Breads & Biscuits

Rosemary Goat Cheese Biscuits

August 11, 2015

The first year of my blog I posted one of my favorite baked goods to date – these amazing Goat Cheese Biscuits ((the recipe is from famous chef Art Smith)).  I still bake them often and  every time I make them I fall in love all over again.  They are these amazingly light and fluffy biscuits filled with goat cheese and buttermilk.  They are simple and quick and come together in minutes.  Bonus — These are “drop” biscuits, so you just stir the ingredients together and drop them in a muffin tin.  No rolling, kneading, cutting.  Yes. Yes. Yes.

The last time I made these I felt like they needed an extra punch of something.  One of my good friends Kristin — from Life & Food Blog — suggested some type of herb.  I immediately thought of Rosemary.  I have bunches and bunches of Rosemary in my backyard so I took it right away and threw a huge bunch into the biscuit dough.  One little bite and I knew I made the right decision.  The Rosemary truly packed the perfect punch.  It wasn’t too overwhelming but added a great depth of flavor that went perfectly with the goat cheese.

These truly are my favorite biscuits to bake e.v.e.r.  Not just favorite biscuits, but favorite savory baked good.  Once you make them you’ll be hooked. Trust me. #makethesenow

Rosemary Goat Cheese Biscuits
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 9
The most delicious, light and fluffy Rosemary Goat Cheese Biscuits.
  • 2 cups All Purpose Flour
  • 1 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 4 tablespoon Unsalted Butter, Cold, Cut into Cubes
  • 5 tablespoon Goat Cheese, Crumbled
  • 2 tablespoons Fresh Rosemary, Chopped Finely
  • 1 cup Buttermilk
  • 3 tablespoons Unsalted Butter, Melted, For brushing
  • Grated Parmesan Cheese, For Topping
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Add the butter and the goat cheese to the flour mixture. Stir in the fresh rosemary.
  3. Make a well in the center and pour in the buttermilk. Stir to combine. The mixture should be lightly wet.
  4. With cooking spray or butter, liberally grease the cups of the cupcake pan.
  5. Scoop the batter into the cups, and brush the tops with the melted butter.
  6. Bake in the oven for 10-12 minutes until the tops are lightly golden brown. Remove them from the oven and immedaitly top with grated parmesan cheese.
  7. Cool in the pan until warm or room temperature. Serve and Enjoy!
  8. These are best enjoyed warm, but can be kept at room temperature in a sealed container for about 5 days. You can reheat them in the microwave before enjoying as well.

Recipe from my Goat Cheese Biscuits (originally adapted from Art Smith’s recipe).

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  • Melissa August 12, 2015 at 6:38 am

    Yum! Yum! Yum! Adding the rosemary made these biscuits even better and I already loved them without the rosemary! Such a delish biscuit!

  • Raksha Jain September 3, 2015 at 2:52 am