Rosemary Goat Cheese Biscuits


If you want a flaky, semi-healthy biscuit with a giant bite of pizazz, then these Rosemary Goat Cheese Biscuits are for you. They melt in your mouth and are perfect with any soup, chili, breakfast, sandwich or just by itself. Do you really need an excuse to eat a delicious, buttery biscuit?? I think not.

These biscuits freeze perfectly if you don’t want to be tempted into eating the whole batch. Freeze in a gallon size freezer bag and take out as needed. 15 seconds in the microwave and a zap in the toaster brings out the flavor of the rosemary! YUM

2 c. flour
4 tsp. baking powder
2 T. sugar
½ tsp. pepper
3 T. unsalted butter
4-6 fresh rosemary sprigs, chopped (or more)
4 oz. goat cheese (I use Aldi plain brand – it has very low sodium content)
¾ c. 0% greek yogurt, plain
2-3 T. half and half, as needed (save any remaining to brush on top of biscuits)

Preheat oven to 400 degrees. Stir all dry ingredients together, including rosemary

Cut in butter, with either a pastry cutter or fork
Stir in goat cheese and greek yogurt and add half and half as necessary to get a dough mixture. Pat out until 1 inch thick. Cut out biscuits – I used a small juice cup.

Brush with remaining half and half and bake for 15 minutes.

Serve warm – and loaded with butter, unsalted of course.


Nutrition Info
Cals 150
Fat 6.2 g
Chol 20.2 g
Sodium 53.4 g
Potassium 3.9 g
Carbs 18.6 g
Sugar 3.1 g
Protein 5.1 g

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