Rosemary Goat Cheese Biscuits

The moment you open the oven door to these rosemary goat cheese biscuits, you know you are in for a treat. The buttery dough is studded with soft goat cheese and fragrant rosemary, making these biscuits perfect for breakfast spreads or alongside a cozy soup. I first made them for a weekend brunch and now they are a regular request from family and friends.

I still remember the first batch filling my kitchen with that amazing rosemary scent. These biscuits are seriously comforting and always impress guests.

Ingredients

• All purpose flour: gives the biscuits structure and ensures a tender crumb Look for unbleached flour for the best flavor
• Baking powder: helps the biscuits rise High quality baking powder means fluffier biscuits
• Granulated sugar: adds a subtle touch of sweetness Organic sugar works very well here
• Salt: brings out all of the savory notes I prefer kosher salt for a nice mineral bite
• Freshly ground black pepper: adds depth and slight heat Use freshly cracked if you can for more flavor
• Unsalted butter: delivers rich flakiness The colder the butter the better so cut it and chill it in advance
• Fresh rosemary: brings fresh herbal aroma and depth Snip the rosemary right before mixing for maximum freshness
• Fresh goat cheese: gives a creamy tang Crumbles melt into pockets so use a good quality log
• Heavy cream: gives moisture for a soft texture The high fat content is key for richness

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to four hundred degrees Fahrenheit Line a large baking sheet with parchment paper to keep biscuits from sticking and to help with easy cleanup

Mix the Dry Ingredients:

In a large bowl whisk together the flour baking powder sugar salt and black pepper This step evenly blends your leavening and seasoning throughout the flour

Incorporate the Butter:

Using a cheese grater shred very cold butter directly into the dry mix Use fingertips to gently rub the butter in until the texture looks like coarse meal Chilling the butter keeps the biscuits flaky

Add Flavor and Dairy:

Stir in chopped rosemary making sure it is well distributed Add crumbled goat cheese and most of the heavy cream nine out of ten times I use just enough cream to bring the dough together Use a fork to mix until just combined and sticky Do not overmix

Shape the Dough:

Turn dough onto a floured surface Use heavily floured hands to gently knead the dough about six times Form it into a ball then gently pat it into a round about one inch thick

Cut and Re roll:

Using a biscuit cutter press straight down to cut out rounds Take any scraps and press together gently then repeat This helps all the biscuits bake evenly

Bake and Brush:

Arrange biscuits on your parchment lined sheet Brush each with a little of the reserved heavy cream This extra step gives biscuits golden tops Bake for eighteen to twenty minutes or until deep golden brown

Serve Warm:

Enjoy the biscuits hot from the oven Spread with plenty of butter or your favorite jam They are best eaten the day they are baked

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Goat cheese is always a special ingredient in my kitchen it melts into creamy layers I love how it surprises people every time I serve these biscuits My kids once ate an entire batch in under an hour

Storage Tips

Store leftover biscuits in an airtight container at room temperature for up to two days If you want them to taste fresh again just pop in a warm oven for about five minutes For longer storage freeze unbaked dough rounds on a tray then transfer to a bag and bake from frozen adding a few minutes to the baking time

Ingredient Substitutions

You can swap in different soft herbs like thyme or chives if you are out of rosemary If goat cheese is too tangy for your taste cream cheese can work as a milder option Always use real butter instead of margarine for the best result

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Serving Suggestions

These rosemary goat cheese biscuits are a natural with scrambled eggs or quiche They are equally good split and filled with ham or even as the base for a savory strawberry shortcake My family loves them with soup especially chicken or tomato

Cultural and Historical Context

Biscuits have deep roots in Southern baking traditions These versions put a modern twist with fresh goat cheese and rosemary Goat cheese adds a European flair while the biscuit method remains true to classic American comfort food

Frequently Asked Questions

→ How can I ensure my biscuits are flaky?

Use very cold butter and handle the dough minimally to create layers that bake up light and flaky.

→ Can I substitute another cheese for goat cheese?

Yes, try feta or cream cheese for a different flavor and texture profile, keeping the same measurements.

→ What pairs well with these biscuits?

These biscuits are delicious with butter, jam, or as a savory side to roasted meats and creamy soups.

→ How do I store leftover biscuits?

Keep them in an airtight container at room temperature for up to two days, or freeze for up to one month.

→ Can I use dried rosemary instead of fresh?

Yes, but use less—about one third the amount—as dried herbs are more concentrated in flavor.