Goat cheese and sun-dried tomatoes might as well be married … they are so good together! And they are delicious in these savory, buttery biscuits, full of flaky layers and loaded with sun-dried tomatoes. The goat cheese adds to the rich flavor and makes for an especially tender crumb. Serve with eggs or as dinner rolls! You will love them:) 🍅🐐🍅
We are huge fans of both sun-dried tomatoes and goat cheese, and we love biscuits, so it came to pass that we made biscuits with both of these ingredients! It’s such a fun idea and so delicious. And besides, we love biscuits any time of the day, and these are especially good with eggs in the morning or with a salad for lunch or as a dinner roll in the evening! Try spreading a little Boursin cheese on top and you will know what we mean!
To add the goat cheese, you just cut it into the dries along with the chilled butter. Make sure that both the butter and the goat cheese are firm and cold before you add them to the mixture. Use a pastry cutter or your cold fingertips to cut the cheese and butter into the dries.
The best way we’ve discovered to make your biscuits flaky with lots of buttery layers is to fold the dough in half after you press it out onto your cutting board. If you do this about three times, you will find plenty of layers in your biscuits! You can also cut the dough in half and stack it before you roll it out again for the second or third time. This gives plenty of great air space and creates the layering effect.
The key to nice flaky biscuits is to chill them once you’ve cut them for about 20 minutes before baking them. The colder the butter when you bake them, the better the chance that the butter will melt more slowly and the biscuits will rise higher, while maintaining their shape. If the butter is too soft, the biscuits will spread out quickly and become flat and more misshaped. They will still taste great, but will look a little funny!
One last little note is that we always use aluminum-free baking powder. Have you ever made baked goods that end up tasting metallic? That can be due to too much baking soda or baking powder with aluminum. We have switched to Rumford aluminum-free baking powder and use it for anything that calls for baking powder. We have been so happy with the results of using this product!
So, now you are ready to go … chill your butter and cheese, use a light touch when handling the dough and make lots of layers with your dough! Let us know how it goes by leaving a comment at the bottom of the recipe!
Sun-dried Tomato & Goat Cheese Biscuits
- One 2 or 3-inch biscuit cutter
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder (aluminum-free)
- 1 tsp. salt
- 1 tbsp. granulated sugar
- 1/2 cup chilled butter, cut into small cubes 1 stick or 4 oz.
- 1/3 cup crumbled goat cheese
- 1/2 cup sundried tomatoes, chopped
- 2/3 cups milk
- Line a baking sheet with parchment paper and set aside.
- Place flour, baking powder, salt and sugar in a large mixing bowl.
- Using a pastry cutter, or your cold fingertips, cut butter and goat cheese into the dries until the butter and cheese are about the size of tiny peas.
- Stir in sun-dried tomatoes.
- Stir in milk with a fork or wooden spoon and mix until all dries and milk are incorporated into a dough.
- Roll dough out onto a floured cloth or cutting board to about 1-inch thick.
- Fold dough in half and roll out again. Repeat process one more time.
- On the last fold and roll, cut the biscuits and place onto the prepared baking sheet. Refrigerate for at least 15 minutes.
- While the dough is chilling, preheat the oven to 400° F.
- Remove chilled biscuits from the refrigerator and bake for approximately 14-16 minutes, or until the tops are golden-brown.
- Serve with a spread of labneh, goat cheese, Boursin cheese, eggs, or just plain!
- These biscuits freeze very well for several weeks, too. Just thaw for about 10 minutes before reheating to serve.