Rosemary Goat Cheese Biscuits

These rosemary goat cheese biscuits are my go-to treat when I want something flaky and savory yet a little luxurious. The herby aroma while baking fills the kitchen and signals a comfort that feels both rustic and a little fancy. They are perfect for brunches or cozy dinners—and you will not believe how quickly they disappear.

I remember making these biscuits for a family picnic hiking upstate. We ended up eating them straight from the paper bag I brought them in – everyone loved the buttery layers and pops of tangy, creamy cheese.

Ingredients

• All purpose flour: Gives the dough structure and sturdy biscuits, choose a brand with a crisp white color and neutral scent
• Baking powder: Makes these biscuits light and fluffy, always check freshness for best rise
• Granulated sugar: Balances the flavors and aids browning, look for free flowing and fine sugar
• Salt: Enhances flavor and balances tanginess, use kosher for a cleaner finish
• Freshly ground black pepper: Adds a gentle kick, grind fresh for daily vibrant flavor
• Unsalted butter (very cold): Creates those coveted flaky layers, cut it straight from the fridge for maximum effect
• Fresh rosemary: Brings woodsy herbal notes, always choose perky green sprigs and chop right before adding
• Fresh goat cheese (crumbled): Infuses each bite with tang and richness, pick a creamy log for easiest mixing
• Heavy cream: Brings tenderness and richness, pick a fresh carton and shake well before measuring

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 400 degrees F and get your largest baking sheet ready with a layer of parchment paper. This keeps the bottoms of the biscuits golden without sticking and helps with easy cleanup

Mix Dry Ingredients:

Whisk together the flour, baking powder, sugar, salt, and black pepper in a big mixing bowl to distribute leavening and flavor evenly

Incorporate Butter:

Using a large cheese grater, shred the very cold butter directly into the bowl. Immediately use your fingertips to work the butter into the flour until the mix looks like coarse crumbs. This keeps the butter cold and locked in for flaky results

Add Rosemary and Goat Cheese:

Fold in the chopped rosemary for bursts of herby flavor. Scatter in all the crumbled goat cheese and mix gently for even distribution, avoiding smearing the cheese fully into the dough

Pour in Cream and Form Dough:

Pour in 1 cup plus 3 tablespoons of heavy cream. Use a fork to gently stir the mixture until a rough sticky dough forms. Do not overmix because the chunks of cheese and cold butter should remain visible

Shape the Dough:

Dust your countertop generously with flour and turn the dough out. With floured hands, knead gently just 6 to 7 turns until everything holds together. Pat the dough into a round about 1 inch thick so you get tall biscuits

Cut and Arrange Biscuits:

Dust a round biscuit cutter with flour, then stamp out rounds as closely as possible. Gather and gently re-roll scraps for more biscuits so no dough is wasted

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One reason I love these is the magical pockets of goat cheese baked throughout each biscuit. My mother used to tuck little extra bits of cheese inside only for my dad. Now it is my tradition with my husband at Sunday breakfast tables.

Storage Tips

To keep biscuits fresh, store them in an airtight container at room temperature for up to two days. If you have extra, stash them in the freezer after cooling and reheat gently in the oven to bring back their flakiness and warmth. This makes them ideal for prepping ahead for gatherings or saving any leftovers for a rainy day craving.

Ingredient Substitutions

You can swap chèvre for a firmer herbed goat cheese for a different flavor twist. If rosemary is not available, try fresh thyme or even a touch of sage for another herbal accent. Heavy cream is important for richness but whole milk will work if you need a lighter version—keep in mind it may affect texture slightly.

Serving Suggestions

Serve warm as a side for soups or chili, or brunch with eggs and fresh fruit. I sometimes turn cold leftovers into breakfast sandwiches by slicing the biscuits and stuffing them with scrambled eggs or sliced ham. Their rich tang makes them perfect for cutting the richness of roasts or holiday spreads.

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These biscuits combine comfort with sophistication, letting each bite speak with herbal fragrance and a creamy snap of cheese. I hope your family enjoys them as much as mine does from holiday brunches to evenings filled with laughter and the scent of rosemary in the air.

Frequently Asked Questions

→ How can I ensure my biscuits are fluffy?

Use very cold butter and heavy cream, handle the dough gently, and avoid overmixing for the fluffiest texture.

→ Can I substitute dried rosemary for fresh?

Yes, but use half the amount, as dried rosemary is more concentrated in flavor than fresh.

→ What pairs well with these biscuits?

They taste great with butter, strawberry jam, honey, or as a savory side for soups and salads.

→ How do I store leftover biscuits?

Keep them in an airtight container at room temperature up to 2 days, or freeze for longer storage.

→ Can I prepare the dough ahead of time?

You can chill the shaped dough rounds in the fridge for a few hours before baking for added convenience.