Introduction

Hey there, my baking buddy! Grab your apron, because today we’re whipping up something truly special – biscuits! Now, I know what you might be thinking, “Biscuits? Aren’t those just a side dish?” Oh, friend, these aren’t just any biscuits. These are little fluffy clouds bursting with the bright flavors of fresh herbs and salty feta. They remind me of those warm summer days when the garden is overflowing, even if it’s chilly outside. And the best part? They’re surprisingly easy to make, and oh-so-memorable. Get ready for your kitchen to smell absolutely divine!

Why You’ll Love This Recipe

Fast: Surprisingly quick to mix up!
Easy: Simple steps, perfect for beginners.
Giftable: Package them up for friends or family.
Crowd-pleasing: Everyone adores a warm, homemade biscuit!

Ingredients

Here’s what you’ll need to bring these beauties to life. Think fresh, bright, and savory!

4 cups all-purpose flour: Our base! Gives these biscuits their structure.
1 cup crumbled feta cheese: That lovely salty tang that pairs perfectly with the herbs. About 4 ounces.
1/4 cup chopped fresh parsley: Adds a fresh, slightly peppery note.
1/4 cup chopped fresh dill: So fragrant and classic, especially with feta!
3 tablespoons chopped fresh basil: Sweet and aromatic, rounds out the herb blend beautifully.
3 green onions, thinly sliced: A mild oniony punch without being overpowering.
1 tablespoon lemon zest: Don’t skip this! It adds a wonderful brightness that lifts all the other flavors.
4 teaspoons baking powder: Our main leavening friend, helps them rise high and fluffy.
1 1/2 teaspoons kosher salt: Enhances all the flavors. Kosher salt gives a clean taste.
1 teaspoon baking soda: Works with the buttermilk for extra lift and tenderness.
1/2 teaspoon freshly ground black pepper: A little warmth and spice.
3/4 cup unsalted butter, frozen: Keeping it cold is KEY for flaky layers! Grating it makes it super easy to work in.
1 3/4 cups buttermilk: Adds tenderness and reacts with the leavening for that perfect rise and tang.

How to Make It

Ready to get your hands a little floury? Let’s do this step-by-step!

First things first, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or just leave it ungreased; either works!
In a really large bowl, whisk together your dry ingredients: the flour, baking powder, kosher salt, baking soda, and black pepper. Give it a good mix so everything is evenly distributed.
Now, add in your stars: the crumbled feta cheese, fresh parsley, fresh dill, fresh basil, green onions, and lemon zest. Toss gently with your hands or a spatula to combine everything with the dry mix.
Time for that cold butter! Grate your frozen butter directly into the flour mixture. Use your fingers or a pastry blender to quickly cut the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized pieces remaining. Working quickly helps keep the butter cold!
Make a well in the center of the mixture. Pour in the cold buttermilk all at once.
Using a spatula or a wooden spoon, gently stir the mixture just until everything is moistened and comes together into a shaggy dough. Don’t overmix! A few dry bits are totally fine.
Turn the dough out onto a lightly floured surface. Pat it gently into a rectangle about 1/2 to 3/4 inch thick.
For flaky layers, you can fold the dough. Fold the rectangle in half, then gently pat it down again. You can repeat this 1-2 more times if you like, patting it down to about 1/2 to 3/4 inch thickness each time. This helps create those beautiful layers as they bake.
Using a biscuit cutter or even a sharp knife, cut out your biscuits. Try to cut straight down without twisting the cutter, as twisting can seal the edges and prevent a good rise. Place the biscuits onto your prepared baking sheet, letting them touch slightly if you want softer edges, or keeping them separated for crispier edges.
Gather the scraps, gently pat them together (try not to knead!), and cut out any remaining biscuits.
Bake for 15-20 minutes, or until the biscuits are golden brown on top and bottom and cooked through.
Let them cool on the baking sheet for a few minutes before serving warm. They are best straight from the oven!

Substitutions & Additions

Want to play around? Go for it! Biscuits are forgiving and fun to customize.

Herbs: No fresh herbs? You can use about 1/3 the amount of dried herbs (approx. 1 tbsp each of dried parsley and dill, 1 tsp dried basil), though fresh is definitely best here! Chives or even finely chopped rosemary would be lovely too.
Cheese: Not a feta fan? Try crumbled goat cheese, shredded sharp cheddar, or even some Parmesan cheese.
Fat: If you don’t have butter, shortening can work, but butter adds better flavor. Make sure whatever you use is very cold!
Buttermilk: No buttermilk on hand? You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it up to the 1 ¾ cup mark with milk. Let it sit for 5-10 minutes until it looks slightly curdled.
Add-ins: A pinch of garlic powder or onion powder could enhance the savory flavor. A sprinkle of everything bagel seasoning on top before baking? Yes, please!

Tips for Success

A few little tricks I’ve learned along the way to make sure your biscuits are absolutely perfect!

Keep everything COLD: This is the golden rule of flaky biscuits. Cold butter creates steam pockets as it melts in the oven, pushing the layers apart. Cold buttermilk helps too!
Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix just until the dough comes together. It should look a bit shaggy.
Work quickly: The less you handle the dough, the better. Warm hands can melt that precious cold butter.
Folding matters: Patting and folding the dough a couple of times helps create those beautiful, distinct layers.
Sharp cutter: Use a sharp biscuit cutter or knife. Don’t twist! A clean cut allows the biscuit to rise straight up.
Prep Ahead: You can mix the dry ingredients with the feta, herbs, and zest ahead of time. Store in an airtight container. Grate the butter and keep it cold. Just before baking, cut in the butter and add the buttermilk. You can also cut out the biscuits and place them on the baking sheet, then cover and refrigerate for up to an hour before baking.

How to Store It

These biscuits are truly best served warm, fresh from the oven. But if you happen to have any leftovers (a big IF in my house!), here’s how to keep them.

Store cooled biscuits in an airtight container at room temperature for 1-2 days.
For longer storage, refrigerate for up to 4-5 days.
You can also freeze cooled biscuits in a freezer-safe bag or container for up to 2-3 months.
To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or microwave briefly, though the oven gives a better texture.

FAQs

Got questions? I’ve got (brief!) answers!

Why do I need cold butter? Cold butter melts slowly in the oven, creating steam that pushes the dough layers apart, resulting in a flaky texture.
Can I use milk instead of buttermilk? Yes, but your biscuits won’t be as tender or rise quite as high without the acid reacting with the baking soda. See the substitution tip above for how to make a quick buttermilk substitute.
My dough is sticky, what did I do wrong? You might have added too much liquid or not enough flour during the initial mix. Add just a tiny bit more flour to your surface when patting and shaping, but resist the urge to add a lot to the dough itself, which can make them tough.
Can I make these savory biscuits sweet? Not this particular recipe, the feta and herbs are definitely savory! For sweet biscuits, you’d omit the savory ingredients and add sugar.

Fresh Herb & Feta Biscuits

Surprisingly easy and memorable biscuits bursting with the bright flavors of fresh herbs and salty feta, reminiscent of warm summer days.

Print Recipe Pin Recipe

Cook Time 15

Equipment

Large bowl
Whisk
Spatula
pastry blender optional, for cutting in butter
Wooden spoon optional, for stirring
Baking Sheet
Parchment paper optional
biscuit cutter optional
Sharp knife optional, for cutting biscuits

Ingredients

Hauptzutaten

4 cup all-purpose flour
1 cup crumbled feta cheese About 4 ounces
0.25 cup chopped fresh parsley
0.25 cup chopped fresh dill
3 tablespoon chopped fresh basil
3 green onions thinly sliced
1 tablespoon lemon zest
4 teaspoon baking powder
1.5 teaspoon kosher salt
1 teaspoon baking soda
0.5 teaspoon freshly ground black pepper
0.75 cup unsalted butter frozen
1.75 cup buttermilk cold

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or just leave it ungreased; either works!
In a really large bowl, whisk together your dry ingredients: the flour, baking powder, kosher salt, baking soda, and black pepper. Give it a good mix so everything is evenly distributed.
Now, add in your stars: the crumbled feta cheese, fresh parsley, fresh dill, fresh basil, green onions, and lemon zest. Toss gently with your hands or a spatula to combine everything with the dry mix.
Time for that cold butter! Grate your frozen butter directly into the flour mixture. Use your fingers or a pastry blender to quickly cut the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized pieces remaining. Working quickly helps keep the butter cold!
Make a well in the center of the mixture. Pour in the cold buttermilk all at once.
Using a spatula or a wooden spoon, gently stir the mixture just until everything is moistened and comes together into a shaggy dough. Don't overmix! A few dry bits are totally fine.
Turn the dough out onto a lightly floured surface. Pat it gently into a rectangle about 1/2 to 3/4 inch thick.
For flaky layers, you can fold the dough. Fold the rectangle in half, then gently pat it down again. You can repeat this 1-2 more times if you like, patting it down to about 1/2 to 3/4 inch thickness each time. This helps create those beautiful layers as they bake.
Using a biscuit cutter or even a sharp knife, cut out your biscuits. Try to cut straight down without twisting the cutter, as twisting can seal the edges and prevent a good rise. Place the biscuits onto your prepared baking sheet, letting them touch slightly if you want softer edges, or keeping them separated for crispier edges.
Gather the scraps, gently pat them together (try not to knead!), and cut out any remaining biscuits.
Bake for 15-20 minutes, or until the biscuits are golden brown on top and bottom and cooked through.
Let them cool on the baking sheet for a few minutes before serving warm. They are best straight from the oven!

Notes

Baking time is 15-20 minutes.
Best served warm fresh from the oven.
Store leftovers in an airtight container: 1-2 days at room temp, 4-5 days refrigerated, 2-3 months frozen.
Tips for success: keep ingredients cold, don't overmix, work quickly, folding helps layers, use a sharp cutter without twisting.