Salad in a Biscuit

I’ve decided that I have a bit of an obsession with buttermilk biscuits.  Not really sure why or rather, how, this obsession came to be but it’s definitely a large part of my cooking life.

The “why” is easy… um, buttermilk biscuits are little drops of love from heaven.  The “how” isn’t as easy.  I’ve had some yummy biscuits before, but recently I have become intrigued by all of the different variations that are out there.  I’m so impressed with people’s creativity when developing recipes.  Wish I had that talent!

These are lovely.  Subtle, herbal flavors wrapped up in a flaky biscuit.  I thought the feta would overpower the dill and/or parsley and/or basil.  But nope, the flavors are all balanced and compliment each other beautifully.  By the way, Paul was definitely skeptical of what looked like a salad in the batter.

Gotta say I’ve never used a grater to cut butter into a biscuit batter, and was doubtful when asked to do so.  I’ve always used a pastry cutter.  But, when in Rome… so I pulled out my box grater and made swiss cheese of 3/4 cups of butter.  It was kinda cool to be honest.  But in truth, when you mix it all into the other ingredients the butter clumps up so I had to crumble it up again using my fingers.  Really, it’s up to you what works for you.

Long story short, slather soft butter across the top of these beautiful biscuits and dive in!

Feta Dill Biscuits (recipe care of damndelicious.net)

Feta Dill Biscuits.jpg

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, 3 tablespoons 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:  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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