Feta and Chive Buttermilk Biscuits
In the spring I tend to make butter at least once a week because this time of year it is SO delicious. But that means I also will have excess buttermilk on hand. And that tasty liquid should not go to waste! And, of course, when you think buttermilk, you think biscuits- at least you do if you have ever lived in the South (and yes, I am counting Texas here- don’t come for me!)
And these Feta and Chive Buttermilk Biscuits are perfect for both using up that buttermilk and celebrating the flavors of early spring! So, whether you’re using discard buttermilk from making my Radish Butter Terrine, or grabbing some at the farmers’ market or grocery store these will be the perfect addition to either brunch or dinner!
Feta and Chive Buttermilk Biscuit Ingredients
Yield: 12 Large Biscuits
2.5 C Flour
1 Cup Buttermilk*
½ Cup Salted Butter, Small Cubes
½ C Minced Chives
4 Oz Feta, Crumbled
¼ C Minced Parsley
2 Tbs Baking Powder
1 Tsp Salt
I am using buttermilk from making spring butter from this or this recipe
Feta and Chive Buttermilk Biscuits Method
Sift together the flour, baking powder, and salt into a large bowl. I prefer a stainless steel sifter!
Using your fingers, integrate the butter cubes into the flour. This action will make the biscuits flaky- I find that the best results come from when you use your fingertips to press the butter between your fingers to create small ‘sheets.’ These little butter sheets will melt as they cook and form the biscuits’ flaky layers!
Mince chives and parsley. Both of these herbs will maintain their minced size as the biscuits cook, so make sure that the pieces are the size you’d like them to be in the finished biscuits- a long string of chives in particular does not have a fun mouthfeel!
Add in the crumbled feta and stir in the buttermilk.
Once the buttermilk is no longer pooling, use your hands to form the dough. Once the dough comes together tip it out onto a floured work surface. Knead the dough only 5-10 times so it comes together in a ball. Overworking the dough will make the biscuits tough!
Use a floured rolling pin to roll the dough out to a one-inch-thick slab. Use a biscuit cutter or a round cookie cutter to shape the biscuits, then transfer to a lined baking sheet. Pop the baking sheet of biscuits into the fridge for about 30 minutes to chill (this helps the butter not leak out!)
While the biscuits are chilling, preheat the oven to 425º F. Cook the biscuits for 20 minutes. They should rise to about 1.5-2x the height of the dough and have golden brown tops.
Serve warm or let come to room temperature and store in an airtight container in the fridge for 2-3 days.
Feta and Chive Buttermilk Biscuits
Ingredients
Method
- Sift together the flour, baking powder, and salt into a large bowl.
- Using your fingers, integrate the butter cubes into the flour. This action will make the biscuits flaky- I find that the best results come from when you use your fingertips to press the butter between your fingers to create small ‘sheets.’
- Mince chives and parsley.
- Add in the crumbled feta and stir in the buttermilk.
- Once the buttermilk is no longer pooling, use your hands to form the dough. Once the dough comes together tip it out onto a floured work surface.
- Knead the dough only 5-10 times so it comes together in a ball. Overworking the dough will make the biscuits tough!
- Use a floured rolling pin to roll the dough out to a one-inch-thick slab. Use a biscuit cutter or a round cookie cutter to shape the biscuits, then transfer to a lined baking sheet.
- Pop the baking sheet of biscuits into the fridge for about 30 minutes to chill.
- While the biscuits are chilling, preheat the oven to 425º F.
- Cook the biscuits for 20 minutes. They should rise to about 1.5-2x the height of the dough and have golden brown tops.
- Serve warm or let come to room temperature and store in an airtight container in the fridge for 2-3 days.
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