Goat Cheese and Chive Biscuits

These tangy goat cheese and chive biscuits are a perfect side dish or snack!

Goat Cheese and Chive Biscuits ~ Savory Simple ~ www.savorysimple.net

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. 

Goat Cheese and Chive Biscuits ~ Savory Simple ~ www.savorysimple.net

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.

Goat Cheese and Chive Biscuits ~ Savory Simple ~ www.savorysimple.net

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.

Print Pin Recipe

Goat Cheese and Chive Biscuits

These tangy goat cheese and chive biscuits are a perfect side dish or snack!
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 biscuits
Calories 165
Author Jennifer Farley


  • 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.


Calories: 165kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 121mg | Potassium: 140mg | Vitamin A: 5.7% | Calcium: 6.9% | Iron: 6.3%

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For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • Chives are good for seasoning pork! When I have loads of herbs, I cut some of them, put all in a bread bag and leave them to dry, so I can have herbs all year long for seasoning my dishes.

  • I’m still in the apartment stage and get very antsy this time of year to be able to have a deck, garden, etc.! I do have a small herb garden outside and my chives have been growing like crazy already this spring. These biscuits look delicious and are a great way to use some of them up!

  • Ahh! I love your little garden. I might grow some stuff in pots this year but I think my landlord would be unhappy if I dug up some areas in the actual ground LOL. You’ve got me all excited to settle down someday =)

    • We have a large deck. I was originally really hoping for a backyard where I could put stuff in the ground but we’re in a townhouse complex and they handle the “community” areas. On the bright side, I think the deck helps with animals stealing my food. The birds are totally tomato thieves, though.

  • Love the biscuits Jen! Great combination with chives and goat cheese.

    Since my dogs destroyed my vegetable garden, I am going to make one in the front of my house and you got me all pumped up to do it today!!

  • I absolutely love chive biscuits, but have never made them with goat cheese! However, I am a firm believer than everything in life is better with goat cheese, so I must try!

  • I LOVE my herb garden. But you know… I have never ever been able to get chives to take. What’s your secret?!! My oregano took over one of my raised beds and I had to dig it up BUT I moved it to the front of the house– it makes a super ground cover AND it smells good! My latest love is chocolate mint but I’m still playing with uses for it. Ideas?
    Love the biscuits! That stacked photo is goooorgeous.

    • My secret is apparently having no idea what I’m doing. And not watering them because I haven’t touched them since last summer. I couldn’t grow squash or zucchini last year and everyone always says they’re easy

  • I love baking with herbs, Jen! It’s so normal to add them in our cooking…but with baking they take on a whole new flavor of their own! Lovely biscuits and photos!

  • Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).

  • Minus the kale and strawberries, we have the same herbs growing in our gardens. They’re not new plantings either, they have just come back year after year. I especially love the chives though yours are much more prolific than mine. I actually had to buy some this week with biscuits in mind to make. Your pictures have just made me want to bake them even more. Haven’t been able to stop looking at these images since your post rolled through my Facebook feed. Gorgeous!

  • This post was perfect. We just bought our first house…and I just bought my first herbs today. How funny! These biscuits look perfect, my friend. Thank you for sharing them with us!

  • Jen, beautiful photos and lovely lovely biscuits!!! ah, I wish I could grow my own herbs. . I really should. . I LOVE chives. LOVE them. I use them on everything now .. I think flecks of diced chives on food looks so pretty. . dude, I so need to get a biscuit cutter. . I can’t believe I dont have one. . I am SO buying one now!

  • You have quite a harvest, lucky you! I’d love to grow my own chives: I use them all the time! And your harvest is early, considering how long the winter has been this year (at least where I live).

  • I like the addition of yogurt in this recipe. Chives go so well in crepe batter, quiches and savory quick breads. I think it´s one of the best onion flavors. And not to mention sprinkled over soups and stews.

  • Jen,
    Nice looking herbs! I plant rosemary and mint every time we move, and this year is the first time my rosemary did not survive a winter. No clue why. Parsley (and cilantro) are 2 yr biennials and once the bolt they will not come back. Have you thought about concocting some version of gremolata with the abundance? Oregano pesto?

    The biscuits look so pretty and soft and tasty. I bet the flavor combo would be great in a potato roll as well.

    I would love to see a ‘behind the scenes’ shot of you dark photos–I cannot analyze dark food photos to figure out how it’s done, and it’s starting to drive me batty.

  • Chives are my favorite herb to grow because they are impossible to kill. I leave mine out in the harsh New England winter every year and yet they just keep coming back :) I didn’t know rosemary and thyme would come back, that makes them likely candidates for my herb garden this year!

  • Love goat cheese and chives! I grew basil and cilantro last year, except nobody told me my cilantro would turn into coriander seeds because of the weather. I lost most of my cilantro.

  • 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!

  • 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!

  • 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!