Rosemary Goat Biscuits

Crack open the oven and get ready for a flavor boost from these rosemary goat cheese biscuits. They're rich with buttery goodness, tangy bits of goat cheese, and bursts of rosemary. Whether it's a lazy weekend breakfast or next to a comforting soup, they're a crowd-pleaser. I whipped them up for brunch one weekend and now my friends won't stop asking for them.

I'll never forget that first pan coming out of the oven with the smell of rosemary everywhere. They're so cozy and always a hit with visitors.

Delicious Ingredients

• Heavy cream: makes the dough moist and rich Use high fat for dreamier bites
• Fresh goat cheese: adds tang and creamy pockets Pick a good brand for the best melt
• Fresh rosemary: gives a fresh pop and depth Trim it just before mixing for punchy flavor
• Unsalted butter: makes things flaky and rich Keep your butter cold cut and ready
• Freshly ground black pepper: wakes up the flavors and brings a little heat Crack it fresh if you can
• Salt: highlights all the savory stuff Kosher salt is my favorite for its bite
• Granulated sugar: tosses in a whisper of sweetness Organic works well
• Baking powder: gets them to rise and stay fluffy Grab a good one for best lift
• All purpose flour: makes up the biscuit's base and crumb Go for unbleached for more flavor

Simple Steps

Serve Hot:

Best right out of the oven Slather on butter or jam if you've got it They're tastiest the day you bake 'em

Bake and Top:

Put biscuits on the lined sheet and brush with leftover cream for shine. Bake til dark golden brown—eighteen to twenty minutes usually does it

Cut and Shape Again:

Grab a biscuit cutter and press straight down. Gently squish scraps together to cut a few more. That way, all your biscuits bake evenly

Shape It:

Plop the dough on a floured counter With well-floured hands, lightly knead it six times then ball it up and pat into a one-inch-thick round

Add Cream, Cheese, Herbs:

Mingle chopped rosemary in so it's even. Toss in crumbly goat cheese and most of the cream. I only pour in just enough to make the dough stick—fork it together but don't overmix

Grate Butter:

Shred cold butter into the dry mix using a cheese grater. Quickly rub it in with fingertips until it's chunky and coarse. Keeping butter chilly gives you those great flaky layers

Dry Ingredients First:

In a big bowl, whisk flour, baking powder, sugar, salt, and black pepper til they're blended evenly

Get Set Up:

Fire your oven up to four hundred degrees Fahrenheit. Line a baking pan with parchment—that way, nothing sticks and cleanup's easy

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Goat cheese is my secret weapon. It melts into creamy bubbles and always gets people talking. Last time my kids took down a whole pan in minutes

Storing Tips

Keep extra biscuits sealed up at room temp for up to two days. To warm 'em up, just toss in a hot oven for five minutes. For long keeps, freeze unbaked ones on a tray, then bag and bake straight from the freezer—just add a couple more minutes

Swaps and Options

Run out of rosemary? Try tossing in chopped chives or thyme. Don’t love goat cheese? Cream cheese mellows things out. Always reach for real butter—not margarine—for best flavor

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How to Serve

Pair these biscuits with scrambled eggs or next to a good quiche. They're amazing split with ham or made into a shortcake with strawberries and a savory twist. My crew loves dunking them in soup—especially tomato or chicken

Fun Facts and History

Biscuits have a real history in the South. This take shakes things up with goat cheese and rosemary for a bit of European flair, but the baking style keeps it old-school American comfy

Frequently Asked Questions

→ What should I do for biscuits that are extra flaky?

Super cold butter and barely working the dough is key. That way, you get all those awesome flaky layers when it bakes up.

→ Is it okay to swap in a different cheese?

Yep! Feta or even some cream cheese can totally change things up. Stick to the same amount for best results.

→ What kinds of things go with these biscuits?

They taste awesome with butter or jam. Or set them next to creamy soups or roasted meats for a nice side.

→ What's the best way to save extras?

Pop them in an airtight tub for two days on the counter, or stash them in the freezer for a month if you need to keep them longer.

→ Can I toss in dried rosemary instead of fresh?

You sure can. Just use about a third as much because the dried stuff is way stronger.