Feta Buttermilk Biscuits

You will absolutely love these biscuits for your Thanksgiving dinner! They are buttery, flaky, and oh so moist. Plus, you can make them weeks before Thanksgiving, freeze them, and pop them into the oven on Turkey day.

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Feta Buttermilk Biscuits

  • Servings: 8-10 Biscuits
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To make this recipe you’ll need:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 teaspoon dried basil*
  • 1 teaspoon dried oregano*
  • ½ cup cold unsalted butter, cut into small cubes
  • 1 cup buttermilk
  • 4 oz. crumbled feta cheese
  • 2 tablespoons melted butter (for brushing on biscuits)
  • 1 teaspoon fresh chives, chopped (optional for garnish)

Heat oven to 425°F. In a large bowl, mix flour, baking powder, baking soda, salt, sugar, basil and oregano. Using a pastry blender, mix in the cubes of butter until dough is crumbly and the butter cubes are the size of peas. (This can also be done in a food processor if you don’t have a pastry blender). Add the feta cheese and buttermilk, mixing until the dough starts to come together.

On a lightly floured surface, gently knead the dough until a ball of dough forms. Roll the dough into a 1-inch thick sheet, then fold it into thirds. (This will create layers within the biscuit.) Flip the folded dough over so the seam faces down and roll it out into a ½-inch thick sheet. Use a biscuit or cookie cutter to cut each biscuit, then place on a greased baking sheet, 1 inch apart. (You can also bake these in a cast iron pan.) Press the scrap pieces of dough together, and continue to roll and cut the dough out until all the dough is used.

Bake biscuits for 17-20 minutes or until they are golden brown. Remove the biscuits from the oven. Brush them with melted butter and sprinkle chives on top. Enjoy!

Helpful Thanksgiving Tips:

  • These biscuits taste great with other herbs like thyme, rosemary, or sage. So, feel free to use what you have on hand. You can also substitute each dried herb for 1 tablespoon of fresh herbs.
  • This recipe works well when doubled, tripled, or even quadrupled.
  • These biscuits can be made ahead of time, stored in the freezer, and baked on Thanksgiving day. To do so, prepare biscuits as described in the instructions, but instead of placing them on a baking sheet, place them in a single row in an airtight container and freeze for up to 3 months. If you need to store the biscuits vertically, you can do so by placing parchment or wax paper in between each layer to prevent sticking. When ready to bake, place the frozen biscuits on a greased baking sheet and bake for an additional 5-7 minutes than called for in the above recipe. 

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