Love having bread with your dinner? These quick, goat cheese rosemary drop biscuits are the solution! These biscuits will trump any store-bought bread and the best part is they’re ready quickly. Start with a basic drop biscuit recipe and add in a hint of goat cheese and rosemary for a buttery, creamy biscuit. Serve with a slab of butter or as is and you have the perfect bread component to any dinner!
I’ve long had a thing for goat cheese.
A few years back, I made an entire dinner where every single dish had goat cheese in it.
Goat cheese and shrimp risotto, spinach salad with goat cheese and goat cheese biscuits. My only regret was not making some kind of crostini with goat cheese… Next time!
The original goat cheese biscuits I made for that meal a few years ago came from a cookbook.
The book is Bread & Wine by Shauna Niequist. If you haven’t read the book, I cannot recommend it more highly.
The biscuits in the book are the kind you cut out with a biscuit cutter. And while I LOVE the original recipe, I also really love drop biscuits.
They’re SO easy to make and the feeling of scooping the bread dough onto the pan is just something nostalgic for me.
So I wanted to make a version of the goat cheese biscuits in drop biscuit form — hence this recipe.
My husband has a thing for rosemary.
It’s most definitely his favorite herb and flavor for everything from chicken to biscuits.
So this goat cheese rosemary drop biscuit is quite possibly the perfect combination of both of our favorite ingredients.
Last year I shared a regular rosemary drop biscuit recipe on my friend The Speckled Palate’s blog and this recipe was a spin-off of those biscuits that we love so much.
But of course, it could only get better with the addition of goat cheese, right? I figured as much.
These biscuits are not like a fluffy buttermilk biscuit, they’re more like the Red Lobster cheddar biscuits, if you’ve ever had those.
Not in taste, but in texture. The outside is crispy, but when you bite into the biscuit, the inside is buttery and soft.
These goat cheese rosemary drop biscuits are perfect year-round, but with the holidays around the corner, they are especially good for those holiday meals that need a bit of bread as a side.
Pop ’em in the oven as your turkey is resting and being carved or make them ahead of time and simply reheat before it’s time to eat.
Whichever way you go about it, these drop biscuits will definitely go fast.
Scroll drown to learn how to make your own biscuits and what supplies you may need!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
- ½ cup goat cheese, crumbled OR softened at room temperature
- ½ cup whole milk
- 2 tablespoons dried rosemary
Preheat oven to 400?F degrees. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Mix together flour, baking powder, sugar, salt, and rosemary.
Pour in melted butter and gently stir. Fold in softened/crumbled goat cheese. Biscuits will be crumbly.
Add the milk and mix until just moistened.
Immediately drop biscuits onto the prepared baking sheet and transfer to the oven.
Bake for 15 minutes until biscuits are golden brown.
Nutrition Information:Yield: 12 Serving Size: 1 biscuit
Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 224mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 4g