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Rosemary Goat Cheese Biscuits Recipe

Rosemary Goat Cheese Biscuits Recipe
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★★★★★

5 from 27 reviews

These Rosemary Goat Cheese Biscuits are buttery, flaky, and bursting with fresh rosemary and tangy goat cheese. Perfect for breakfast, brunch, or as a savory snack, these biscuits are easy to make and bake to a golden brown with a creamy crust. A delightful twist on traditional biscuits that pairs wonderfully with butter and jam.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 3 Tablespoons Unsalted Butter, Very Cold
  • 1/4 Cup Fresh Rosemary, Chopped
  • 6 ounce Log of Fresh Goat Cheese, Crumbled
  • 1 Cup + 4 Tablespoons Heavy Cream; Divided

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and freshly ground black pepper until combined.
  3. Add Butter: Using a large cheese grater, shred the cold unsalted butter directly into the bowl with the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles a coarse meal with pea-sized butter bits.
  4. Incorporate Herbs and Cheese: Stir in the chopped fresh rosemary until evenly distributed. Add the crumbled goat cheese and 1 cup plus 3 tablespoons of the heavy cream. Stir gently with a fork until a messy, sticky dough ball forms.
  5. Knead the Dough: Turn the dough out onto a generously floured surface. Using very floured hands, knead the dough about 6 to 7 times until it forms a cohesive ball.
  6. Shape and Cut Biscuits: Pat the dough into a 1-inch thick round. Use a biscuit cutter to cut out as many rounds as possible. Re-roll the scraps as needed to maximize yield.
  7. Prepare for Baking: Place the cut biscuits on the lined baking sheet. Brush the tops of each biscuit with the remaining 1 tablespoon of heavy cream to help with browning.
  8. Bake: Bake the biscuits in the preheated oven for 18 to 20 minutes or until golden brown around the edges and cooked through.
  9. Serve: Serve warm immediately. These biscuits are delicious on their own or spread with butter and strawberry jam for a perfect treat.

Notes

  • Make sure the butter is very cold for flaky biscuits.
  • The goat cheese adds moisture; avoid overmixing to keep biscuits tender.
  • You can substitute fresh rosemary with dried rosemary if needed, but reduce the amount to 1 tablespoon.
  • Biscuits are best served fresh out of the oven.
  • Store leftovers in an airtight container and reheat gently in the oven.

Nutrition

Keywords: rosemary goat cheese biscuits, savory biscuits, easy biscuit recipe, brunch biscuits, homemade biscuits

Find it online: https://tastemadebyclara.com/rosemary-goat-cheese-biscuits-recipe/