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!
Kim Culver says
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.
bakerbynature says
So happy to hear it, Kim! Happy holidays 🙂
Amy says
Yaaassss! Now add some caramelized onions and pow!!
Emka says
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!
Rama Shoukfeh says
Could you use a kitchen aid to kneed the dough?
Michelle Lindle says
Made these this morning and they are amazing! Going to make them my special occasion meals! Best biscuits I have ever made!
Nitya says
Hi,
Can i use Greek yogurt instead of the cream?;)
Can’t wait to try this- looks delicious!
Denise Stratton says
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.
Heidi says
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!!!!
bakerbynature says
I use a 1/4 cup chopped, but you can decrease to 1/8th cup for a milder flavor 🙂
Gina says
Does this recipe double or triple well? I want to make a large batch the night before a party. Thank you!
Nicole says
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?