If I was in charge of the Biscuit Hall of Fame, I’m pretty sure these would be immediately inducted. Actually, I’m sure there already is a Hall of Fame somewhere, but I respect myself too much to Google it. OK, I just Googled it and didn’t find one. I smell an opportunity.
Anyway…..these biscuits are really awesome. They’re the perfect soup vehicle (I actually have a ‘soup bread’ tag on my blog reader–that’s how seriously I take bread with soup) or morning egg vehicle. The sour cream adds moisture, while the feta and chives are a great combination. The best part is definitely the smoked paprika on top. I’ve become a big fan of the spice and it really adds something special here. Plus it makes the tops a nice red golden color.
I love this recipe. The biscuits come together quickly and they go with almost anything you’re planning to make. Plus they are everything you want a biscuit to be: tender, flaky, buttery and delicious. I promise you won’t be disappointed, so get on it!
Feta Chive Biscuits
from Joy the Baker
3 cups all-purpose flour
1 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 cup sour cream, cold
1/3 cup chopped chives
3/4 cup big crumbles of feta cheese
1 egg beaten for egg wash
Preheat your oven to 400°F. Line two sheet pans with parchment paper or a silicone mat.
Whisk together the flour, sugar, baking powder, baking soda, salt and black pepper. Cut in the butter, using either your fingers or a pastry blender.
Mix together the egg, sour cream and water in another bowl. Add the flour to the egg mixture all at once. Mix it together until you have a shaggy bowl. Add the chives and feta, then dump onto a lightly floured surface. Knead the dough together–about 10 or 15 times.
Roll out the dough until it is 1-inch thick. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2 squares. If using a biscuit cutter, put together the scraps and cut more biscuits.
Place on your prepared sheet pans. Brush the tops with the egg wash, then sprinkle with smoked paprika, black pepper and sea salt. Bake for 12-15 minutes. Serve warm. These are best the day of, but reheat pretty well if you wrap them in foil and then heat in an oven.