Breakfast and Brunch / Recipes

Say Hello to Summer with Rhubarb and Honey Goat Cheese Biscuits

Summer in Michigan means many things. Oberon. Lake days. Farmers markets and CSAs in full swing. Actually going outdoors. But for a few short weeks in May and June, summer brings us another wonderful offering – rhubarb. And these rhubarb and honey goat cheese biscuits bring out the best in this fleeting fruit. 

Rhubarb grows like a weed here in Michigan, but it doesn’t stick around for long. It’s a really strange fruit. Tall and skinny like celery, with poisonous leaves, at first glance you’d never imagine how good it tastes. But it’s easily my favorite fruit to cook and bake with – there is nothing like that tart, zippy sweetness – so I try to take full advantage of our short rhubarb season. Canning is a great way to preserve my favorite fruit for longer – rhubarb jam and even BBQ sauce are summer staples in my house. Rhubarb simple syrup turns everyday cocktails into fantastic summer sippers. And it can even hold its on as a savory dish. Melissa Clark’s sausage with rhubarb and chard is absolutely delicious.

But this rhubarb sauce? Summer perfection. Think cranberry sauce – that same sweet tartness – but for warm weather. It’s so good on vanilla ice cream. The sauce is also excellent on these drop biscuits with some tangy honey goat cheese. It’s a perfect summer dessert or an extra, treat-your-self breakfast. Plus, drop biscuits are super easy to make. Which means more time outdoors this summer! 

Rhubarb and warm summer months – two things that definitely don’t last long enough in Michigan! Make the most of both with this sweet, summery rhubarb and honey goat cheese biscuits. 

Rhubarb and Honey Goat Cheese Biscuits

Rhubarb and Honey Goat Cheese Biscuits

Yield: 6
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes

Tart rhubarb, tangy goat cheese, and sweet honey biscuits make this the perfect summer treat-your-self breakfast or dessert.


Honey Drop Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/2 cup (1 stick) cold butter, cubed
  • 1 cup whole milk
  • 1/4 cup honey

Rhubarb Sauce

  • 5 cups roughly chopped rhubarb
  • Zest and juice of 1 lemon
  • 2 cups water
  • 1 cup sugar
  • Healthy splash of bourbon
  • Pinch of salt

Whipped Honey Goat Cheese

  • 4 ounces goat cheese, softened
  • 2 ounces cream cheese, softened
  • 1 tablespoon honey
  • Pinch of Kosher salt


Honey Drop Biscuits

Whisk together the dry ingredients. Cut in the cold butter, then stir in milk and honey. You should have a thick batter. 

Drop batter into a greased cast iron skillet by a heaping ¼ cup. You’ll have 6 total biscuits, five around the pan and one in the center. It’s okay if they’re touching a bit but you don’t want them pressed together. Bake in the preheated oven for 22-23 minutes until golden brown and cooked through. If your tops are getting too dark, tent the pan with foil. 

Meanwhile, make the rhubarb sauce and honey goat cheese.

Rhubarb Sauce

Combine everything into a medium saucepan over medium-high heat, then bring to a boil. Turn heat to medium-low and simmer, stirring frequently, until sauce is thickened and the flavors are well-combined - about 20 minutes. Cool and pour over biscuits, ice cream, or anything you’d like.

Whipped Honey Goat Cheese

In a medium bowl using a hand mixer, beat all ingredients on high speed until light and fluffy, 2 - 3 minutes. Serve at room temperature. 


To assemble the final biscuits, cut a biscuit in half and spread goat cheese over each side of the biscuit. Dollop a large spoonful over the top of the goat cheese and enjoy!


You'll have a ton of rhubarb sauce and goat cheese left over. Eat the rhubarb with vanilla ice cream for dessert or plan yogurt and granola for breakfast. The goat cheese is great on toast, english muffins, and crackers.

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