You would think having one solid, reliable and delicious biscuit recipe would be enough for most people, I guess it probably is. However, I am NOT most people! I am always on the hunt for another biscuit. They can be very different from my “regular” biscuit, I am very open to that, they just need to be really good. So this may mean, flatter, fluffier flakier, lighter or unique in some other way. Maybe, it is the add-ins that make it stand out. I am so happy to share these Rosemary and Goat Cheese Biscuits , they are truly phenomenal!
If you are looking for a biscuit to go with dinner, these Rosemary and Goat Cheese Biscuits are the answer! Any and every night of the week.
I have had a long love affair with the herb, Rosemary. I love everything about it. This is one of my favorite plants to grow, mostly because no matter how I mess up, I can’t seem to kill it. Rosemary is also a gorgeous addition to any herb garden. It’s one you can pick and cook with or just trim into a beautiful bush. It smells wonderful and adds a delicious flavor to the foods you are cooking. It is hard to describe its actual flavor though, it is sort of earthy, woodsy and maybe even a little peppery. If you haven’t tried it before, here is your chance to give it a whirl.
The other unique ingredient in these biscuits, is the goat cheese and no, it does not taste like a goat! Goat cheese is also known as Chevre, which is the French word for goat. It comes in a few different varieties. There is a spreadable version as well as many others, from creamy to crumbly in textures. Some goat cheese has fruit, nuts or flavors added to it, which is also delicious. However, in this recipe for Rosemary and Goat Cheese Biscuits I am using a softer version that is still able to crumble. It does not have any additional flavors added. I pick this up at Costco in a two-pack and keep the extra in the freezer until I need it.
Rosemary and Goat Cheese Biscuits are easy enough to make for a quick breakfast or dinner, but are delicious enough to serve at a fancy party. They smell and taste FANTASTIC!
This couldn’t be much easier, so, let’s get started! In a large bowl, mix together the flour, sugar, salt, baking powder and black pepper. You will want to make sure you are mixing these ingredients well, so they are evenly dispersed in the flour mixture, before adding wet ingredients. Keep your butter in the refrigerator until you are ready to cut it. Sometimes, I even cut my butter into small cubes ahead of time and then put it back into the refrigerator to firm up again until I need it. It is the cold butter melting as it bakes that will create steam and this steam will in turn create flakey layers in the biscuit.
Now, cut the cold butter cubes into the dry ingredients, using a pastry cutter. If you have never used a pastry cutter before, its makes this job quick! Gripping the pastry cutter by the handle, I cut the pieces of butter by pushing down on the pastry cutter and into the butter. Then, lifting the cutter and slightly turning it, I then again, push it down through the butter. The butter will begin to pick up a little of the flour as I go. By doing this repeatedly, I am able to create butter pieces any size I want. For these Rosemary and Goat Cheese Biscuits, I want the pieces of butter to be the size of small peas. You are now done, “cutting in the butter.” Well done!
Now, I crumble the goat cheese into a small bowl, sprinkle the rosemary over the top of it and then add it to the bowl. Next, I add the cream and stir this with a fork so as not to totally incorporate the cheese. It will be in its own little globs, so to speak. You will have created a shaggy, kind of sticky ball. Carefully dump this onto a counter you have floured really well and gently knead the dough for a minute. You are just turning it and pressing it down slightly so it creates a ball of dough that wants to stay together. Seriously though, this takes less than 60 seconds.
Gently press the ball of dough out with your hand, or rolling pin, until it is about 1-inch thick. Here you can use a biscuit cutter or a knife to cut biscuits into the size and shape you want. Place these biscuits onto a baking sheet covered with a piece of parchment. I like to brush the top of my biscuits with a little cream and then pop them into a preheated oven for about approximately 18 minutes. They will be slightly golden brown on top when done.
Rosemary and Goat Cheese Biscuits
- 2 cups Flour
- 4 tsp baking powder
- 2 Tbsp granulated sugar
- 3/4 tsp salt
- 2 Tbsp ground, rosemary * or 1/4 cup fresh rosemary, chopped fine
- 1 tsp ground, black pepper
- 3 Tbsp cold, cubed, butter
- 1-1/4 cup heavy cream *set aside a few extra tablespoons to brush the tops before going into the oven
- 1 6-ounce log crumbled, goat cheese
- Preheat oven to 400 degrees. Place a piece of parchment onto a baking sheet.
- In a large bowl, add all the dry ingredients except the rosemary. Stir this together to make sure you have an even distribution of ingredients in the bowl.
- Drop the cold butter cubes into the dry ingredients and using a pastry cutter, cut the butter in, until it looks like small peas.
- Cube the goat cheese and sprinkle the rosemary over the top and then drop it into the bowl of dry ingredients. Then add in your heavy cream and with a fork mix this together.
- Turn this shaggy, sticky ball of dough out onto a well floured counter and knead it for 1 minute, or just enough that the ball of dough, wants to stay together. Should not take longer than 1 minute.
- Gently press the ball of dough out with your hand, or rolling pin, until it is about 1-inch thick. Here you can use a biscuit cutter or a knife to cut biscuits into the size and shape you want. Then place them onto the prepared baking sheet.
- Brush the biscuits with a little cream and place into the preheated oven for approximately 18 minutes. The tops should be a light golden brown. Enjoy!
Rosemary and Goat Cheese Biscuits have quickly moved to the top of my “favorite biscuit” list. They are excellent served as a side for any dinner or brunch, but they make an amazing breakfast sandwich. I like to warm them up, cut them in half, add a cooked sausage patty, a slice of cheese and a fried or poached egg on top of that. This is my perfect breakfast. Sometimes, for a midday snack, I cut these in half and add melted butter and homemade jam to go with my afternoon tea or coffee. Today, I have my eye set on some thinly sliced ham and smoked provolone that I am going to make into a quick sandwich for my lunch on the go. However you make them, make them your own and you will make them often! Enjoy friends!
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3 thoughts on “Rosemary and Goat Cheese Biscuits”
I like me a pepper’y’ breakfast sandwich.
Mmmmm! I’m gonna try making this with GF flour…
Definitely!! The flavor is amazing and I think the GF flour would work really well!