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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.
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.
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.
How to make feta cheese biscuits
- 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.
- 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.
- 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.
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.
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.
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.
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
- Mozzarella Biscuits
Recipe adapted from Joy The Baker
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup butter (unsalted, cut into cubes)
- 1 egg
- 3 tablespoon water (cold)
- 3/4 cup yogurt (plain)
- 1/3 cup chives (chopped)
- 3/4 cup feta cheese (crumbled)
- 1 egg (beaten for egg wash)
- 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.
- These biscuits are best eaten on the same day but will last up to 2 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.