These tangy goat cheese and chive biscuits are a perfect side dish or snack!
Last year we moved into our first house. It was wonderful, scary and exhausting all at the same time. After living in apartments for years, I found myself so excited about finally having an outdoor deck. This meant many things to me; natural light photography, being able to grill and for the first time ever, the ability to grow herbs and vegetables.
In my rush to buy every herb imaginable, I accidentally purchased 2 chive plants. No biggie, worst mistakes have happened. I ended up wasting quite a bit of them because, as I now know, chives grow like weeds.
Those chives you see? They’re not from last year. I took that photo today. Almost all of my herbs have come back on their own. Pretty cool! I didn’t even know that was possible. Clearly I still have a lot to learn about gardening. So far the chives, thyme, rosemary, oregano, sage, kale and strawberries have returned (though no actual strawberries yet).
That flower on the left is a strawberry flower! I think it’s waiting for a bee. On the right you see thyme and oregano. Parsley used to live between the two but the oregano overtook it. I guess oregano is kind of like a weed as well. A tasty, tasty weed.
Long story short (too late?), I have a ton of chives and oregano. I’ve made some tangy goat cheese and chive biscuits for you. What should I make next? The more suggestions, the better.
Goat Cheese and Chive Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 4 ounces unsalted butter, cold and cut into small cubes
- 3/4 cup plain greek yogurt
- 1/4 cup goat cheese
- 2 tablespoons chives, chopped finely
- Preheat the oven to 425 degrees F and place the oven rack in the middle position. Cover a baking sheet with parchment paper.
- Add the flour, baking powder, sugar and salt to a food processor and pulse a few times to combine. Distribute the cold butter evenly and pulse several more times to incorporate the butter. It should look like very coarse corn meal (a few larger pieces are ok).
- Add the yogurt, goat cheese and chives and process until the dough is just combined. The less the dough is worked, the more delicate the biscuits will be.
- Turn the dough out onto a lightly floured workspace and form a large ball. Roll out the dough so it's approximately 1 1/2 inches thick and use a cookie cutter to form biscuits. Re-roll the dough as needed until all of the biscuits are formed.
- Bake for 10-12 minutes until lightly browned on top. Serve warm.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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I’ve been at my home for 5 years and I still find volunteer herbs super exciting. The biscuits look delicious.
Jenny @ BAKE says
This biscuits look perfect and your photography is beautiful!
Whisks & Chopsticks says
I bet chive and goat cheese made biscuits tasted really good. I love herbs garden. So functional. Sage will eventually blooms purple flowers. My is blooming with purples right now. My local nursery told me to add 1/3 Azalea, Camellia, Gardenia Planting Mix and 1/2 soil to my berries. I did that last month and my berries love it. Plants grew bigger. You may want to try that. :)
One thing I love about my house, too, is the ability to grow my herbs! And the are going crazy right now. Something so simple and satisfying as being able to clip fresh herbs and take them into the kitchen. The recipe looks great. I am going to make it but adapt for baking gluten-free. I can’t resist goat cheese!
Hi, these biscuits look great! But I was just wondering, for the goat cheese do you mean soft goat cheese? Or shredded hard cheese?
Jennifer Farley says
I used soft goat cheese :)
Beautiful photos, these sound amazing!
Nicole de B. says
I was looking for a bread to serve with tonight’s spicy chicken. I think these will fill the bill nicely! The creamy goat cheese and oniony chives will fit nicely with the spice. And I have everything in the fridge to make them! That makes it even more perfect!
Susan Rebillot says
Nice garden, Jennifer! I just happen to have fresh chives in my little herb garden, too, and goat cheese and yogurt in the fridge! So, I am going to try these this morning! I have a similar recipe, but it contains buttermilk rather than yogurt. Would be yummy with eggs for breakfast! Thank you!