake for 18-20 minutes or golden brown.
  6. Serve immediately. I'm serving my with some ground country ham.
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