The festival of Imbolc (or Brigid’s Day) has been a pagan tradition for centuries. This holiday calls to celebrate the early signs of spring and this Rosemary and Goat Cheese Biscuit recipe found over at Baker by nature combines the earthy tastes of goat cheese and rosemary that remind us even Puxatony Phil can’t keep spring from coming.
Winter has been a little wacky over here in the Carolina’s. One week it will be damn near freezing and the next we find ourselves basking in the shiny glow of the 70’s. With mother nature baiting us with sure signs of spring, we felt there’d be no better way to celebrate than to bake!
These biscuits are seriously delicious and can be paired with damn near everything from preserves or honey, to just plain ol’ butter. You could even make an attempt to add in some flavors with dried cranberries or thyme. This recipe was so solid that I found myself not adding anything at all. (I also found my supply depleted in less than 24 hours).
For homemade biscuits, these bad boys were easy as hell to make, and the grocery list contains things that are staples in my own home. We did make one change to the recipe and used an old north east staple, Bakewell cream, in place of the baking soda for a softer, fluffier biscuit. Quick. Easy. Super fucking delicious.
Rosemary Goat Cheese Biscuits
Yields: 8-11 biscuits (depending on your cutter size)
Serving Size: 1 biscuit
Prep Time: 15 minutes
Cook time: 20 – 25 minutes
2 Cups All- Purpose Flour
1 Tablespoon + 1 Teaspoon of Baking Powder (We substituted Bakewell Cream and used per the directions on the back of the can)
2 Teaspoons Granulated sugar
3/4 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Unsalted butter, Very cold (super important!)
1/4 Cup Fresh Rosemary, Chopped
1 (6 oz) Log of Fresh Goat Cheese, Crumbled
1 Cup + 4 Tablespoons Heavy cream; Divided
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use your fingertips or a pastry blender (to keep the butter from melting) to combine the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, add in the goat cheese and 1 cup + 3 Tablespoons of the cream; stir with a fork or your pastry blender just until a sticky ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
- Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat almost immediately! I promise you won’t regret it.