Rosemary Goat Cheese Biscuits

As soon as you pull these goat cheese biscuits with rosemary out of the oven, you’ll know something special’s about to happen. The dough bakes up melt-in-your-mouth buttery, and you’ll get pops of creamy goat cheese in each bite. These make mornings or soup nights so much better. I did these first for Sunday brunch—now folks keep asking when I’ll make another batch.

I can still picture my kitchen filled with that woodsy rosemary smell from my first batch. Everyone who tries these gets hooked, and they’re perfect for impressing people at the table.

Dreamy Ingredients

• Heavy cream: gives the dough its moist and pillowy feel High fat cream means it’ll taste extra rich
• Fresh goat cheese: tiny pockets melt in and add a tangy creaminess Grab a high quality log for this
• Fresh rosemary: bright herby flavor at its best Snip before you use for that super fresh hit
• Unsalted butter: makes them super flaky Always go with well-chilled chunks or slices
• Freshly ground black pepper: a bit of peppery warmth Crack it fresh for even more depth
• Salt: wakes up all the flavors I like kosher salt for its minerals
• Granulated sugar: just a tiny glow of sweetness Organic is great if you have it
• Baking powder: all the puffiness you want in a biscuit High quality means higher biscuits
• All purpose flour: keeps biscuits sturdy yet tender Try to grab unbleached for best taste

Super Simple Steps

Warm Up and Prep:

Kick off by heating your oven to four hundred Degrees Fahrenheit Lay down parchment on your baking sheet—makes for zero sticking

Mix Everything Dry:

Grab a big bowl and toss in your flour, baking powder, pepper, sugar, and salt Whisk so every bit is evenly mixed and flavored

Butter Time:

Use a box grater to shred super cold butter over everything Rub the bits in gently using your fingertips so it clumps like crumbly sand Keep the butter chilled as you go

Add Goat Cheese and Cream:

Drop in chopped rosemary, mixing well Sprinkle goat cheese crumbles on top and pour almost all the heavy cream in Use a fork to mix only until it just comes together (don’t fuss too much or it won’t stay fluffy)

Mold It:

Flour a countertop well Tip your dough out and fold it over with hands covered in flour Maybe about six gentle kneads Shape it into a flat round, about an inch thick

Cut Shapes:

Grab a biscuit cutter and press straight down to slice out your biscuits Push scraps together lightly for extra rounds This way they bake evenly and look great

Brush and Bake:

Lay your rounds on the lined tray Dab some heavy cream on top of each one for shine Pop them in for eighteen to twenty minutes till super golden and pretty

Dive In While Hot:

Serve right away while they’re still warm Slather butter or jam over each biscuit They’re definitely best fresh from the oven

Pin it

Goat cheese is my kitchen MVP—it melts into dreamy pockets every time. Folks are surprised at how good these come out. My kids actually finished a whole batch themselves in under an hour once!

Storage Know-How

Tuck any leftovers in an airtight container and let them sit out up to two days. For that fresh-baked vibe, pop them into a warm oven for about five minutes. If you’d rather freeze, stick unbaked biscuits on a tray, freeze till firm, then bag them. Bake straight from the freezer, adding a few extra minutes on the timer.

Swaps and Tweaks

No rosemary in sight? Chives or thyme work just fine. Not into the tang of goat cheese? Cream cheese is a gentler option. Always stick to real butter though—nothing else gets you the same taste or texture.

Pin it

Ways to Eat

Pair them up with scrambled eggs or quiche for breakfast magic. They’re awesome split and stuffed with ham too, or as a base for a savory take on shortcake (yep, try strawberries). My crew loves them dunked in soup—anything from chicken to tomato goes great.

Fun Background

Biscuit baking runs deep in the South. These switch things up a bit with bold goat cheese and fresh rosemary. The goat cheese adds a European twist, but you’re still sinking your teeth into good old American-style comfort food every bite.

Frequently Asked Questions

→ What helps biscuits turn out light and flaky?

Make sure your butter is cold. Mix the dough just a bit, not too much, so you get those nice flaky layers.

→ Can I use other cheese instead of goat cheese?

Absolutely! Try swapping in cream cheese or even feta. Stick to the same amount for a good balance.

→ What should I serve with these rolls?

They’re great with butter or jam. Or serve them as a side with your soup or favorite roasted dish.

→ How do I keep leftover biscuits fresh?

Tuck them in a container at room temp for up to 2 days, or freeze for up to a month if you want to save them longer.

→ Can I swap fresh rosemary for dried?

Yep, just use less—only a third of what you’d use fresh since dried really packs a punch.