Biscuits are so special. They satisfy whatever cravings you’re having. They’re flaky, buttery a bit salty and sometimes a bit sweet. What’s not to love. These herb & feta buttermilk biscuits happened out of pure happenstance. As most of my recipes do. My herbs were about to go bad, and I had some leftover feta cheese that was just the right amount. And the result was way better than I imaged.
These biscuits have the perfect bite of everything. Fresh herbs all throughout with bits of cracked pepper and salty feta melted into a buttery, flaky dough.
Scratch making biscuits can seem a bit intimidating and daunting, but they are actually pretty simple. The first step is don’t take it too serious. I remember when I first made blueberry scones, I was so afraid to over mix them and then blueberries starting popping when ever I touched the dough and it was just a big blue mess, but in the end, they were actually pretty delicious. I was just over-thinking the whole process way too much and in turn, I ended up second guessing myself. But really, don’t take it too serious.
These biscuits are so good and flaky! The key to getting them that way is to fold the dough into thirds and continue to roll it out. This creates those delicious layers that puff up HIGH when you bake them.
INGRIDIENTS FOR HERB & FETA BUTTERMILK BISCUTS
- ALL PURPOSE FLOUIR
- BAKING POWDER
- VERY COLD BUTTER (UNSALTED)
- ASSORTED FRESH HERBS (BASIL, PARSLEY, DILL & SCALLION)
- SALT + PEPPER
Working with cold butter and cold buttermilk is very important. You want to freeze your butter 10-15 minutes before you begin to assemble the biscuit dough.
Herb & Feta Buttermilk Biscuits
- Rolling Pin
- Mixing Bowls
- Box Grater
- 2½ cups flour
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ⅓ cup finely chopped fresh herbs dill, basil, parsley
- ¼ cup finely chopped scallions green part only
- 2 oz crumbled feta
- 1½ sticks butter unsalted & very cold
- ¾ cup buttermilk
- In a large mixing bowl, add your flour salt, pepper, baking powder, herbs, scallions & feta. Mix with your hands to combine.
- Next, grate your cold butter with a box grater over your flour. Using a pastry cutter or your hands, mix the butter into the flour until the mixture looks coarse and crumbled. Add in your buttermilk and mix it with a spatula just until the liquid is absorbed. Pour it onto a lightly floured surface and lightly knead the dough. Form the dough into a rectangle and wrap in in plastic. Chill for 30 minutes.
- Fold your chilled dough into thirds and roll it out into a rectangle again. Repeat this 2 more times. On the last fold, roll it out until 3/4-1 inch thick. Using a knife, cut out 12 even biscuits. Place them onto a sheet pan lined with parchment paper and chill for another 30 minutes in the fridge and preheat your oven to 425°
- Remove the biscuits from the fridge and Brush the tops with buttermilk and a sprinkle of salt. Bake for 25 minutes. Enjoy!
- You can use any combination of herbs that you’d like.
- Make sure your butter and buttermilk are very cold!
- Chilling the dough aids in a good risen biscuit. The butter firms back up and doesn’t melt right away when it hits the oven.
- Folding the dough is an important step and helps create those flaky layers.