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!
Maisie says
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!
Loryn Blum says
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.
Jenica says
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.
KELLY MEECHAN says
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.
Karen says
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!
Kiran says
Hi am waiting to try these biscuits but just want to be sure about the baking powder measurements
bakerbynature says
It’s correct!
Eve says
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 🙂
Eve says
Just put them in the oven, I hope they taste as good as they smell!
kamini says
hi. can I use the cranberry goat cheese to make this ?thanks
bakerbynature says
Sure! But it will obviously add a cranberry taste to it 😉
A Groten says
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!
Sue says
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.