Oh Pinterest, how I cannot forsake your delicious recipe finds. These Herbed Feta Buttermilk Biscuits may not be diet worthy, but they are oh so delish, and perfect for the upcoming Holidays!
2 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons kosher salt
1 tablespoon herbes de Provence
1-1/2 sticks (6 ounces) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
7 ounces feta, crumbled
1 egg, beaten with 1 tablespoon water
- Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, salt, and herbes de Provence in a large mixing bowl. Add the cubed butter, and cut in with a pastry blender until it resembles coarse cornmeal, and there are no pieces of butter larger than a pea.
- Whisk together the buttermilk and egg in a small bowl, and pour over the butter-flour mixture. Gently fold in until just absorbed; fold in the feta until it resembles a shaggy dough.
- Turn the dough out onto a lightly floured surface, and knead 6-8 times, or just until cohesive. Pat out into a rough rectangle, about 1/2-inch thick. Cut into 8 equal rectangles for large biscuits, or 16 triangles for smaller ones.
- Brush with egg wash (the water-egg mixture), and bake for 17-20 minutes, or until the tops are lightly golden.
- Allow to cool slightly on a cooling rack.
Makes 8 large or 16 medium biscuits.
- Melted butter will likely pool around the biscuits when baking. Be sure to remove the biscuits to a wire cooling rack immediately after taking them out of the oven, so that they don’t absorb it and get soggy.
- For the freshest biscuits, only bake off those that you’ll eat within 24 hours; the rest can be frozen raw (stop just before adding the egg wash) and baked off from frozen at a later time. Simply cook for 2-3 minutes longer.