ROSEMARY GOAT CHEESE BISCUITS

Probably time to trim your rosemary plant to keep it producing all summer long.  Here’s a great way to use some of those trimmings.  Goat cheese, buttermilk, and a simple drop biscuit technique produce a sweet, tangy taste and a perfect texture.  A little butter, a cup of tea—-ahhh!

• 2 cups flour
• 1 tblsp plus 1 tsp baking powder
• 2 tblsp sugar
• Finely minced fresh rosemary, to taste
• 4 tblsp butter, softened
• 4 tblsp goat cheese, ½ of 4 0z package
• 1 cup buttermilk
• 1 tblsp melted butter

Gently rub rosemary into sugar until very fragrant—set aside.  Whisk flour, sugar mixture and baking powder —then cut  in butter and goat cheese with pastry cutter until crumbly.  Add buttermilk and stir just until completely mixed.  Drop by generous tblsp onto parchment lined baking sheet.  Brush tops with melted butter.  Bake in pre-heated 425’ oven for about 14 minutes—until tops are golden brown.  Enjoy!

The Kitchen Hive