Sun Dried Tomato and Feta Biscuits

Sun Dried Tomato and Feta Biscuits

It is hard to beat a flaky, buttery buttermilk biscuit. They’re quick and easy to make, and ready to eat almost as soon as they come out of the oven. They also take to other flavors very well – and I’m not just talking about the fact that they can easily served with jam at breakfast and alongside chili at dinner. I’m talking about the fact that you can add some fresh herbs, some cheese or even some berries into the dough and get something completely different, yet just as delicious, as the original biscuit.

These Sun Dried Tomato and Feta Biscuits are one of my favorite biscuit variations. They are plain buttermilk biscuits with lots of sun dried tomatoes and chopped up feta cheese in the dough. I like to use the sun dried tomatoes packed in olive oil because they are so moist and flavorful that they really add a lot of character to the biscuits. Feta adds a nice saltiness to the biscuits without making them seem overly cheesy. They’re fantastic with salads and as a side with dinner, and work well both plain and when spread with a bit of butter.

I typically make these as drop biscuits, meaning that I shape them into big rounds in much the same way as I would shape balls of cookie dough (only larger!). It is a quick and easy way to shape these biscuits, especially because the dough is slightly sticky from the sun dried tomatoes and feta cheese. If you prefer a more traditional biscuit look, simply knead the dough a few times on a well-floured surface, roll it out until it is about 1 inch thick and cut rounds using a 2 1/2- or 3-inch biscuit cutter. The baking time doesn’t change – and neither does the biscuit’s delicious flavor.


Sun Dried Tomato and Feta Biscuits
2 1/2 cups all purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp dried dill
1/2 cup butter, chilled and cut into pieces
1 1/4 cups buttermilk
1/3 cup sun dried tomatoes packed in olive oil, chopped
1/3 cup feta cheese, chopped

Preheat oven to 450F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and dill. Rub in butter with a pastry cutter or your fingertips (this can also be done by pulsing the mixture in a food processor) until no pieces of butter bigger than a large pea remain.
Stir in 1/2 cup buttermilk to moisten dough, then stir in sun dried tomatoes, feta cheese and remaining buttermilk. Mix until dough comes together. It will be fairly sticky.
Shape dough into 1/4 cup balls (you can use a measuring cup or eyeball it) and place on prepared baking sheet.
Bake for 15 minutes, or until scones are golden brown.
Cool on a wire rack before serving.

Makes about 12 biscuits

5 comments

  1. What a great variation! I’ve been wondering what to do with my leftover buttermilk… I’ve baked far too many of your yellow cake recipe. This is next! Thanks for sharing.

  2. Yum, these sound wonderful, I do a cheddar herb biscuit but this is a great new variation! Thanks!

  3. These look incredible.

  4. Yummy I’m searching around for Cheddar Biscuits for my Tomato soup!

  5. I just made a batch of these! They are delicious! I’ve never attempted a biscuit before since I don’t have a rolling pin or a biscuit cutter.

    I just discovered your blog yesterday and we had the crustless spinach feta quiche last night too. I loved how it automatically made its own crust. Thanks for all the posts! Can’t wait to try some more! : )

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