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Home / Recipes
30 minutes
4.82 from 11 votes
10 Comments

Feta Cheese Biscuits

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by: Joanna Cismaru
05.06.20
Updated: 05.06.20

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Feta Cheese Biscuits fresh out of the oven, so warm, flaky, and buttery. You’ll barely be able to resist these while they cool down! With bites of salty feta and aromatic chives, this treat will turn any night of the week into a special occasion.

close up shot of a gorgeous feta cheese biscuits

There is no greater smell in this world than homemade baked goods cooking away in your oven. The delicate scent of chives, warm melty feta, and the smokiness of the paprika, these biscuits are hypnotizing! Is it acceptable to eat a meal made just of a plate full of biscuits? I won’t tell anyone if you don’t.

Through the years I’ve made plenty of biscuit recipes. When I’m serving up dinner, especially when there’s lots of sauce or gravy to soak up, I can never go wrong having homemade biscuits on the side.

Ingredients

Keep scrolling to the recipe card for the FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Flour – I used all purpose.
  • Sugar – Granulated.
  • Baking powder & soda – Make sure you have both.
  • Salt & pepper – Season to taste.
  • Butter – I like to use unsalted so I have full control over the sodium.
  • Egg – Use large eggs. For both the batter and egg wash.
  • Water – Ice cold.
  • Yogurt – Plain. Or sour cream.
  • Chives – Freshly chopped.
  • Feta – Goat cheese, cotija, or halloumi will work instead.
  • Garnish – Smoked paprika and pepper.
process shots showing how to make feta cheese biscuits

How to make feta cheese biscuits

  1. Start the dough – Preheat the oven to 400F and line a baking sheet with parchment paper. Mix the flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using a pastry cutter or two knives, cut the butter into the mixture.
  2. Finish the dough – In a separate bowl, whisk the egg with the yogurt and water. Add this to the flour mixture, and stir just until the dough starts to get soft. Add the chives and cheese, give it a quick stir, and dump everything onto a clean counter. Knead the dough a few times until it comes together.
  3. Cut & bake – Roll the dough out until it’s 1″ thick. Use a 2″ round cookie cutter to cut the dough into biscuits. Place the biscuits onto the prepared baking sheet, reshape the dough, and cut more biscuits. Brush the biscuits with egg wash and sprinkle with pepper and paprika. Bake for 15 minutes or until golden brown.
overheat shot of a bunch of feta cheese biscuits

What to serve with your biscuits

You can make some simple breakfast sandwiches with these biscuits. Can you think of a better way to start the day? Of course, they’ll be fantastic in some Southern classics like biscuits and gravy or alongside country fried steak. You can also serve them up with these recipes:

  • World’s Best Chili
  • White Chicken Chili
  • Loaded Chicken Mac and Cheese
  • Jo’s Fried Chicken
  • Chicken in white wine sauce with Mushrooms
  • Bacon and Beer Cheese Soup

Tips for making perfect biscuits

  • Use cold butter and water.
  • Don’t handle the dough too much, just until the dough comes together. This is how they stay nice and flaky.
  • Push straight down on the biscuit cutter – don’t twist. This will make sure your biscuits rise tall.
  • Don’t have a pastry cutter? Grate cold butter on a box grater, then freeze the flakes for 10 minutes before mixing into the dry ingredients.
feta cheese biscuits fresh out of the oven on parchment paper

How to store feta cheese biscuits

Keep your homemade biscuits in a bread container, cake plate with dome, airtight container, or a sealable freezer bag so they don’t dry out and get stale. They’ll last about 2 days at room temperature. You can also store them in the fridge for a week if you need them to last longer.

Freezing

Store your biscuits in a large freezer bag or airtight container, and they’ll last frozen for 2-3 months. Make sure your biscuits have cooled down completely to room temperature before freezing them.

It’s best to let them thaw slowly at room temperature. If you’re in a rush, you can let them thaw in your oven, covered, at the lowest temperature. You can also put them in the microwave for 10 seconds at a time.

two feta cheese and chive biscuits on a baking sheet fresh out of the oven

Looking for more buttery, flaky goodness?

  • Buttermilk Biscuits
  • Butter Biscuits
  • Cheddar Cheese Buttermilk Biscuits
  • Copycat Red Lobster Cheddar Bay Biscuits
  • Buttermilk Parmesan Biscuits
  • Bacon Cheddar Biscuits
  • Lemon Buttermilk Scones
  • Banana Buzz Scones
  • Lemon Blueberry Scones
Recipe adapted from Joy The Baker

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Side view shot of feta cheese biscuits

Feta Cheese Biscuits

4.82 from 11 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
Feta Cheese Biscuits fresh out of the oven, so warm, flaky, and buttery. You'll barely be able to resist these while they cool down! With bites of salty feta and aromatic chives, this treat will turn any night of the week into a special occasion.

Equipment

  • 2-inch Cookie Cutter
  • Pastry Cutter

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup butter unsalted, cut into cubes
  • 1 egg
  • 3 tbsp water cold
  • 3/4 cup yogurt plain
  • 1/3 cup chives chopped
  • 3/4 cup feta cheese crumbled
  • 1 egg beaten for egg wash

Garnish

  • 1 tsp pepper
  • 1 tsp smoked paprika
US Customary – Metric

Instructions

  • Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
  • In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt and black pepper. Using your fingers or pastry cutter, cut in the butter until mixture resembles coarse meal.
  • In another bowl whisk together the egg, yogurt and water. Add to the flour mixture and stir just until the dough is soft. Add chives and feta cheese and dump onto a your clean counter. Knead the dough a few times until the dough comes together.
  • Roll out the dough so that it’s about 1 inch in thickness. Using a 2 inch round cookie cutter, cut into biscuits. Please the biscuits onto the prepared baking sheet. Reshape the remaining dough to create more biscuits.
  • Brush biscuits with egg wash and sprinkle with black pepper and smoked paprika.
  • Bake for about 15 minutes or until golden brown.

Recipe Notes

  1. These biscuits are best eaten on the same day but will last up to 2 days.
  2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1biscuitCalories: 320kcal (16%)Carbohydrates: 32g (11%)Protein: 7g (14%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 82mg (27%)Sodium: 330mg (14%)Potassium: 227mg (6%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 695IU (14%)Vitamin C: 1mg (1%)Calcium: 148mg (15%)Iron: 2mg (11%)
Course:Bread, Brunch
Cuisine:American
Keyword:Chives Biscuits, feta biscuits
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. R says

    January 7, 2021 at 6:06 am

    Can you freeze the dough?

    Reply
    • Jo Cooks Team says

      January 7, 2021 at 9:25 am

      Yes you can!

      Reply
  2. Johanna Lazaros says

    May 15, 2020 at 7:46 am

    5 stars
    Great recipe Joanna!! I didn’t have chives so I put some dill. ❤

    Reply
  3. Rachel Therien says

    May 7, 2020 at 1:48 pm

    Can I use margarine instead of butter and sour cream instead of yogourt?

    Reply
    • Jo Cooks Team 2 says

      May 7, 2020 at 2:19 pm

      Yes!

      Reply
  4. Cheryl says

    February 13, 2018 at 9:13 am

    5 stars
    OhHHH MY GOODNESS! These are the BEST ever. I have been making biscuits since I was 12 so I have made a lot of biscuits in my lifetime and when I tasted these I was hooked. I have made them MANY MANY times and every time I am in love. I have shared with my family and they make them too!!! thanks so much for this keeper recipe.
    Cheryl

    Reply
    • Joanna Cismaru says

      February 13, 2018 at 10:17 am

      I’m so happy you like these! Keep on baking!

      Reply
  5. Thalia @ butter and brioche says

    December 28, 2014 at 2:32 am

    5 stars
    I love savoury biscuits like these.. totally need to make this recipe. I definitely can see myself devouring many of these with a good relish, cheese and wine!

    Reply
  6. Carol at Wild Goose Tea says

    December 24, 2014 at 8:59 pm

    I think I just found the ‘bread’ I am going to make for my big New Year’s dinner.
    I am comfortable with making biscuits while I am busy not paying attention because I am talking etc. These are splashy. Plus I have chives still growing in my garden.
    Geez thanx.

    Reply
    • jo says

      December 25, 2014 at 1:02 am

      Wow, where do you live Carol, everything’s dead here. LOL

      Reply

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