Oh, biscuits, I love you. I grew up in Kentucky and live there still. I met many sweet, buttery ones and, of course, rich and flaky ones over the years. The biscuits I had growing up were delicious and extraordinary in their own ways, but decidedly traditional. I believe that a good biscuit is sometimes a simple one. That's true and I may make a simpler biscuit yet. As for today though...today I want a special sort of biscuit. I want it to be aromatic, buttery, tangy even. I want--cheese. Goat cheese as a matter of fact. I also happen to have rosemary in my fridge and decided to give it a shot. Goat cheese and rosemary are historically good together. Why not? Goat cheese and rosemary biscuits it is.

These biscuits are exactly what the doctor ordered. A golden brown, buttery, cheesy treat for the senses. A luscious experience truly. So far, I have had one with a cup of coffee and it was phenomenal. I also tried it with some of my beloved red pepper jelly. Holy cow. Now, I'm seriously contemplating roasting some tomatoes in olive oil and eating them with the biscuits for dinner. Yes, it's happening. These puppies are versatile.

These golden, little wonders are insanely easy. However, if you're uncomfortable with kneading dough, flour your hands generously and just get in there and give it hell. It'll be over quick, I promise. It's only one bowl and in the oven in no time. They are so very easy and I'm stamping them acceptable for any event or circumstance. I'm already marking them down for Thanksgiving. And, so if I have inspired you to get a little adventurous with your biscuits tonight or simply add goat cheese to something, that's pretty wonderful in my book. Happy baking, friends.

Goat Cheese + Rosemary Biscuits

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Yields: 8-9 Biscuits

Ingredients

2 Cups All-Purpose Flour
1 Tablespoon + 1 Teaspoon Baking Powder
2 Tablespoons Granulated Sugar
1 Heaping Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Unsalted Butter, Very Cold and Chopped
1 Tablespoon Fresh Rosemary, Chopped
4 ounces Fresh Goat Cheese, Crumbled
1 Cup + 4 Tablespoons Whole Milk

Instructions

Preheat oven to 400 degrees (F). Coat a large cookie sheet with butter and flour. Set aside.
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine.
Mix in cold, chopped butter and use your fingers to work the butter into the mix until the mixture is a coarse meal.
Stir in the rosemary, then add in the goat cheese and milk. Stir with a fork just until a sticky ball is formed.
Scrape dough out onto a well floured surface and knead (with flour-coated hands) until the dough has been worked into a ball; about 5-10 times. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many biscuits as possible, re-rolling the scraps as you go. It will likely yield around 8 or 9.
Place the biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.