No doubt biscuits and scones are one of the easiest make-ahead breakfast item that you can make in just few minutes. Biscuits are great for breakfast, or can be served with salad, soup and stew. This Feta Buttermilk Biscuit is one of my favorite biscuit that I make quite often. The saltiness and strong flavor of Feta cheese gave a really nice flavor to the biscuit, and the mixed of fragrant herbs make the biscuit taste so fresh and simply delicious. I’ve never served this to anyone that did not like it.
I am 100% a morning person who loves to eat breakfast. Some people do not have the appetite to eat during breakfast, but that is quite the opposite for me. Breakfast is something that I like to do, it is part of my morning activity. I often do some meal prep of the week, some for breakfast, snack and some for lunch. Biscuits, sweet & savory bread, scones, quesadilla are among my favorite items to prepare. Biscuits and scones are good option for freezing and baking later. Since biscuit are best served the day that they are made, I only bake a portion that I can eat in a day, just few hours before serving it. It only takes 15 – 20 minutes to bake it, maximum 23 minutes if baking in frozen state. I recommend that you do the same. Although biscuit can be re-heated, there is nothing like serving it fresh out of the oven. The aroma of freshly baked biscuit will definitely make your morning better.
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. Label with name and date made.
- Freeze up to 2-3 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 nicely
Can I use other types of cheese?
I had never tried making this with any other type of cheese, but I do not see any reason why it will not work. Feta cheese has a strong flavor and saltiness that gave this Biscuit a unique flavor. The taste will definitely change if you use different cheese. I would suggest sticking to dry strong flavored cheese, avoid using melting cheese like mozzarella. Grated parmesan and sharp cheddar cheese would be a great option but will likely affect the amount of buttermilk you need, The idea is to have a dough that is not too wet or dry. if you need to add more buttermilk, do it gradually.
While making biscuit is a very simple and easy process, there are few tips and tricks that could guarantee a tall, flaky and delicious biscuit. They are simple and easy to follow and worth keeping in mind. I had them all listed HERE. Please take a few minutes to check it out to guarantee success in making this and any other kind of biscuit.
- 2 cups All-Purpose Flour
- 1 tablespoon Baking powder
- 1/2 teaspoon 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
- 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 – optional
- Buttermilk – 1/2 cup milk + 1 teaspoon lemon or white vinegar. Leave if for 5 minutes until it curdle
- Herb de Provence – 1/4 teaspoon each of Basil, Marjoram, Oregano, and Rosemary & Thyme.
- Preheat the oven to 400ºF, and line a baking sheet with parchment paper.
- Dry Ingredients: Whisk together flour, baking powder, salt, and Herbs de Provence
- 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.
- Wet Ingredients: In small cup, whisk together buttermilk, egg and 1 tablespoon water. Make a well in the center of the dry ingredients mixture and gradually pour wet ingredients to the dry ingredients. Gently fold in until just absorbed;
- Add the Feta Cheese: Mix in the Feta cheese 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.
- Shape & Cut: Turn the dough out onto a lightly floured surface, and knead/gather 6-8 times, or just until cohesive. Pat out into a square, about 1/2-inch thick. Cut into 4 equal squares. 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 15-20 minutes, or until the top is lightly golden brown. Rotate the pan halfway the baking time.
- Cool slightly on a cooling rack.
- 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.
- 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.
- 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.
- Milk instead of egg: 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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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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