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Red Pepper Olive Goat Cheese Biscuits

Red Pepper Olive Goat Cheese Biscuits

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: 16-18 biscuits 1x


Try these easy anytime red pepper olive goat cheese biscuits with eggs for breakfast, to go with a salad for lunch or for a twist on dinner rolls.


  • 3 cups all-purpose flour plus more for dusting
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 teaspoons baking powder
  • 6 ounces (11/2 sticks) unsalted butter, chilled, cut into cubes
  • 1/2 cup chopped roasted red peppers
  • 1/3 cup chopped pitted Kalamata olives
  • 1/4 cup crumbled goat cheese
  • 1 tablespoon chopped parsley
  • 1 large egg
  • 3/4 cup buttermilk plus more for brushing biscuits


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, combine the flour, granulated sugar, salt, pepper and baking powder. Rub the butter into the flour mixture using your fingers, a fork or a pastry blender until the butter resembles pea-sized clumps distributed through the flour. Stir in the red peppers, olives, goat cheese and parsley.

In a small bowl, whisk together the egg and buttermilk. Stir the wet ingredients into the dry ingredients to create a shaggy dough. The dough will turn into clumps. Then press it together with your hands.

Drop the dough in 1/4-cup-full in mounds on the sheet pans spreading them 3 inches apart. Brush the tops of the biscuits with buttermilk.

Bake for 20-25 minutes until they are golden brown. Cool on a wire rack. Serve warm or at room temperature.

Biscuits are best eaten the day they are baked. Store in an airtight container and refresh in a 300 degree F oven for 5 minutes.