Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Whisk until well blended.

Grate 1/2 cup of very cold unsalted butter into the dry mix. Rub the butter into the flour mixture until it resembles coarse meal.

Stir in 1/4 cup of chopped fresh rosemary and 1 cup of crumbled fresh goat cheese until evenly distributed.

Pour in 1 cup plus 3 tablespoons of heavy cream, mixing until a sticky dough forms. Transfer the dough to a floured surface and knead slightly to form a ball.

Pat the dough into a round disc approximately 1 inch thick and cut out rounds using a biscuit cutter.

Brush the tops with remaining heavy cream before placing them on the baking sheet.

Bake for 18-20 minutes until golden brown on the tops.

Let the biscuits cool slightly before serving warm with butter or fruit preserves.