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Rosemary Goat Cheese Biscuits Recipe

Rosemary Goat Cheese Biscuits Recipe
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★★★★★

4.8 from 23 reviews

These Rosemary Goat Cheese Biscuits are flaky, tender, and bursting with flavor from fresh rosemary and creamy goat cheese. Perfect as a savory breakfast treat or a delicious side for any meal, they are quick to prepare and bake to a golden brown finish.

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
  • 1 (6 ounce) Log Fresh Goat Cheese, Crumbled
  • 1 Cup + 4 Tablespoons Heavy Cream; Divided

Instructions

  1. Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside to ensure easy biscuit removal and even baking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, sugar, salt, and freshly ground black pepper. Whisk until evenly mixed to ensure consistent rising and flavor.
  3. Incorporate Butter: Using a large cheese grater, shred the very cold unsalted butter directly into the dry mix. Use your fingertips to rub the butter into the flour until the mixture resembles a coarse meal; this helps create the biscuits’ flaky texture.
  4. Add Flavorings and Cream: Stir in the chopped fresh rosemary. Then fold in the crumbled goat cheese and 1 cup plus 3 tablespoons of the heavy cream. Stir gently with a fork until a sticky, messy ball of dough forms, careful not to overwork the mixture.
  5. Knead the Dough: Turn the dough out onto a generously floured surface. Knead it about 6-7 times with floured hands until it comes together into a smooth ball—this develops structure without overworking.
  6. Shape and Cut Biscuits: Pat the dough ball into a 1-inch thick round. Use a biscuit cutter to cut out rounds, gathering and re-rolling scraps as needed to maximize yield.
  7. Prepare for Baking: Place the biscuit rounds onto the prepared baking sheet. Brush the tops of each biscuit with the remaining 1 tablespoon of heavy cream to promote browning.
  8. Bake: Bake in the preheated oven for 18-20 minutes until the biscuits turn golden brown and sound hollow when tapped lightly on the bottom.
  9. Serve: Enjoy the biscuits immediately while warm. They pair beautifully with butter and strawberry jam for a delightful contrast of flavors.

Notes

  • Use very cold butter to ensure the biscuits are flaky and tender.
  • Don’t overmix the dough to keep the biscuits light and airy.
  • You can substitute heavy cream with buttermilk for a tangier flavor and slightly lighter texture.
  • Fresh rosemary adds the best flavor; dry rosemary can be used but reduce the quantity by half.
  • These biscuits are best served warm and fresh; store leftovers in an airtight container and reheat gently.

Nutrition

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

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