Feta, Dill and Greek Yogurt Biscuits
Recipe by Dragon
Light fluffy biscuits are a great canvass for different flavour combinations. This one combines salty Feta with aromatic dill. Greek yogurt adds moisture and a tangy flavour that brightens up these delicious treats. Try to find real Greek Feta which is made with goat or sheep's milk, you'll thank me later. Enjoy!
Makes: 10-12
Ingredients:
3 cups all-purpose flour
1 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
2 tablespoons cold water
3/4 cup plain Greek yogurt, stirred
1/3 cup chopped dill
1 cup goat's milk feta cheese, crumbled into large crumbs
1 egg beaten with a splash of milk for an egg wash
Sea salt to garnish
Cracked black pepper to garnish
Directions:
1. Preheat oven to 450F and place the rack in the middle of the oven. Line a baking sheet with parchment paper.
2. Combine and sift the flour, baking powder, salt and pepper. Place the flour mixture in a food processor. Pulse the flour mixture a couple of times to make sure it's well combined.
3. Add the butter cubes to the flour mixture and pulse to cut the butter into the flour. It should resemble course meal. Don't over mix or the biscuits will not be tender and flaky.
4. In a separate bowl, combine beaten egg, water, yogurt, dill and feta. Add the yogurt/feta mixture to the flour/butter mixture and pulse just until the dough just comes together into a ball. Again, don't over mix.
5. Remove the dough from the food processor and place it onto a well floured surface. Using your hands, pat the dough down until it's about 1/2 inch thick. Fold the dough 3-4 times then pat the dough down until it's 1 inch thick. Use a round (2 - 2 1/2 inch) cutter to cut the dough into rounds. Place the biscuits on the baking sheet. Combine the dough scraps, pat the dough down to 1 inch thick and cut out a few more.
6. Brush the tops of the biscuits with egg wash and sprinkle with sea salt and black pepper. Bake for about 10-12 minutes or until the biscuits are a light golden brown. I rotate the baking sheet 180 degrees half way through for more even baking. These biscuits are best eaten the day they’re made, but will last up to 2 days.
Recipe by Dragon
Light fluffy biscuits are a great canvass for different flavour combinations. This one combines salty Feta with aromatic dill. Greek yogurt adds moisture and a tangy flavour that brightens up these delicious treats. Try to find real Greek Feta which is made with goat or sheep's milk, you'll thank me later. Enjoy!
Makes: 10-12Ingredients:
3 cups all-purpose flour
1 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
2 tablespoons cold water
3/4 cup plain Greek yogurt, stirred
1/3 cup chopped dill
1 cup goat's milk feta cheese, crumbled into large crumbs
1 egg beaten with a splash of milk for an egg wash
Sea salt to garnish
Cracked black pepper to garnish
Directions:
1. Preheat oven to 450F and place the rack in the middle of the oven. Line a baking sheet with parchment paper.
2. Combine and sift the flour, baking powder, salt and pepper. Place the flour mixture in a food processor. Pulse the flour mixture a couple of times to make sure it's well combined.
3. Add the butter cubes to the flour mixture and pulse to cut the butter into the flour. It should resemble course meal. Don't over mix or the biscuits will not be tender and flaky.
4. In a separate bowl, combine beaten egg, water, yogurt, dill and feta. Add the yogurt/feta mixture to the flour/butter mixture and pulse just until the dough just comes together into a ball. Again, don't over mix.
5. Remove the dough from the food processor and place it onto a well floured surface. Using your hands, pat the dough down until it's about 1/2 inch thick. Fold the dough 3-4 times then pat the dough down until it's 1 inch thick. Use a round (2 - 2 1/2 inch) cutter to cut the dough into rounds. Place the biscuits on the baking sheet. Combine the dough scraps, pat the dough down to 1 inch thick and cut out a few more.
6. Brush the tops of the biscuits with egg wash and sprinkle with sea salt and black pepper. Bake for about 10-12 minutes or until the biscuits are a light golden brown. I rotate the baking sheet 180 degrees half way through for more even baking. These biscuits are best eaten the day they’re made, but will last up to 2 days.
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