Feta Dill Biscuits
THE BEST SAVORY BISCUITS EVER! The outside is so amazingly flaky and buttery with perfect flavors of the fresh dill and crumbled feta!
Is it weird that I make so many different kinds of biscuits?
To say that I am obsessed is an understatement.
After all, this is what started my love affair with all that is good with biscuits.
From there, it was just a matter of adding some of my favorite filling combinations.
I could keep going. So I did. And I made my new favorite.
Fresh dill and crumbled feta.
All that fresh dill combined with the chunks of feta combined with the super flaky, buttery biscuits will simply blow. your. mind.
Oh and guess what? These are completely freezer friendly.
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).
So now, you can have these biscuits any night of the week!
Which, really, should be every single night. I’m just saying.
Feta Dill Biscuits
- 4 cups all-purpose flour
- 1 cup crumbled feta cheese, about 4 ounces
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh dill
- 3 tablespoons chopped fresh basil
- 3 green onions, thinly sliced
- 1 tablespoon lemon zest
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- ½ teaspoon freshly ground black pepper
- ¾ cup unsalted butter, frozen
- 1 ¾ cups buttermilk
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- 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 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.