Feta Dill Biscuits

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 These herb biscuits are excellent. The first time I made them I cut the recipe in half. I think the next time I make them I would make the full recipe and freeze some of them. According to the original recipe, "Just freeze the biscuits prior to baking, flash freeze on a sheet pan, and bake them individually (adding a few more minutes to baking time)."

INGREDIENTS:

  • 4 cups all-purpose flour
  • 1 cup crumbled feta cheese (about 4 ounces)
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh basil
  • 3 green onions, thinly sliced
  • 1 tablespoon lemon zest
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk

DIRECTIONS:

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. (I used a silicone baking mat)
  2. In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  5. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
  6. Remove biscuits from freezer. Place into oven and bake for 15 minutes, or until golden brown.
  7. Serve warm.
Adapted from Damn Delicious


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