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These Rosemary Goat Cheese Biscuits are soft, flaky, and exploding with flavor. Made with fresh rosemary and soft goat cheese, their unlike any other biscuit you’ll ever make! Perfect biscuits for breakfast or brunch!
Rosemary Goat Cheese Biscuit Recipe
A few years ago I spent a week in Vermont with two of my best friends. We lodged at a really cute B&B (that’s sadly not in business anymore…) that served the most incredible complimentary breakfast. Each morning we would groggily wander down to the dining room to be greeted with coffee (thank God), breakfast, and lots of smiles.
One of the most memorable things I ate on that trip was a Rosemary Goat Cheese Biscuit slathered in fresh strawberry jam. It was soft, flaky, and so flavorful. In fact, it was so spectacular I’ve spent the last two years attempting to recreate it.
Last week, all of my hard work finally paid off!
These goat cheese biscuits taste exactly like the ones I remember eating on vacation!
They’re mile-high, incredibly buttery (and yet only have 3 tablespoons of butter in the recipe!), speckled with tangy goat cheese, and delightfully flavored with fresh rosemary.
The best part? They only take about 40 minutes start to finish. Meaning… you could technically be eating one of these beauties REAL soon 😉 I suggest eating them warm from the oven for a delicious experience you won’t soon forget!
More Biscuit Recipes:
Rosemary Goat Cheese Biscuits
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
- Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
- In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use your fingertips to rub the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, then add in the goat cheese and 1 cup + 3 Tablespoons of the cream; stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
- Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat at once! These are really good with butter and strawberry jam!
Hello Ashley. I loved your story and these biscuits so much I made them for my family over the weekend. At first the dough was so sticky I thought it would never come together but then I kept working it and it did. So glad I kept at it because these were some of the best biscuits I have ever had. My daughter made your strawberry jam, too. Perfect combination. Thanks a lot for the recipe and all your hard work.
Hi Annette. Thank you so much for the sweet comment!
Biscuit dough can definitely be finicky at first (similar to pie dough/scone dough), but if you’re gentle and patient, it pays off in the end 🙂
Bookmarked for the holidays. I think these will be a nice change for Thanksgiving dinner and maybe even Christmas morning.
Hi Lisa. Yes! These will be wonderful at the holidays 🙂
I’m excited to try these out! Have you ever tried to freeze the dough? Just wondering how that would work if I wanted to bake one to have hot for breakfast rather than baking the all at once.
Hi Laura. I’ve never tried freezing the dough then baking it, but it may work. I would add about 3 to 4 minutes to the bake time if you try baking them frozen. Please let us know how they turn out 🙂
Hi – recently employed as chef at historic Inn & yes ! They can be frozen , either as a whole dough flat to cut later , or as individual biscuits . So good ! Made this recipe yesterday ! Beautiful & Yummy !
Also , if strawberries lack flavor to to weather conditions , look in the baking section for additional flavorings — I’ve used Readpberry to enhance my strawberries before . Worked
These look amazing! They have inspired me to run out to the store this morning. I’d like to try them with a baked peach or baked apricot topping! Thank you for sharing!
It totally cracks me up that you point out there is *only* 3 Tb of butter but completely gloss over the 1 whole cup plus of heavy cream – totally something I would do 😉
Making these right now and can’t wait to taste them!
Haha yes I like to find the caloric silver lining 🙂 How did the biscuits turn out?!
These biscuits are beautiful and delicious!!!! Thanks for the recipe. 🙂
You’re so welcome, Haleigh!
these look like scones
I think it depends on which country you are from. Coming from NZ we call these scones coming from a Scottish background. Now living in Canada they are biscuit.
love the sound of your goat cheese & rosemary biscuits are these like the traditional English scones but with the addition of goat cheese & herbs?
Do you think they would turn out okay if I prepared the dough the day before?
What do you think about making the dough in the morning and popping them in the oven a few hours later?
Everyone loved this biscuits!
Pictures at Instagram @jojo3nguyen. They are truly delicious straight from the oven.
They sound amazing. I love Rosemary and goat cheese, not to mention biscuits. I will be giving these babies a try. Loved your story. Thanks for sharing.
Hi Heather! I can’t wait to hear how your biscuits turn out – I hope you enjoy them as much as we do 🙂
so good!
This is really a great recipe! thank you very much for sharing!
I know these are American biscuits but I make cheese scones(I’m English) which don’t have sugar in them. These sound delicious but has anyone made them without the sugar, it seems odd to me to have sugar in a savoury recipe, would they work as well? I might try it anyway.
Do it, I’m also British and I made these as is and they were delicious
I have made these before and they are delicious.
I made a double batch.
Can I freeze these?
Unbaked or baked??
Loved this recipe, so delicious and easy
Made these today. Fabulous, perfect, and relatively simple.
I forgot to brush with cream- whoops, not matter. Still awesome.
I had fig preserves in the house, but found the sweetness overpowering the savory flavors in these biscuits. Just some butter for the 2nd one, and that really let the flavors shine through.
I used gluten free cup-4-cup flour and it did not let me down.
I made these for fun on a rainy day and my family went nuts!! We ate it with Strawberry jam for breakfast and with butter during dinner. Fantastic recipe !
These are beautiful! Just wondering how to store IF there are leftovers? Would they bo ok stored at room temperature or should they be refrigerated because of the goat cheese? Thanks!
I have stuck these in the freezer after baking (and cooling) and they held up really well. I let them thaw in the counter, then cut them in half and reheated in the toaster. These held up really well!
These biscuits wer delicious! They didn’t turn out quite as high but I think because my butter wasn’t cold? Also is there nutritional info for these?
Does this recipe double or triple well? I want to make a large batch the night before a party. Thank you!
Thank you for the recipe! I’m new at this cooking thing. For the rosemary, is it 1/4 measure of rosemary leaves and then you chop it, or is it 1/4 measure of the chopped rosemary. It just seems to be a lot of rosemary. Please let me know. Thank you!!!!
I use a 1/4 cup chopped, but you can decrease to 1/8th cup for a milder flavor 🙂
I followed the recipe as written but mine are bitter from too much baking powder. Is there a typo in the recipe? Most baking powder biscuit recipes have only 1 Tbs or less of baking powder per two cups of flour. I like the concept of goat cheese, rosemary and cream.
Hi,
Can i use Greek yogurt instead of the cream?;)
Can’t wait to try this- looks delicious!
Made these this morning and they are amazing! Going to make them my special occasion meals! Best biscuits I have ever made!
Could you use a kitchen aid to kneed the dough?
Can I just say that these are the most incredible things ever!! I am not very good with anything bread related (although I try hard), but these are SO easy to make, and they have turned out amazing every time I have made them. They are the most fantastic crowd pleasers – for all ages! I use them for every day meals and also when we have company over (they always gets oohs and ahhs!) Thank you SO much for sharing this recipe!
Yaaassss! Now add some caramelized onions and pow!!
I made a double batch this weekend for a holiday party and they were delish and a huge hit! I served them with a whipped honey butter and it worked very well. I toasted the left overs with the butter and they were very good. I also froze some. I will definitely be making them again and have already shared the recipe.
So happy to hear it, Kim! Happy holidays 🙂
I made these today and they turned out light fluffy and delicious. I served them warm with chili. Delicious!!
While they were still warm we tried them with strawberry jam and creme fraiche. OVER THE TOP GOOD!!!
TRY IT.
Funny, like someone else noted, I, too, forgot to brush with cream. Now I’ll just HAVE to make again. Wow!! Best part of our Easter meal. I added finely grated lemon rind to it…and it added that taste of spring to it!
hi. can I use the cranberry goat cheese to make this ?thanks
Sure! But it will obviously add a cranberry taste to it 😉
Going to try to make these biscuits right now for lunch! Sound amazing. I’m going to use feta, because we don’t have goat cheese! Darn. Will give updates when done 🙂
Just put them in the oven, I hope they taste as good as they smell!
Hi am waiting to try these biscuits but just want to be sure about the baking powder measurements
It’s correct!
Made these for a flower cutting and arranging party.. something different to go with wine and cheese. Served with a choice of honey or peach bourbon jam. They were so easy and delicious.
Had the leftovers the next morning. Will make again for sure. Thanks!
can i make these ahead – put them in the fridge and then bake the next day. With Thanksgiving in Canada this weekend these look like the perfect addition.
These are amazing!!! I knew they were going to taste great just by the smell of them. New Christmas tradition ☺️ Thank you so much for this recipe.
I need help. This was my first attempt at making biscuits. I followed the recipe precisely. My dough was not sticky so I added more heavy cream to get all the dry ingredients combined. I baked them for 20 minutes. They looked beautiful but the inside was not baked. What did I do wrong? I want to try again. PS The outside crust taste amazing.
Really delicious! I thought it needed a touch more salt than stated. It was easy, fast and a hit with my friends! If anyone is wondering, substituting the cream with plant milk works well!
Would it be possible to make them smaller? I want to make them for thanksgiving but with so much other food I want a smaller portion size. Not sure how that would effect bake time!
Love this recipe. We have made it multiple times – I now keep goat cheese on hand to add the biscuits into many meals.
Mine turned out quite flat compared to yours but still taste great. Any thoughts on where I most likely messed up in the process (full disclosure: I’m not much of a baker but trying to improve!)?
Hubby said “Best biscuit he’d ever had!”
Made my day! Thank you, Christine!
These biscuits are amazing. Made them once and they were FANTASTIC. But make sure you use the right baking powder? I’ve made them 3 times and I guess the second 2 times I used a baking powder that made them taste awful. Am I using the wrong baking powder? I can’t remember what I used for the first delicious batch but the second and third I used double acting baking powder and they tasted very bitter. I don’t think I made any other mistakes as I followed the recipe exactly but the only thing I can think of is the baking powder. Thank you for this delicious recipe. I will try again!
Just made these and they’re so yummy! I substituted sour cream with a splash of milk to thin for cream. Worked great except for the brushing on top because they didn’t brown and get crunchy. Still outstanding. I am keeping this recipe.