Rosemary Goat Cheese Biscuits - Baker by Nature (2024)

by Ashley Manila 65 Comments

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!

Rosemary Goat Cheese Biscuits - Baker by Nature (4)

More Biscuit Recipes:

  • Rosemary Parmesan Biscuits
  • White Cheddar, Bacon, and Apple Biscuits
  • Cream Biscuits

Rosemary Goat Cheese Biscuits - Baker by Nature (5)

Rosemary Goat Cheese Biscuits

Ashley Manila

Nothing beats the smell of homemade biscuits baking up in the oven! These Rosemary and Goat Cheese Biscuits are sure to become a new favorite.

5 from 16 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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!

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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Reader Interactions

Comments

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  1. Rosemary Goat Cheese Biscuits - Baker by Nature (12)Meaghan says

    Rosemary Goat Cheese Biscuits - Baker by Nature (13)
    I like to bake, but I’m not a “good baker.” These were easy and delicious! Mine were not beautiful but, gosh, they were delicious! I realized after the fact that I added 8oz of goat cheese and I think I added about a half teaspoon more of baking powder than I should have, but these still worked out so well! Thank you!!

    Reply

  2. Rosemary Goat Cheese Biscuits - Baker by Nature (14)Kerri says

    Just made these and they’re so yummy! I substituted sour cream with a splash of milk to thin for cream. Worked great except for the brushing on top because they didn’t brown and get crunchy. Still outstanding. I am keeping this recipe.

    Reply

  3. Rosemary Goat Cheese Biscuits - Baker by Nature (15)Rachel says

    These biscuits are amazing. Made them once and they were FANTASTIC. But make sure you use the right baking powder? I’ve made them 3 times and I guess the second 2 times I used a baking powder that made them taste awful. Am I using the wrong baking powder? I can’t remember what I used for the first delicious batch but the second and third I used double acting baking powder and they tasted very bitter. I don’t think I made any other mistakes as I followed the recipe exactly but the only thing I can think of is the baking powder. Thank you for this delicious recipe. I will try again!

    Reply

    • Rosemary Goat Cheese Biscuits - Baker by Nature (16)Mary says

      Try a different baking powder, Rumford is a good brand. Avoid baking powders with sodium aluminum phosphate. My spouse ran into this when cooking pancakes.

      I haven’t tried making this recipe yet but it looks good. It would be nice to have a good alternative to the cream ingredient by the author, whether half and half or something else.

      Reply

  4. Rosemary Goat Cheese Biscuits - Baker by Nature (17)Christine says

    Hubby said “Best biscuit he’d ever had!”

    Reply

    • Rosemary Goat Cheese Biscuits - Baker by Nature (18)Ashley Manila says

      Made my day! Thank you, Christine!

      Reply

  5. Rosemary Goat Cheese Biscuits - Baker by Nature (19)Lærke says

    Mine turned out quite flat compared to yours but still taste great. Any thoughts on where I most likely messed up in the process (full disclosure: I’m not much of a baker but trying to improve!)?

    Reply

  6. Rosemary Goat Cheese Biscuits - Baker by Nature (20)Teresa Hutchinson by says

    Rosemary Goat Cheese Biscuits - Baker by Nature (21)
    Love this recipe. We have made it multiple times – I now keep goat cheese on hand to add the biscuits into many meals.

    Reply

  7. Rosemary Goat Cheese Biscuits - Baker by Nature (22)Erika McVey says

    Would it be possible to make them smaller? I want to make them for thanksgiving but with so much other food I want a smaller portion size. Not sure how that would effect bake time!

    Reply

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Rosemary Goat Cheese Biscuits - Baker by Nature (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside. We default to our Land O Lakes® Salted Butter when baking biscuits.

How would you ensure the best possible outcome when baking biscuits? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Should you chill biscuit dough before baking? ›

And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.

What makes biscuits taste better? ›

Use good butter and dairy

Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Should you use butter or Crisco in biscuits? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Is it better to make biscuits with milk or buttermilk? ›

The recipe relies on acidity (from the buttermilk) to turn out properly so the biscuits are tender and fluffy. Using plain milk may not yield the same results. But you can sub in half sour cream/half milk for the buttermilk.

How can I get my biscuits to rise higher? ›

Keep the oven hot.

When baking buttery treats like biscuits, the key is to bake them at a temperature where the water in the butter turns quickly to steam. This steam is a big part of how the biscuits achieve their height, as it evaporates up and out.

What are 2 causes of tough biscuits? ›

Tough
  • Gluten in flour overdeveloped. ...
  • Ratio of dry ingredients to fats and liquids too high. ...
  • Used wrong type of flour. ...
  • The wrong kind of measuring cup was used. ...
  • Vegetable oil spread contains less fat and more water than butter or margarine. ...
  • Oven was too hot and product overbaked.

Why are my biscuits dense and not fluffy? ›

If you use too much flour then you will end up with dense biscuits. So you want to be sure to measure your flour correctly. If you are using a dry measuring cup, then first fluff up your flour with a fork. It tends to settle in the container.

What binds biscuits together? ›

Binding Agents: In a Nutshell
  • Cracker crumbs.
  • Eggs.
  • Evaporated milk.
  • Gelatin.
  • Ground flax.
  • Guar gum.
  • Oatmeal.
  • Milk.
May 10, 2024

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