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Rosemary and Goat Cheese Biscuits

Rosemary and Goat Cheese Biscuits are light and tender, with a warm, woodsy flavor from the rosemary and black pepper and a hint of tanginess from the goat cheese.
5 from 2 votes
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Breakfast, Dinner, Lunch, sandwich
Cuisine American
Servings 6 people


  • 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!
Keyword Biscuits, Goat Cheese Biscuits, Homemade Biscuits, Rosemary and Goat Cheese Biscuits