Rosemary Goat Cheese Biscuits - Makes approx 50 small to medium

Adapted from Rioja restaurant in Denver

Ingredients:

• 5 cups flour (plus more for dusting)
• 2 Tbsp baking powder
• 1 tsp kosher salt
• 1/4 cup sugar
• 1 1/2 Tbsp chopped fresh rosemary
• 3/4 cups butter (or 1.5 sticks), diced, very cold
• 8 oz goat cheese, crumbled small
• 1 1/4 cups buttermilk
• 3/4 cups whole milk (alternative milk works, we use Almond Milk)
• 1 egg yolk, whisked with fork in small bowl
• Sea salt, for sprinkling

Instructions:

1. In a large bowl, mix together the dry ingredients, including the rosemary.
2. Add the diced cold butter, rubbing it into the flour with your hands until it is in pea-sized specks.  Do the same with the goat cheese. 
3. Add the buttermilk and milk all at once, mixing until JUST enough for the dough to come together.  Do not overmix.
4. Preheat oven to 400 degrees (if using a split oven, recommend the upper half)
5. Turn the dough out onto a lightly floured work surface and roll it out about 1" thick. Make a 3-fold by turning the two outside edges into the center (like a tri-fold on a business letter).  Then fold that in half.
6. Roll out again to 1" thick, repeat the three-fold of the dough.
7. Roll out once more, but about 1/2" thick (at 6300 ft elev) to 3/4" thick.
8. Use a 2" to 2.5" cutter to cut the biscuits. Don't toss the scraps; just refold and re-roll and re-cut as necessary.
9. Optional: Use an airbake sheet, or line a regular baking sheet with parchment paper or use a silicone baking liner.
10. Place the cut biscuits on the pan, then brush the dough with a bit of egg yolk. Sprinkle the top of each with sea salt.
11. Bake the biscuits until puffed and golden brown, about 15-18 minutes. Depending on your oven, you may need to turn the trays once.

Recommend serving with butter.