Herbed Buttermilk Feta Biscuit (Make-Ahead and Freezer Friendly)

You can never go wrong with flaky and buttery Homemade Herbed Feta Buttermilk Biscuit. It has a nice subtle tangy taste from Feta cheese, and a creamy buttery dough. This is one of my favorite biscuit recipe that I often have in my freezer. A great make-ahead biscuit that you can freeze for 2-3 months and just bake just when you need it.

Feta Bisuit By SweetNSpicyLiving.com

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.

Herb Buttermilk Feta Biscuits

How to Freeze Biscuit

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. Freezing this biscuit is very easy, here is how you can do it.

  • Prepare the biscuit dough and cut to desired size and shape
  • Transfer in a parchment line tray that fits in your freezer. A plate or chopping board works too, just make sure to line it with parchment paper for easy removal
  • Freeze for at least 4 hours or until hard and no longer sticky
  • Transfer in a ziplock bag or any freezer bag or container.
  • Freeze up to 3 months
  • When ready to bake, pre-heat the oven as per recipe instruction
  • Bake straight from the freezer. Add about 2 -3 minutes more in the baking time or until the top brown nicley
Feta Biscuit

This Herb Buttermilk Feta Biscuit is one my favorite because of its fresh taste from the herbs and spices, and a nice creamy buttery 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!

Buttermilk Feta Biscuits By SweetnSpicyLiving.com


  • 2 cups All-Purpose Flour
  • 1 tablespoon 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
  • 3/4 cup (12 tablespoon) FREEZER 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 tablespoon ice COLD Water
  • 1 COLD extra-large Egg, beaten
  • 1 1/4 cups (about 7 ounces ) crumbled Feta Cheese
  • Egg Wash: 1 Egg + 1 teaspoon Water


  1. Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
  2. Dry Ingredients: Whisk together flour, baking powder, salt, and Herbs de Provence
  3. 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
    • Large Cheese Grater: You can use a BIG cheese grater to grate 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 flaky. Mix from time to time to combine the grated cheesed butter into the flour mixture.
    • 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. Do not leave the food processor running unattended as this could over mix the dough.
  4. 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 wet ingredients. Gently fold in until just absorbed;
  5. Add the Feta Cheese: 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.
  6. Shape & Cut: 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.
  7. Brush with egg wash (the water-egg mixture), or brush with milk and bake for 17-20 minutes, or until the top is lightly golden.
  8. Cool slightly on a cooling rack.

Makes 8

Recipe Notes:

  1. Take the Biscuit out of the pan immediately after taking it out from the oven: 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.
  2. Best eaten the same day: For best texture, serve the same day it was baked, better yet few minutes after cooling. The rest can be frozen raw (2-3 months) and baked straight from the freezer at a later time. Adjust baking time about 2-3 minutes longer or until it turn slightly brown.
  3. Make you own Herb de Provence: 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.
  4. Milk instead of egg: You can use milk to brush the top if you do not want to make egg wash.
  5. 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.
Buttermilk Feta Biscuits

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Categories: Baking, Breads, Recipe

2 replies »

  1. Seriously, best biscuits ever. Made w/feta and green onion as that was what I had in house.
    They did take longer in my oven and I have a convection. I baked 21 min and still barely brown so I cranked up to 400 for about 4 more and they were as beautiful as they were flakey and delicious.
    I liked w a drizzle of honey. I do not need another biscuit recipe-ever. Maybe a riff of cheddar – bacon but base recipe is perfect, thanks!

    Liked by 1 person

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