Rosemary Goat Cheese Biscuit

8 Biscuits
About this Recipe
These Rosemary Goat Cheese Biscuits are soft, flaky, and exploding with flavor. Made with fresh rosemary and soft goat cheese, their unlike any other biscuit you’ll ever make! Perfect biscuits for breakfast or brunch! Recipe by: Baker By Nature


  • 2 Cups All-Purpose Flour

  • 1 Tablespoon + 1 Teaspoon Baking Powder

  • 2 Tablespoons Granulated Sugar

  • 3/4 Teaspoon Salt (Kosher or Table Salt)

  • 1/2 Teaspoon Freshly Ground Black Pepper

  • 3 Tablespoons Unsalted Butter, Very Cold

  • 1/4 Cup Fresh Rosemary, Chopped

  • (1) 6 ounce Crosswind Chevre ( we love it with the creamy garlic!)

  • 1 Cup + 4 Tablespoons Heavy Cream; Divided


  1. Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.

  2. In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use your fingertips to rub the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, then add in the goat cheese and 1 cup + 3 Tablespoons of the cream; stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.

  3. Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat at once! These are really good with butter and strawberry jam!