Rosemary Goat Cheese Biscuits (Gluten-Free)
These flaky, buttery Rosemary Goat Cheese Biscuits (Gluten-Free) are savory, herby, and just the right amount of fancy. These are your new go-to biscuits, perfect with soup, jam, or straight out of the oven!
Rosemary Goat Cheese Biscuits
I grew up in Poland, where bread is practically our love language. Every Sunday, the smell of something baking would drift through the kitchen – rye loaves, pierogi dough, buttery rolls. But it wasn’t until I started traveling that I realized just how many kinds of “comfort” there are in the world like these Rosemary Goat Cheese Biscuits!
They’re everything I want in a biscuit! Comforting, full of flavor, and just crusty enough to feel homemade. These biscuits are soft, buttery, and filled with chopped fresh rosemary. The goat cheese adds that creamy, tangy bite that makes you go, “Wait. What is that?” in the best way.
These biscuits were practically made to be eaten with soup, slathered with butter, or served warm with something sweet (a swipe of cherry jam, maybe?). Or just… eaten over the sink at 10 p.m. with no witnesses. You do you.
Why Make Rosemary Goat Cheese Biscuits
Because sometimes, you just want something warm and homemade that doesn’t taste like it came out of a cardboard tube. These biscuits hit that sweet spot.
They’re flaky. Buttery. Just the right amount of golden on the outside, and soft and pillowy in the middle. The rosemary adds this herby, slightly piney aroma that makes your kitchen smell like you’re cooking in some cottage in the Alps (or at least pretending to). And then there’s the goat cheese. That tangy, creamy little twist that makes people pause mid-bite and go, “Wait – what is that?”
What I really love, though, is that these biscuits don’t need a whole production. No electric mixers; just a bowl, a grater, and your hands. Honestly, if you can mix and pat, you can make these. And they’re flexible, too. Pair them with soup, salad, roasted veggies, or just swipe a little butter on one and call it a snack. Or a meal. Or dessert.
They’re the kind of thing you make once and then start coming up with reasons to make again.
Ingredients for Rosemary Goat Cheese Biscuits
What to Serve With Rosemary Goat Cheese Biscuits
- Pair up with soups like heirloom tomato or roasted butternut.
- They also pair well with brunch, especially alongside herby scrambled eggs, crispy mushrooms, or even a touch of smoked.
- If you’ve got jam and butter hanging around (fig or cherry are the best), slather it on.
- With peach compote.
- You can also serve it on Thanksgiving, Christmas, and a random Sunday.
- But honestly? The best way might just be warm from the oven, sliced open with your hands, and eaten over the sink before anyone else knows they’re done.
Did you know?
Rosemary Goat Cheese Biscuits (Gluten-Free) marry rustic elegance with serious flavor power. Think of them as the sassy cousin of traditional Southern biscuits—savory, crumbly, herbaceous, and ever-so-slightly tangy thanks to that creamy goat cheese.
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How to Make Rosemary Goat Cheese Biscuits (Gluten-Free)
- Preheat the oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
- In a large bowl combine the flour, baking powder, salt, black pepper, and sugar well with a whisk or fork.
- Using a large cheese grater, shred the very cold butter into the dry ingredients.
- Then use your fingertips to rub or 2 forks to stir the butter into the mix. You want to stop when the mixture is similar to a coarse meal.
- Stir the rosemary into the dry ingredients. Cube the 4oz log of goat cheese and 4 oz of cream cheese. Then use a fork to mix the cheese and 1 ¼ cup of Buttermilk into the dry ingredients until it forms into a sticky ball.
- Turn the dough out onto a generously floured surface and knead about 5 times or about 1 minute (with very floured hands) until the dough has been worked into a ball that wants to stay together.
- Then press the ball dough out with your hands or roll out with a rolling pin to where the dough is 1″ thick, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
- Place the biscuits on the prepared baking pan. Brush the biscuits with a little extra Buttermilk, and then bake them in the preheated oven for 18-20 minutes. The tops should be a light golden brown. Then Enjoy!
Storage
Fresh out of the oven is clearly the best, obviously but if you manage not to eat them all in one sitting (teach me your ways), these biscuits actually store pretty well. Pop them in an airtight container and keep them on the counter for a day or two, or in the fridge for up to three. When you’re ready for round two, avoid the microwave unless you’re into sad, soggy biscuits. A quick warm-up in the oven or toaster oven at low heat brings them right back to life. Crispy edges, fluffy centers, and all that rosemary-goat-cheese goodness like they never left the oven in the first place.
Frequently Asked Questions
Can I make these gluten-free?
Yes, absolutely! You can definitely make these gluten-free. Just swap in your favorite gluten-free flour blend. Make sure to check if your blend includes xanthan gum, as that helps with the texture. If not, you can add a little on your own. The biscuits will still be flaky, buttery, and delicious.
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Can I use dried rosemary instead of fresh?
Fresh is ideal for flavor and texture, but if dried is all you have, reduce the amount and crush it between your fingers to release the oils.
Can I skip the cream cheese?
Sure! Use more goat cheese if you want a bolder tang or leave it out if you’re keeping things lighter. The texture will still be lovely.
Can I freeze them?
Totally. Freeze the cut, unbaked biscuits on a tray, then store in a bag or container. When ready, bake straight from frozen just add a couple extra minutes.
What if I don’t have a biscuit cutter?
Use a drinking glass, a cookie cutter, or just freehand it with a knife for rustic charm. Perfect circles are overrated anyway.
Rosemary goat cheese biscuits bring warmth and simple joy to any table. The blend of fresh herbs and creamy cheese gives these biscuits character, making them a treat you’ll reach for again and again. Mixing up the herbs or cheeses lets you shape each batch to fit your mood or meal, and every little change keeps things interesting.
Let yourself experiment—try a new herb, a tangy twist, or even a bold pairing. Biscuits like these are meant for sharing and creativity. If you’re looking to build your confidence with more savory bakes, explore some of my Delicious Baking Recipes for even more inspiration and handy tips.
I’m glad you joined me in baking these rich, flaky biscuits. If you give them your own personal spin or discover a new favorite pairing, I’d love to hear about it. Happy baking, and thanks for making your kitchen a cozier place, one biscuit at a time.
Healthy Gluten-Free Baking Recipes
White Chocolate Christmas Tart
Gingerbread Chocolate Ganache Tart
Tangy and Sweet Lemon Curd Tart
Cranberry White Chocolate Tart
Rosemary Goat Cheese Biscuits (Gluten-Free)
Ingredients
- 2 cups Gluten-free flour with xanatm gum
- 2 tbsp Baking powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Allulose or granulated sugar or coconut sugar
- 1 tbsp Rosemary finely chopped
- 4 tbsp Butter unsalted, very cold
- 4 oz Honey goat cheese or plain
- 4 oz Cream cheese
- 1 1/4 cup Buttermilk or more if needed
Instructions
- Preheat the 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, salt, black pepper, and sugar well with a whisk or fork.3. Using a large cheese grater, shred the very cold butter into the dry ingredients.4. Then use your fingertips to rub or 2 forks to stir the butter into the mix. You want to stop when the mixture is similar to a coarse meal. 5. Stir the rosemary into the dry ingredients. Cube the 4oz log of goat cheese and 4 oz of cream cheese. Then use a fork to mix the cheese and 1 ¼ cup of Buttermilk into the dry ingredients until it forms into a sticky ball.6. Turn the dough out onto a generously floured surface and knead about 5 times or about 1 minute (with very floured hands) until the dough has been worked into a ball that wants to stay together.7. Then press the ball dough out with your hands or roll out with a rolling pin to where the dough is 1" thick, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. 8. Place the biscuits on the prepared baking pan. Brush the biscuits with a little extra Buttermilk and then bake the biscuits in the preheated oven for 18-20 minutes. The tops should be a light golden brown. Then Enjoy!
Nutrition
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