Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and freshly ground black pepper until well combined.

Shred very cold unsalted butter into the dry mixture and rub until it resembles coarse meal with small clumps remaining.

Gently fold in chopped fresh rosemary and crumbled goat cheese.

Pour in the heavy cream and mix until a sticky dough forms.

Transfer the dough onto a lightly floured surface and knead gently about 6-7 times.

Cut out rounds using a biscuit cutter and arrange them on the prepared baking sheet.

Lightly brush the tops of the unbaked biscuits with remaining heavy cream.

Bake for 18-20 minutes, or until golden brown and puffed.

Remove from the oven and cool slightly on a wire rack before serving warm.