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Rosemary's Goat Cheese Biscuits


  • 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.


  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.