Homey, tangy Goat Cheese Dill Buttermilk Biscuits are easy to make and have the flavor of spring. These two-bite biscuits are a great side dish for a bowl of soup, salad or with dinner in place of rolls.
Tangy flavors in a buttery mini biscuit that win anyone over.
These mini Buttermilk Biscuits are packed with flavors of fresh dill and goat cheese.
If you’ve tried Chicken and Biscuits, Cheddar Bay Biscuits and our Blueberry & Strawberry Shortcake Biscuits these Buttermilk Biscuits need to be next of your list.
Biscuits can be a wonderful alternative to rolls with a meal.
These goat cheese dill mini biscuits are a fantastic bite-size option. The fresh, tangy flavors brighten up any meal and go especially well with fish, soups or Easter menus.
If you love the feathery texture and fresh flavor of dill Dilled Beans (great in a Bloody Mary) and this Dill Green Onion Cheese Ball appetizer will definitely catch your interest.
But the flavor is absolutely perfect in these mini biscuits!
Bite-size Buttermilk Biscuits
Biscuits are a more traditional Southern food and are often served with gravy.
Being drier in texture than regular dinner rolls, they absorb sauces and gravy well.
These goat cheese dill mini biscuits have a wonderful balance between moist interior and the flaky exterior people love about a good biscuit!
The tangy flavors of the goat cheese dill mini biscuits taste like spring. A spring meal should be light and flavor-packed as we exit the comfort food season.
Instead of making full size biscuits the dainty square biscuits a mere 1 inch by 1 inch in size.
A bit more than a bite, large enough to convey the tang of the goat cheese and signature dill but not enough to occupy too much room in one’s stomach!
Of course seconds and thirds are certainly allowed and encouraged!
Recipe Ingredients Notes
All Purpose Flour. Regular or gluten-free measure for measure flour blend can be used.
The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.
Baking Powder and Baking Soda. This dynamic duo help with rising and the perfect biscuit texture.
Granulated Sugar. Just a pinch creates a flavor contrast without making the biscuits taste truly sweet.
Kosher salt. Any salt will work but kosher salt is our favorite. It tastes less salty than iodized salt and mixes will due to the flake size.
Black pepper. Use freshly ground if possible.
Unsalted Butter. This gives the buttermilk biscuits a wonderful buttery flavor and flakey texture.
Goat cheese. You’ll use crumbled goat cheese. You can hand crumble a log of goat cheese or buy crumbles to save some time.
Fresh dill. Available in the produce section of the grocery store. Fresh dill adds a springy flavor.
Buttermilk. They key ingredient for making classic biscuits.
Tried and Tested Recipe
This recipe has been tested with regular all purpose flour, gluten-free measure-for-measure flour*, at altitude and sea level. Delicious results every time!
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Recipe
Goat Cheese Dill Mini Buttermilk Biscuits
Ingredients
- 2 cups All Purpose Flour regular or gluten-free measure-for-measure flour blend
- 2 teaspoons Baking Powder
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon freshly ground Black Pepper
- 4 tablespoons (1/2 butter stick) chilled Unsalted Butter cut into 1/2 inch squares
- 5 ounces Goat Cheese crumbled
- 1/2 cup fresh Dill diced
- 3/4 cup Buttermilk
Instructions
- Preheat the oven to 400 degrees. Line 1 large, heavy baking sheet with parchment paper and set aside.
- Combine the flour, baking powder, sugar, baking soda, salt and pepper in a large mixing bowl. Stir or whisk to fully combine.
- Add the butter and using a pastry cutter, work the butter into the dry mixture forming a mixture that appears pebbly.
- Add the goat cheese and dill. Stir to lightly combine.
- Pour the buttermilk evenly into the dry mixture, and mix together using a fork until combined; the mixture will not be smooth. Do not overwork.
- On a lightly floured surface, press the dough to an inch thick. Using a kitchen knife but into 1 inch by 1 inch squares and place on the prepared baking sheet leaving at least an inch in between each square.
- Bake 14-16 minutes until the biscuits begin to turn a light golden on the top. Remove from oven and place biscuits on a cooling rack until fully cooled. Serve freshly baked.
brianne says
These look so yummy! I love anything with dill in it!
Crystal says
Chemistry experiment is right! I feel like it often takes so many tries to get it right, but when you do it’s heaven. This recipe sounds like you’ve hit the mark!
Louise Bishop says
These look so good. Homemade biscuits are one of my favorite things around holidays.
Kristen Chidsey says
I totally am making these and using feta instead of goat cheese!! Love this recipe
Toni Dash says
YUM!
Lisa Favre says
What a fantastic way to use dill! I don’t use dill in many recipes but these biscuits sound absolutely delicious.
Michelle Waller says
I have never tried Goat Cheese before, but this sure does look amazing. I would have never thought of adding dill to a biscuit before. I am going to have to make these for my mom for Mother’s Day brunch.
Rosey says
Ah those are some good looking mini’s. I love that they have dill. My granddaughter would love that they have goat cheese. That is her favorite.