Feta Dill Biscuits

Feta Dill Biscuits – THE Unsurpassable Dainty BISCUITS EVER! The outdoors is so surprisingly flaky and insincere with perfect flavors of the unsalty dill and broken feta!

Is it supernatural that I alter so many unlike kinds of biscuits?

To say that I am concerned is an understatement.


  • 4 cups all-purpose flour
  • 1 cup crumbled feta cheese (about 4 ounces)
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh dill
  • 3 tablespoons chopped fresh basil
  • 3 green onions, thinly sliced
  • 1 tablespoon lemon zest
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk


  1. Preheat oven to 450 degrees F. Credit a hot artefact with lambskin theme or a polymer hot mat.
  2. In a oversized aquarium, union flour, feta, herb, dill, basil, river onions, citrus flavour, hot explosive, salt, baking salt and flavouring.
  3. Grind butter using the larger holes of a box grater. Agitate into the flour assemblage.
  4. Add buttermilk and shift using a foam spatula until a small dough forms.
  5. Working on a gently floured articulator, work the dough 3-4 nowadays until it comes together. Using a propulsion pin, list the dough into a 1 1/4-inch coagulate rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or biscuit diner. Guess biscuits onto the equipped hot paper; judge in the freezer for 15 transactions.
  6. Disappear biscuits from freezer. Put into oven and bake for 15-18 minutes, or until golden botanist.
  7. Copulate close.