Rosemary Goat Cheese Biscuits Recipe

Introduction

Rosemary Goat Cheese Biscuits are a savory treat perfect for breakfast or as a snack. Fluffy and tender, these biscuits are infused with fresh rosemary and creamy goat cheese for a delightful flavor combination.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon + 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt (kosher or table salt)
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter, very cold
• 1/4 cup fresh rosemary, chopped
• 1 (6 ounce) log of fresh goat cheese, crumbled
• 1 cup + 4 tablespoons heavy cream, divided

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, sugar, salt, and black pepper until well combined.
3. Step 3: Using a large cheese grater, shred the cold butter into the dry ingredients. Use your fingertips to rub the butter into the mixture until it resembles a coarse meal.
4. Step 4: Stir in the chopped rosemary. Add the crumbled goat cheese and 1 cup plus 3 tablespoons of the heavy cream. Stir gently with a fork until a sticky, messy ball forms.
5. Step 5: Turn the dough onto a generously floured surface. With very floured hands, knead the dough about 6 to 7 times until it forms a smooth ball.
6. Step 6: Pat the dough into a 1-inch thick round. Use a biscuit cutter to cut out as many rounds as possible, re-rolling scraps as needed.
7. Step 7: Place the biscuits on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of heavy cream.
8. Step 8: Bake for 18 to 20 minutes, or until golden brown. Serve warm, ideally with butter and strawberry jam for a delicious contrast.

Tips & Variations

• Use cold butter and cream to help create flaky layers in the biscuits.
• Try adding a pinch of garlic powder for a subtle savory twist.
• Fresh rosemary is best, but you can substitute with 1 teaspoon dried rosemary if needed.
• For a dairy-free version, substitute goat cheese with a plant-based cheese and use coconut cream.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the biscuits individually, then thaw and warm in an oven set to 350°F (175°C) for about 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. When ready to bake, bring it to room temperature slightly and proceed with cutting and baking.

What if I don’t have a biscuit cutter?

You can use the rim of a glass or a small round cookie cutter to shape the biscuits. Alternatively, cut the dough into squares for a more rustic look.

Rosemary Goat Cheese Biscuits Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

These Rosemary Goat Cheese Biscuits are flaky, tender, and bursting with fresh rosemary and tangy goat cheese. Perfectly golden and slightly crisp on the outside, they make an ideal savory treat for breakfast, brunch, or alongside a hearty soup.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 8–10 biscuits 1x
• Category: Savory Biscuits
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 Cups All-Purpose Flour
• 1 Tablespoon + 1 Teaspoon Baking Powder
• 2 Tablespoons Granulated Sugar
• 3/4 Teaspoon Salt (Kosher or Table Salt)
• 1/2 Teaspoon Freshly Ground Black Pepper

Wet Ingredients

• 3 Tablespoons Unsalted Butter, Very Cold
• 1/4 Cup Fresh Rosemary, Chopped
• 1 (6 ounce) Log Fresh Goat Cheese, Crumbled
• 1 Cup + 4 Tablespoons Heavy Cream, Divided

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside for baking the biscuits.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and freshly ground black pepper to combine evenly.
3. Incorporate Butter: Using a large cheese grater, shred the very cold unsalted butter directly into the dry ingredient mixture. Use your fingertips to rub the butter into the flour mixture until it resembles a coarse meal texture.
4. Add Rosemary and Goat Cheese: Stir in the chopped fresh rosemary, then add the crumbled goat cheese to the mixture, combining gently.
5. Add Cream and Form Dough: Pour in 1 cup plus 3 tablespoons of the heavy cream. Stir with a fork just until a sticky, messy ball forms.
6. Knead and Shape the Dough: Turn the dough out onto a generously floured surface. Using very floured hands, knead the dough about 6-7 times until it comes together into a smooth ball. Pat the dough ball into a 1-inch thick round.
7. Cut Biscuits: Use a biscuit cutter to cut as many rounds as possible from the dough. Gather the scraps, re-roll gently, and continue cutting until all dough is used.
8. Prepare for Baking: Place the biscuit rounds onto the prepared baking sheet. Brush the tops of each biscuit with the remaining heavy cream to help them brown beautifully.
9. Bake: Bake the biscuits for 18-20 minutes or until they turn golden brown and puffed.
10. Serve: Serve warm, ideally with butter and strawberry jam for a delicious combination. Enjoy immediately for the best flavor and texture.

Notes

• Make sure the butter is very cold for a flaky biscuit texture.
• Handle the dough gently and avoid overworking it to keep biscuits light and tender.
• The rosemary can be adjusted to taste if you prefer a milder or stronger herbal flavor.
• Store any leftover biscuits in an airtight container; reheat in the oven to restore crispness.
• These biscuits pair wonderfully with a variety of spreads or alongside soups and salads.

Keywords: Rosemary goat cheese biscuits, savory biscuits, easy biscuit recipe, herb biscuits, goat cheese recipe, brunch biscuits