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Cheese Biscuits with Fresh Rosemary and Goat Cheese Recipe

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★★★★★

4.4 from 74 reviews

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.

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://nayabaker.com/cheese-biscuits-with-fresh-rosemary-and-goat-cheese-recipe/