Rosemary Goat Cheese Biscuits
  • 2½ cups all-purpose flour, divided
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons chilled and diced unsalted butter + 3 tablespoons unsalted butter stick
  • 4 ounces goat cheese log
  • 3 tablespoons rosemary, coarsely chopped
  • 1¼ cups buttermilk
  • ¼ teaspoon coarse sugar crystals (I used William Sonoma's gold shimmer sugar)
  1. Preheat the oven to 450 degrees.
  2. In a food processor, combine the 2¼ cups flour, sugar, baking powder, and salt. Blend on high speed until incorporated. Add 4 tablespoons diced butter and goat cheese, then pulse 5 to 6 times until the butter is the size of peas. Pour into a large mixing bowl.
  3. Whisk in the rosemary, then stir in the buttermilk.
  4. Melt 1 tablespoon unsalted butter in a 10-1/2 inch cast iron skillet over medium-low heat, then set aside.
  5. Sprinkle ¼ cup of flour on a clean surface, then turn out the dough (but do not overwork). Pat the dough into an inch thick circle. Coat your biscuit cutter in flour, then cut out 8 biscuits. Arrange the in the skillet.
  6. Melt the remaining 2 tablespoons unsalted butter in the microwave, then brush over the biscuits. Sprinkle sugar crystals over the top.
  7. Bake until golden brown, about 23 minutes.
food processor*
2-1/2 inch biscuit cutter
10-1/2 inch cast iron skillet**

*If you do not have a food processor, you can whisk the dry ingredients and use a pasty blender or fork to cut the butter and goat cheese into the flour.
**These biscuits can also be baked on a medium (10x15 inch) baking sheet lined with parchment paper. Spread the biscuits out on the baking sheet and bake at the same temperature until golden brown.
Recipe by Sprig and Flours at