Nothing beats the smell of homemade biscuits baking in the oven, and these Rosemary and Goat Cheese Biscuits are sure to become a new favorite! With the fragrant essence of fresh rosemary and the creamy tang of goat cheese, these biscuits are perfect for breakfast, brunch, or as a savory side dish. Easy to make and irresistibly delicious, they’ll quickly become a staple in your kitchen.
Why You’ll Love This Recipe
These rosemary and goat cheese biscuits are packed with flavor and have the perfect flaky, tender texture. The fresh rosemary adds a lovely herby touch, while the goat cheese contributes a creamy, tangy flavor that elevates the biscuits. They are incredibly easy to make, requiring only a few simple ingredients, and they bake up in just 20 minutes. Whether served warm with butter or alongside your favorite meal, these biscuits are sure to impress.
Ingredients
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2 cups all-purpose flour
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1 tablespoon + 1 teaspoon baking powder
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2 tablespoons granulated sugar
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¾ teaspoon salt (kosher or table salt)
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½ teaspoon freshly ground black pepper
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3 tablespoons unsalted butter, very cold
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¼ cup fresh rosemary, chopped
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1 (6-ounce) log of fresh goat cheese, crumbled
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1 cup + 4 tablespoons heavy cream (divided)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
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In a large bowl, combine the flour, baking powder, sugar, salt, and black pepper. Whisk well to combine.
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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.
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Stir in the chopped rosemary and crumbled goat cheese.
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Add 1 cup + 3 tablespoons of heavy cream and stir with a fork until a messy, sticky dough ball forms.
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Turn the dough out onto a generously floured surface. Knead the dough gently (about 6-7 times) until it comes together in a ball.
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Pat the dough down into a 1-inch thick round. Use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
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Place the biscuits on the prepared baking sheet. Brush the tops with the remaining heavy cream.
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Bake for 18-20 minutes or until golden brown.
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Serve immediately, and enjoy with butter and strawberry jam for a delicious treat!
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
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Servings: 8 biscuits
Variations
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Add Garlic: For an extra savory kick, add 1-2 cloves of minced garlic to the dough along with the rosemary.
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Cheese Alternatives: If goat cheese isn’t your thing, feel free to substitute with feta or cream cheese for a different creamy flavor.
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Vegan Option: Use plant-based butter and a non-dairy cream (such as coconut cream or almond milk) for a dairy-free version of these biscuits.
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Herb Variations: Try adding thyme, parsley, or oregano in place of the rosemary for a different herby flavor profile.
Storage/Reheating
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Storage: Once the biscuits have cooled, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 4 days.
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Reheating: To reheat, place the biscuits in a preheated 350°F (175°C) oven for about 5-7 minutes or microwave them for 15-20 seconds.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time, wrap it in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, roll out the dough and proceed with cutting and baking.
Can I freeze these biscuits?
Absolutely! To freeze, place the unbaked biscuits on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container. You can bake them directly from the freezer—just add a couple of extra minutes to the baking time.
How do I get my biscuits extra flaky?
Ensure your butter is very cold before incorporating it into the dry ingredients. The cold butter creates pockets of air in the dough, which leads to a flaky texture when baked.
What can I serve with these biscuits?
These biscuits pair wonderfully with a variety of dishes, including soups, salads, and roasted meats. They’re also perfect for breakfast with butter, honey, or strawberry jam.
Can I use dry rosemary instead of fresh rosemary?
Fresh rosemary is ideal for this recipe as it provides a more vibrant flavor. However, if you only have dried rosemary, use about 1 tablespoon instead of ¼ cup of fresh rosemary.
Can I make these biscuits without a biscuit cutter?
Yes, if you don’t have a biscuit cutter, simply use a round glass or a cup to cut out the biscuits. Just make sure to flour the rim to prevent the dough from sticking.
Can I substitute the heavy cream with milk?
Heavy cream creates a rich, tender biscuit, but you can substitute it with milk if needed. Keep in mind the biscuits may not be as rich or as flaky with milk.
Can I make these biscuits into drop biscuits instead of cutting them out?
Yes, you can skip the rolling and cutting step. Simply drop spoonfuls of dough onto the baking sheet and bake as usual. These will have a slightly different texture but will still be delicious.
Why did my biscuits turn out dense?
Dense biscuits can result from overworking the dough or using too much flour. When kneading, only handle the dough briefly, and be sure to measure your flour correctly.
Can I add other cheeses to the dough?
Yes, adding other cheeses like cheddar or Parmesan can give the biscuits a different flavor profile. Just be sure not to add too much, as it could affect the dough’s texture.
Conclusion
Rosemary and Goat Cheese Biscuits are a flavorful and easy-to-make treat that’s perfect for any meal. The fresh rosemary provides a lovely herbaceous aroma, while the goat cheese adds a creamy, tangy richness that makes each bite a little indulgent. Whether you enjoy them for breakfast, brunch, or as a savory side dish, these biscuits are sure to become a new favorite in your home.
Print
Rosemary and Goat Cheese Biscuits Recipe
- Total Time: 35 minutes
- Yield: 8 biscuits
- Diet: Vegetarian
Description
These homemade Rosemary and Goat Cheese Biscuits are tender, flaky, and filled with fragrant rosemary and creamy goat cheese. Perfect for any occasion, they are sure to become a new favorite in your kitchen.
Ingredients
2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
2 tablespoons granulated sugar
¾ teaspoon salt (kosher or table salt)
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter, very cold
¼ cup fresh rosemary, chopped
1 (6-ounce) log of fresh goat cheese, crumbled
1 cup + 4 tablespoons heavy cream, divided
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking powder, sugar, salt, and black pepper. Whisk well to combine.
Shred the very cold butter into the dry ingredients using a large cheese grater. Rub the butter into the mixture with your fingertips until it resembles a coarse meal.
Stir in the chopped rosemary, then add the crumbled goat cheese. Add 1 cup + 3 tablespoons of the heavy cream, stirring with a fork just until a messy, sticky ball forms.
Turn the dough out onto a generously floured surface and knead it 6-7 times, using floured hands, until it forms a ball.
Pat the dough into a 1″ thick round, then use a biscuit cutter to cut out rounds. Re-roll scraps as needed.
Place the biscuits onto the prepared baking sheet, brush each one with a little of the remaining cream.
Bake for 18-20 minutes, or until golden brown.
Serve immediately! These biscuits are especially good with butter and strawberry jam.
Notes
Serve: These biscuits are perfect on their own or with butter, jam, or even a slice of cheese.
Store: Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
