Rosemary Goat Cheese Biscuits Recipe

Introduction

These Rosemary Goat Cheese Biscuits are a delightful blend of herbaceous rosemary and tangy goat cheese, perfect for breakfast or as a savory snack. Soft, flaky, and bursting with flavor, they pair wonderfully with a bit of butter and jam.

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
• 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. Line a large baking sheet with parchment paper and set it 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, then add the crumbled goat cheese and 1 cup plus 3 tablespoons of the heavy cream. Mix with a fork just until a sticky, messy ball forms.
5. Step 5: Turn the dough out onto a generously floured surface. With floured hands, knead the dough about 6–7 times until it forms a ball.
6. Step 6: Pat the dough into a 1-inch thick round. Use a biscuit cutter to cut out rounds, re-rolling scraps as necessary.
7. Step 7: Place the biscuits on the prepared baking sheet. Brush the tops with the remaining tablespoon of heavy cream.
8. Step 8: Bake for 18–20 minutes, until the biscuits are golden brown. Serve warm, ideally with butter and strawberry jam.

Tips & Variations

• Make sure your butter is very cold to achieve flaky biscuits that rise well.
• For a stronger rosemary flavor, toast the rosemary lightly before adding it to the dough.
• Swap goat cheese for feta or cream cheese for a different tangy twist.
• Use buttermilk instead of heavy cream for a slightly tangier biscuit with a tender crumb.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the baked biscuits wrapped tightly for up to 1 month. Reheat in a warm oven (about 350°F) for 5–7 minutes or microwave briefly until warmed through.

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. Bring it to room temperature before cutting and baking for best results.

Can I freeze the biscuit dough instead of the baked biscuits?

Absolutely. Shape and cut the biscuits, arrange them on a baking sheet, then freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding a couple of extra minutes to the baking time.

Rosemary Goat Cheese Biscuits Recipe

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4.9 from 567 reviews

These Rosemary Goat Cheese Biscuits are a flavorful twist on classic biscuits, combining fresh rosemary and tangy goat cheese for a savory, aromatic treat. Perfectly flaky and golden, they make an excellent accompaniment to breakfast or a delightful snack on their own.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 35 minutes
• Yield: 10–12 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

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 of Fresh Goat Cheese, Crumbled
• 1 Cup + 4 Tablespoons Heavy Cream; Divided

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper to ensure your biscuits bake evenly and do not stick.
2. Mix Dry Ingredients and Incorporate Butter: In a large bowl, whisk together the flour, baking powder, sugar, salt, and black pepper. Using a large cheese grater, shred the very cold butter into the dry ingredients. Use your fingertips to rub the butter into the mix until it resembles a coarse meal with small pea-sized bits.
3. Add Flavorings and Cream: Stir the chopped fresh rosemary into the flour-butter mixture. Add the crumbled goat cheese and 1 cup plus 3 tablespoons of the heavy cream. Mix with a fork just until a messy, sticky dough ball forms.
4. Knead the Dough: Turn the dough onto a generously floured surface. With very floured hands, knead the dough about 6-7 times until it forms a cohesive ball. Be careful not to overwork the dough to keep the biscuits tender.
5. Shape and Cut: Pat the dough ball down to about 1 inch thick and use a biscuit cutter to cut out rounds. Re-roll any scraps gently to cut out additional biscuits.
6. Prepare for Baking: Place the biscuits on the lined baking sheet, then brush the tops with the remaining 1 tablespoon of heavy cream for a beautiful golden finish.
7. Bake: Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown and cooked through.
8. Serve: Enjoy the biscuits immediately, ideally with butter and strawberry jam for a perfect balance of savory and sweet flavors.

Notes

• Ensure the butter is very cold to achieve flaky biscuits.
• Do not over-knead the dough to keep the biscuits tender and light.
• Fresh rosemary adds the best flavor, but dried rosemary can be used in a pinch (use about 1 tablespoon, finely chopped).
• Serve warm for the best taste and texture.
• These biscuits pair wonderfully with butter, honey, or jams.

Keywords: rosemary goat cheese biscuits, savory biscuits, flaky biscuits, herb biscuits, breakfast biscuits