80% of the time, I baked sweet treats for breakfast more than savory. It’s not I don’t like savory breakfast because I do. I’m just really a sweets lover, sugar keeps me going, just like coffee keeps other people going in the morning. There are times however, that I feel like I am having a sugar overload, just like today. This is when I started to crave for something salty or savory for breakfast.
A very convenient breakfast option to stock-up your freezer
Biscuits, soda bread and scones are one breakfast items that I often keep in my freezer. They really come very handy especially during busy morning or for emergency savory breakfast option. They are a very convenient breakfast option to stock-up in your freezer. This type of pastry is something that can be made ahead of time and kept frozen for months, about 2-3 months. Although they don’t really last that long in my freezer, it is always very comforting for me to know that I have a ready to bake home biscuits in my freezer when I need it.
This Herb Buttermilk Feta Biscuit is one my favorite because of its fresh taste, and a nice creamy butter texture. The biscuit itself when bake is flaky, it has a nice layers and layers of dough and it rise nicely, so you get this beautiful tall flaky fresh biscuit. I also have to mention, they smell so good and that alone is something that make my morning even better.After all, what is better than freshly baked biscuit in the morning? Let me show you how easy it is to make this biscuit. Let’s get started!
- 2 cups (10 ounces) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt ( I used fine salt)
- 1 tbsp Herb de Provence – If you do not have Herb de Provence, you can make your own by mixing 1/4 tsp of each of these herbs: Basil, Marjoram, Oregano, Rosemary & Thyme
- 1 1/4 cup (1 1/2 stick) cold unsalted butter, diced/grated
- 1/2 cup cold buttermilk, shaken (or you can make your own. 1/2 cup milk + 1 tsp lemon or white vinegar. Leave if for 5 minutes)
- 1 cold extra-large egg, beaten with 1 tbsp water
- 7 ounces (1 1/4 cups) feta cheese, crumbled
- Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
- Dry Ingredients: Whisk together the flour, baking powder, salt, and herbs de Provence in a large mixing bowl.
- Add the butter. You have 3 options for this step.
- Pastry Cutter: You can cube the butter and cut in with a pastry cutter, or fork, or 2 knives until it resembles coarse cornmeal and there are no pieces of butter larger than a pea, OR
- Cheese Grater: You can use a BIG cheese grater for the butter. Do not use small cheese grater as this will make the butter too fine. You want to have small pieces so that the biscuit will be flakey. Use your hand to lightly mix the butter with the flour. I learned this method when I was making my Orange Scones and I find this an easier method.
- Food Processor: You can use food processor and carefully pulse the mixture until it resembles coarse cornmeal and there are no pieces of butter larger than a pea,
- Wet Ingredients: Whisk together the buttermilk, egg and 1 tbsp water in a small bowl. Make a well in the center of the dry ingredients mixture and gradually pour . Gently fold in until just absorbed; fold in the feta until it resembles a shaggy dough. Do not over mix. Over mixing will result to a tough dough and you will not get a soft and flaky biscuit. Once the dough starts to come together and you are able to shape it to your desired size and shape, it’s the perfect time to stop.
- 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. You can also use cookie cutter if you want it in circles.
- Brush with egg wash (the water-egg mixture), or brush with milk and bake for 17-20 minutes, or until the tops are lightly golden.
- Cool slightly on a cooling rack.
Makes 8 rectangle biscuits
Good to know:
- 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. Cook for 2-3 minutes longer.
- If you do not have Herbs de Provence, you can make your own by mixing 1/4 tsp of Basil, Marjoram, Oregano, and Rosemary & Thyme. If you do not have all of these herbs, just use a little bit of whatever you have.
- You can use milk to brush the top if you do not want to make egg wash.
- Always check 5 minutes before the time ends so, you do not want to over bake it. You want the top to be golden brown. If the top is still light in color after 17-20 minutes, bake a bit longer, 2 more minutes or until the top turn brown. Adjust the baking time as needed.
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Recipe Adapted from: Pop Sugar