80% of the time, I baked sweet treats for breakfast. Sugar keeps me going, just like coffee keeps other people going. 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.
Whenever this happens, this Herbed Feta Buttermilk Biscuit is always there to rescue me. I like the buttery taste, the flakey texture and the smell of freshness the herbs provided to this biscuit. Best of all, this biscuit freezes well. That means, you do not have to bake the entire batch and be forced to finish it. Freeze the dough, and just bake the portion that you need when you need it. Isn’t it great? You can enjoy your biscuit, freshly bake! Let’s get started!
- 2 cups (10 ounces) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp herbes de Provence – If you do not have Herbes de Provence, you can make your own by mixing 1/4 tsp of each of these herbs: Basil, Marjoram, Oregano, Rosemary & Thyme
- 1 1/2 sticks (6 ounces) cold unsalted butter, diced/grated
- 1/2 cup cold buttermilk, shaken (or you can make your own. 1/2 c milk + 1 tsp lemon or white vinegar. Leave if for 5 minutes)
- 1 cold extra-large egg, beaten with 1 tablespoon water
- 7 ounces (1 1/4 cups) feta, crumbled
- Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
- 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.
- 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
- 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.
- 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,
- Whisk together the buttermilk and egg in a small bowl, and gradually pour over the butter-flour mixture. 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 flakey biscuit.
- 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.
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