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Herb & Feta Buttermilk Biscuits

Herby, Flaky, peppery and deliciously buttery. These Herb & Feta Buttermilk Biscuits are so addicting and very easy to make.
Course Biscuts
Keyword Breakfast, Brown Butter, Feta Cheese, Herbs
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Servings 12 biscuits
Author Leona G.


  • Rolling Pin
  • Mixing Bowls
  • Spatulas
  • Box Grater


  • cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • cup finely chopped fresh herbs dill, basil, parsley
  • ¼ cup finely chopped scallions green part only
  • 2 oz crumbled feta
  • 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.