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.Â
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
Ingredients
- 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
Instructions
- 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!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Jean says
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!
Monet says
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!
Jennifer Farley says
Congratulations on your first house and garden! The trick to chives, rosemary, oregano, thyme and sage is to ignore them completely and never water them. They seem to like neglect.
Alice says
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!
Laura (Tutti Dolci) says
Love this flavor combo!
Julia says
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).
Paula says
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.
Kirsten says
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.
Jennifer Farley says
Oddly enough, I struggle with the light food photos. I find it more difficult to get proper white balance.
Renee @ Awesome on $20 says
These look light and lovely and delicious. We have chives in our herb garden as well. I can’t wait to try this recipe.
Kayle (The Cooking Actress) says
That’s so cool! I’m so jealous, I would LOVE an herb garden! These goat cheese & chive biscuits sound sooo divine.
Tracey says
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!
Aggie says
I have never made from scratch biscuits. These truly make me want to try!! I love the addition of goat cheese and chives!
Nutmeg Nanny says
Beautiful photography. These biscuits look wonderful, I love goat cheese.
Laura Dembowski says
So cool that you are gardening! I just bought a little key lime tree, but it looks like I’ll be waiting awhile for fruit.
Carla says
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.
Jennifer Farley says
I think my cilantro lasted about 2 weeks :(
kb says
Chives and Goat Cheese… my favorite combination. I can’t wait to make this. :)