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.
Like bacon and cheese. Sun-dried tomatoes and Parmesan. Sausage and cheese.
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.
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great i tried it today for breakfast my wife and friend liked it very much
Easy recipe. Super delicious. Freezing butter then biscuits before baking is very gourmet and helps! I used plain yogurt and plain kefir instead of buttermilk.
Looking at making these for dinner tonight, but would like to make ahead, I know you have them in the freezer for 15 minutes
Have you had them in the freezer for a few hours before hand,
Love your recipes
Yes! I actually froze them overnight and let them thaw at room temperature the next day for about 30-45 minutes prior to baking. 🙂
We made these yesterday to go with a pasta dish – I love biscuits with past and sauce. They were absolutely wonderful!! More work than I was expecting as I am used to making baking powder biscuits but well worth the time. We will be making these again. Thanks and I will now try some of the other ones you have here.
That’s great, Trudy! I hope you’ll enjoy more of our recipes.
Chunga, no it is NOT weird at all. The more biscuits the better! I’m from the Deep South and so biscuits are a staple!
I wonder if you could substitute Rosemary for the dill and gorgonzola for the feta?
Of course! Those substitutions sound amazing!
Made these with our summer bounty of fresh dill and basil. Originally coming from Oklahoma, biscuits were a staple of the weekend. But after making these today, I don’t think I could ever eat a plain biscuit again! They are easy to prepare, you can freeze them, and they are fantastic with blackberry jam, too. Thanks so much! Another great recipe from Chunga.
Thank you Mary Ann! We appreciate your feedback!
JUST MAKING SURE … WHEN YOU FREEZE THESE BISCUITS (PRIOR TO BAKING) DO YOU JUST POP THEM INTO THE OVEN FROM THE FREEZER ? NO THAWING, RIGHT ? THEY SOUND DEELISH.
If you are baking in small amounts (from its frozen state), then no, thawing is not needed. Hope that helps!
What if I don’t have fresh dill, basil, parsley, etc. If I use dried herbs, how much do I use? Thank you. These look delicious!
The ratio for dry to fresh herbs is typically 1:3. Hope that helps!
Could you recommend how to make these gluten free?
Hi Sharon! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Oh, these look so good, do you think it would work well with Oregano instead of dill?
Great, thank you.
Totally with you that every night should be a biscuit night! Love anything with dill and these look amazing!
I would make these for breakfast! We are through with “dessert for breakfast”–sugary muffins and the like. No sugar until afternoon, and then it’s usually just fruit. I’ve been making savory oatmeal-bran muffins with vegetables and cheese for quick, pop-in-the-microwave breakfasts, but these will be a good variation.