Cheese Biscuits with Fresh Rosemary and Goat Cheese Recipe
Introduction
These cheese biscuits are a delightful combination of flaky, tender dough with the savory richness of goat cheese and fresh rosemary. Perfectly golden and buttery, they make an excellent companion for breakfast or a savory snack any time of day.
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
- Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set it aside.
- Step 2: In a large bowl, whisk together the flour, baking powder, sugar, salt, and black pepper until well combined.
- Step 3: Using a large cheese grater, shred the very cold butter into the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse meal.
- Step 4: Stir in the chopped rosemary, then add the crumbled goat cheese.
- Step 5: Pour in 1 cup and 3 tablespoons of the heavy cream. Stir with a fork just until a sticky, messy ball of dough forms.
- Step 6: Turn the dough out onto a generously floured surface. With very floured hands, knead the dough about 6 to 7 times until it comes together into a smooth ball.
- Step 7: 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 to cut out additional biscuits.
- Step 8: Place the biscuits on the prepared baking sheet. Brush the tops with the remaining heavy cream.
- Step 9: Bake for 18-20 minutes, or until the biscuits turn golden brown.
- Step 10: Serve immediately, ideally with butter and strawberry jam for a delicious contrast.
Tips & Variations
- For an extra herbaceous flavor, add a teaspoon of fresh thyme or chives alongside the rosemary.
- Use cold butter straight from the refrigerator and handle the dough gently to keep the biscuits flaky.
- If you prefer, substitute goat cheese with sharp cheddar for a different but equally tasty result.
Storage
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. To refresh, warm them in an oven at 350°F (175°C) for about 5 minutes. For longer storage, freeze the baked biscuits for up to 1 month and reheat directly from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for a few minutes before shaping and baking.
What if I don’t have fresh rosemary?
Dried rosemary can be used instead, but use only about one-third the amount since it is more concentrated in flavor.
PrintCheese Biscuits with Fresh Rosemary and Goat Cheese Recipe
These cheese biscuits are flaky, flavorful, and packed with fresh goat cheese and rosemary, making them a perfect savory treat for breakfast or a delicious side to any meal. With a crisp golden exterior and tender crumb, they’re easy to make and sure to please a crowd.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast, Snack, Side
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 and Add-ins
- 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 and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside for baking the biscuits later.
- Combine Dry Ingredients and Incorporate Butter: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and freshly ground black pepper until evenly mixed. Using a large cheese grater, shred the very cold unsalted butter directly into the dry ingredients. Then, use your fingertips to rub the butter into the flour mixture until it resembles a coarse meal with some pea-sized bits of butter remaining.
- Add Rosemary, Cheese, and Cream: Stir in the chopped fresh rosemary, followed by the crumbled goat cheese. Pour in 1 cup plus 3 tablespoons of heavy cream and mix gently with a fork just until a sticky, messy ball of dough forms.
- Knead and Shape the Dough: Turn the dough out onto a generously floured surface. With well-floured hands, knead the dough about 6 to 7 times just until it comes together into a ball. Pat the dough into a 1-inch thick round shape.
- Cut Out Biscuits: Use a biscuit cutter to cut out as many biscuits as possible from the dough round. Gather the scraps, re-roll gently, and continue cutting more biscuit rounds.
- Brush with Cream and Bake: Place the biscuit rounds onto the prepared baking sheet. Brush the tops of each biscuit with the remaining 1 tablespoon of heavy cream to help achieve a golden-brown finish. Bake in the preheated oven for 18 to 20 minutes, or until the biscuits are puffed and golden brown and a toothpick inserted into the center comes out clean.
- Serve: Remove from the oven and serve warm, ideally with butter and strawberry jam for a delightful complementary flavor.
Notes
- Use very cold butter for the best flaky texture.
- Do not over-knead the dough to keep biscuits tender.
- Fresh rosemary can be substituted with thyme if preferred.
- For a dairy-free version, substitute goat cheese and heavy cream with suitable non-dairy alternatives.
- Serve biscuits fresh for best taste and texture as they lose softness once cooled.
Keywords: cheese biscuits, goat cheese biscuits, rosemary biscuits, savory biscuits, easy biscuit recipe, breakfast biscuits, homemade biscuits
