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Feta Biscuits with Four Kinds of Herbs

Image of feta biscuits with four kinds of herbs. A friend recently went on the keto diet to lose the last of her baby weight. The meal plan worked for her – and she looks and feels fantastic!

I could never stick to a very low-carb, high-fat diet, even if it meant getting rid of my growing bread belly. Case in point: Put a plate of these Feta biscuits with four kinds of herbs in front of me, and I’d find it impossible to resist.

Buttery, flaky and tender … Feta biscuits with four kinds of herbs are everything a good pastry should be. While the addition of dill is a must, use whatever combination of aromatics suits your preference. Chives, cilantro and scallions would be good alternatives.

Close-up image of feta biscuits with four kinds of herbs. Recipe adapted from Damn Delicious.

Feta Biscuits with Four Kinds of Herbs
 
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Makes 8 biscuits
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Feta cheese crumbles
  • 6 tablespoons frozen unsalted butter, grated
  • 3 tablespoons chopped fresh dill, plus 8 small sprigs for garnish
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1½ teaspoons finely grated lemon zest
  • ¾ cup + 2 tablespoons buttermilk (see notes)
  • heavy cream or half-and-half, for finish
Instructions
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, baking powder, salt, baking soda and pepper. Add the Feta cheese, butter, herbs (dill through mint) and lemon zest and stir to combine.
  3. Add the buttermilk and stir until just combined.
  4. Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 2 more times, flouring your work surface as necessary to prevent sticking.
  5. Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits. Freeze biscuits for 15 minutes.
  6. Remove biscuits from the freezer and brush tops with heavy cream or half-and-half. Place 1 dill sprig on top of each biscuit and brush with more heavy cream or half-and-half.
  7. Bake for 15-18 minutes or until golden brown. Serve warm or at room temperature.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.

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Comments

    • Hi Rhonda – I’ve never baked biscuits with almond or paleo flour and imagine the taste and texture would be different. But if you give it a try, let me know how it goes!

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