feta scallion buttermilk biscuits

Buttermilk biscuits get a savory punch in this easy recipe full of feta cheese and scallions. It’s kind of like a Greek take on the southern classic. You get the saltiness from the feta, the delicate onion flavor from the scallions, tang from the buttermilk and, flakiness from the really, really, really cold butter. If you don’t have buttermilk on hand, sour cream or Greek yogurt thinned out with a little bit of milk or cream will also work. You could make a killer breakfast sandwich on one of these biscuits or split one in half and griddle each side with butter and then serve warm with even more feta and scallions on top. Mmm, sounds so good.

This is a ONE BOWL biscuit recipe and you don’t even need a stand mixer or food processor, making it especially perfect when you don’t want to dirty too many dishes. We will, however, dirty our hands!

First things first, dice your butter and return it to the fridge to stay cold while you get things started. Because we’re using our hands to mix the dough, it is extra important to have all of your ingredients at the ready before you start. When you’re hands are covered in sticky dough and it comes time to add the feta, you’ll be happy it is by your side and not in the fridge. If you ever feel like the dough is sticking to your hands too much during mixing try rubbing them together as if you were trying to start a fire and the dough should roll right off!

If you like these, you should definitely also check out these blueberry buttermilk scones with homemade cinnamon sugar butter. They are my favorite and the butter is to die for!

feta scallion buttermilk biscuits
Adapted from Joy the Baker

prep time: 15 minutes
cook time: 15–18 minutes
total time: about 45 minutes

Ingredients:

3 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon fresh cracked pepper, plus additional for sprinkling on top before baking
3/4 cup cold unsalted butter, cut into small cubes
1 large egg
1 cup cold buttermilk, well-shaken
1/2 cup scallions, white and light green parts, thinly sliced (I recommend a very generous 1/2 cup)
1 1/2 cups feta cheese (Or bleu cheese if you’re feeling stinky!)
1 large egg, beaten, for egg wash

Instructions:

1. Place a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper and set aside.
   In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add in the cold butter cubes (using your fingers or a pastry cutter) and work it into the dry ingredients until the butter flakes are the size of peas.
2. Create a well in the center of the flour/butter mixture and add the cold buttermilk and egg into the well (a-la mashed potato and gravy volcano). Stir until the egg and buttermilk are just evenly distributed in the flour mixture. Add the scallions and feta cheese. Stir to combine until the biscuit dough starts clumping together into a ball. Be careful not to over mix.
3. Turn dough out onto a floured surface and pat into a 3/4-inch thick circle (if the dough seems too wet, add a touch more flour). Using a 2 1/2-inch round biscuit cutter (or the top of a round drinking glass), cut biscuits out of the dough. Press any dough scraps together to make a few more biscuits out of the remaining dough.
4. Place the dough circles 1-inch apart on the prepared baking sheet and brush lightly with egg wash. Sprinkle with fresh cracked black pepper. Bake for 15 to 18 minutes or until golden brown on top. Serve warm. Biscuits are best the day they’re made, but can be frozen and rewarmed in the oven on low heat.