Search
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!
What do you think about making the dough in the morning and popping them in the oven a few hours later?
Do you think they would turn out okay if I prepared the dough the day before?
love the sound of your goat cheese & rosemary biscuits are these like the traditional English scones but with the addition of goat cheese & herbs?
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.
These biscuits are beautiful and delicious!!!! Thanks for the recipe. 🙂
You’re so welcome, Haleigh!
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 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!
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
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 🙂
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 🙂