Breakfast are meant to be enjoyed, what better way to enjoy it by having this flavorful, delicious Feta and Green Onion Drop Biscuit. It has a soft texture inside, crunchy shell and loaded with flavor explosion from assortment of herbs and spices, plus nice creamy cream cheese and cheddar cheese for a savory tangy creamy taste.
I’m a breakfast person, I like eating in the morning regardless what time. If I wake up at 5:00am, I’ll eat breakfast at 5:00am. My friend asked me once how I can eat breakfast that early, well I don’t really know. Maybe because I eat dinner super early (like 4:00 -5:00pm) so I’m really hungry when I wake up.
Homemade Scones and Biscuits for me are really nice breakfast treat, I know it’s not all healthy with all the butter but I do treat myself with TLC from time to time. I make it a point to make only few pieces, and hence a lot of my recipes in my website are leaning towards small batch recipes like this one. My BEST Cream Scone recipe is a small batch of 4, same with this biscuit. I love small batch, no left over and small controlled portion enough to satisfy me and make me enjoy it.
I initially made this recipe in big batch of 8, I thought that was a lot! Although Biscuits are great for freezing like Scones, I had been encouraging myself to not store too much in my freezer. A.) because I have a small freezer B.) Because Biscuits are so easy to make C.) I like the texture of Biscuit better when I make it the same day and bake it immediately. The first time I made this, it didn’t turned out as good as what I hoped I would be. It was bland and it was dry. It was missing the savory taste I’m aiming for, the slight kick heat, flavor from onion and garlic and the dancing flavors of dried herbs and spices. I was not only disappointed and felt bad because it was a large batch of 8. They were edible but not something I would be proud to share with someone, so I had to finish them all by myself. Which reminded why small batch baking is amazing. If the recipe did not turn out well, at least it’s only a small portion, not as heart breaking as making a failed big batch. Plus, I can eat it while it is still fresh. Trust me, when it comes to pastry, fresh is always better.
The second time I made it, I fixed the problem of bland taste by increasing the spices, 2 heaping teaspoon of Italian Seasoning, a bit more salt, sugar and peppers. Basically, a little bit more of all the herbs and spices. Now the dry problem, I fixed it by using Cream Cheese instead of crumbled feta. It gave the Biscuit additional moisture and creaminess, plus the tangy taste of cream cheese. I think it would have worked with Feta cheese if I used the fresh soft feta cheese rather than the dry crumbled feta. Anyway, problem solved! Now I have an amazing small batch Chive and Cheddar Cheese Drop Biscuit.
This biscuit is moist, buttery, flavorful. The mix of herbs and spices is like a party in every bite. Everything is just about right.
How to serve it?
Serve it as is, or with some butter or jam on the side. You can also use it to make a sandwich, like this Egg Biscuit. So good. Enjoy every bite. Let me show you how I made it.
Don’t be scared with the long list of ingredients here, this recipe is quite flexible. You can replace some ingredients and still get a delicious biscuit. Here are some o my suggestions.
- Italian Seasoning – not many people have Italian seasoning in their pantry, but don’t worry. You can make your own. Italian seasoning is just a blend of basil, oregano, thyme and rosemary. Simply mix all these 4 herbs together and you have Italian seasoning to use. If you don’t have all 4 herbs, just use whichever of those 3 you have.
- Green Onion – This can be substituted with fresh chives, chopped finely just as how you will chop the green onions.
- Paprika – this can be substituted with cayenne pepper.
One reason why I love biscuits and scones is because of how simple and easy it is to make them. Plus the fact that they are prefect make ahead breakfast. There are two ways that you can make this ahead of time:
- Make and Freeze: Make the biscuit and freeze them for future baking. Shape and drop the biscuit on parchment lined tray then put in the freezer until completely solid. Remove from the tray and transfer in a ziplock bag.
- Mix Dry Ingredients and store in refrigerator: I like to do this when have time in the morning to manually mix all the ingredients in morning or few minutes before baking. I find that this give the best result in terms of texture as the dough as chilled but not frozen. Simple mix all the dry ingredients, cover and refrigerate. When ready to bake it, add the wet ingredients (Milk and egg) mix, scoop and bake.
How to Store This Biscuit
These biscuits can be left at room temperature 3-5 days, after that it is recommended to keep it refrigerated. Warm in the oven or toaster before serving. Please note that biscuits are on their best quality on the same day they are made, better yet few minutes or hours after baking.
This biscuit is a great addition to breakfast, serve them with eggs, cold cuts, some cheese or simply enjoy it on its own with generous spread of butter (so good!). Let me walk you through on how I made this. Let’s get started!
- 1 cup All-Purpose Flour
- 1 tbsp Sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/8 Black Pepper
- 1/4 Garlic Powder
- 1/4 tsp Paprika
- 1 tsp Italian Seasoning
- 1/4 cup FROZEN Butter
- 1/4 cup COLD Cream Cheese (You can use either the one in the tub or the one in the box)
- 1/4 cup Cheddar Cheese – If you can get the block cheddar cheese and grate it yourself, that would be the best option rather than using the pre-shredded cheese
- 3 tbsp Green Onion – chopped
- 1/3 cup Buttermilk (1/3 cup milk + 1 tsp lemon juice or white vinegar)
- Dry Ingredients: In bowl, add in flour, sugar, baking powder, baking soda, salt, black pepper, garlic powder, paprika, Italian seasoning, green onion, cream cheese and sharp cheddar cheese. Mix to combine.
- Grate the butter using a large cheese grater. Mix to combine with dry ingredients.
- Wet Ingredients + Dry Ingredients: Gradually add buttermilk and mix until just combined, do not over mix. Mix just until the ingredients are distributed. If the dough is a bit still dry, add 1-2 tbsp of buttermilk or plain milk to moisten it.
- Divide into 3 and arrange it (drop it) on the baking sheet lined with parchment paper or on a silicone mat.
- Toppings: Grate cheddar cheese on top and sprinkle some cayenne pepper or paprika and dried parsley.
- Bake at 400F for 20 minutes or until the biscuit is nicely browned
Makes 3 – 4 pieces
Biscuits are beat the day they are made, so save them and enjoy them fresh out of the oven.
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