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Rosemary Biscuit | Strawberry | Goat Cheese | Basil

Rosemary Biscuit | Strawberry | Goat Cheese | Basil

Umm..YUM! Chef Jennifer Jasinski treats us to a recipe that is summertime + comfort food all rolled into one delicious biscuit. Featuring Red Camper's #SummerTimePreserved Strawberry Limoncello Deliciousness

Directions

For The Biscuits

1 1/2 Pounds, All-Purpose Flour

2 Tablespoons, Baking Powder

1 Teaspoon, Kosher Salt

1/4 Cup, Sugar

1 1/2 Tablespoons, Chopped Rosemary

6 Ounces Butter, Diced, VEry Cold

8 Ounces Goat Cheese, Crumbled Small

1 1/4 Cups, Buttermilk

3/4 Cup, Whole Milk

 

For The Marscapone Cream

1 Cup, <ascarpone

½ Cup, Deliciousness Red Camper 

Strawberry Limoncello

 

For The Macerated Strawberries

1 Pint, Strawberries

2 Tablespoons, Sugar

Juice + Zest of 1 Lemon

 

Ingredients

For The Biscuits

In a bowl, mix together the dry ingredients, including rosemary. 

Add the diced butter to the bowl, rubbing it into the flour with your hands so it is in pea-sized specks. Do the same with the goat cheese. 

Add the buttermilk and milk all at once, mixing enough just to make the dough come together. Do not over mix. 

Preheat oven to 400 degrees.

Turn the dough out onto a lightly floured work surface and roll it out about 1 inch thick. Make a 4-fold by turning the 2 outside edges together into the center and then folding the entire piece of dough up like a book. Roll out again to 1 inch thick. Next, do a 3-fold (folding like a trifold wallet). 

Roll out the dough about 1 inch thick. Using a 3-inch cutter, cut the biscuits. Transfer them to a parchment paper-lined baking pan and brush the dough with a bit of buttermilk; sprinkle the top of each biscuit with salt. Bake them in the 400-degree oven until puffed and golden brown (about 18 minutes). Depending on your oven, you may need to turn the tray once for even browning.

 

For The Marscarpone Cream

In a mixing bowl mix together the mascarpone and cream. Using a whisk whisk until fluffy and incorporated, fold in the strawberry preserves, set aside.

 

For The Macerated Strawberries

Remove the tops from the strawberries and slice. Place in a mixing bowl and top with sugar, lemon juice and lemon zest, mix this gently. Let this sit for 15 minutes at least. 

When the biscuits are warm, but not super hot out of the oven, cut in half and place ¼ of the macerated strawberries on the bottom side of the biscuit and then top with a ¼ of the mascarpone cream. Then on each serving place an extra tablespoon of the Deliciousness Red Camper Strawberry Limoncello preserves and top with biscuit. 


Discover The Box From Chef Jennifer Jasinski