You wouldn't think that I'd be in the mood for fluffy buttery biscuits after the amount of cookies I've been downing these days, but I was - and these biscuits are, not surprisingly, amazing. They're very easy to make and perfectly flavorful. I do think it's time to eat some salad now, though. But I also made a banana upside-down cake for later!
Feta & Chive Biscuits
Slightly adapted from Joy the Baker
3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cracked black pepper
3/4 cup unsalted butter, cold & cut into cubes
1 egg, beaten
3 tbsp cold water
3/4 cup sour cream, cold
1/3 cup chopped chives
3/4 cup crumbled feta cheese
1 egg, beaten for the egg wash
topping: coarse sea salt, cracked black pepper, smoky paprika
1. You'll be baking two baking sheets at once so place one rack around the middle of the oven and the other in the top third. Preheat to 400. Line the two baking sheets with parchment paper or a silicon mat.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and pepper. Cut in the butter as much as you can.
3. In another bowl, mix together the egg, sour cream and water with a fork. Add that into the flour mixture all at once and stir to make a "soft and shaggy" dough. Then add the chives and feta. I used scissors to roughly clip my chives right into the batter. Mix a little more and then turn 1/3 of the batter out at a time onto a lightly floured surface. Gently knead the dough, adding another 1/3 when it starts to come together. Try not to handle it for longer than you need to - it shouldn't take very long.
4. Pat the dough into a square and roll it out to about 1 inch thick. Cut out the biscuits into 2 inch rounds or squares. Reshape and roll the excess dough so you can use it all. Arrange the rounds on the baking sheets. Brush with egg wash and sprinkle with salt, pepper and paprika. Bake for 12-15 minutes. I switched the baking sheets between the racks at 6 minutes. Serve warm.
These were so delicious!!
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