Soft and flaky buttermilk biscuits with crumbled feta cheese and fresh chives. Served warm with lemon chive cream cheese and salmon lox.
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We all know I love breakfast. I have so many stories of family brunches with sourdough pancakes and more breakfast recipes on the blog than I can count. So, it’s no joke when I say this breakfast recipe is so. dang. good. So good, that I made two batches back to back because I was so sad when I saw there was only one left.
This biscuit is a classic buttermilk biscuit, but between the flaky, buttery layers is feta cheese and fresh chives. Yup. The beautiful thing about a buttermilk biscuit is, that it’s easy to add a few extra ingredients to bring on the flavor and that is exactly what I did.
Biscuits have been a breakfast go-to of mine for a while, and not just for my breakfast indulgence (seriously, two batches gone!) but they are great as an option at your next brunch get-together or holiday event.
We used this biscuit recipe for our Christmas in the barn event, and this is a great classic buttermilk biscuit recipe that can be easily built upon.
If you are not super confident in your biscuit-making skills, don’t worry! The dough really does come together quite easily, there are just a few things to remember. Don’t overwork the dough, work quickly so the butter doesn’t melt, and don’t twist the biscuit cutter.
Also, practice makes perfect when it comes to biscuits, don’t beat yourself up if your first batch comes out a little flat. The flavor will still be great, so great that you will want to make another batch, and before you know it, you’re a biscuit expert.
In addition to the flaky biscuit with pockets of warm feta and chives, it is stuffed with chive cream cheese and salmon lox and sprinkled with black pepper. All these flavors go so well together, every bite is full of savory, earthy, and fresh flavors.
The best thing? You can enjoy biscuits for breakfast for days, maybe not many days, but some days because you probably won’t be the only one in the house enjoying these.
TIPS FOR THE PERFECT BISCUIT
- Cold butter. Very cold butter. This is a must, the cold butter helps prevent it from melting while you handle the dough. Store the butter in the refrigerator and about 15-20 minutes before you start baking, place it in the freezer. Don’t leave it in the freezer too long or ice crystals could form which can mess with your recipe.
- Don’t twist the biscuit cutter. Twisting the biscuit cutter can cause the dough to pinch which will then lead to an uneven rise. Instead, press the biscuit cutter straight down and lift. Trust me when I say, it’s harder to stop yourself from twisting the cutter than you would think. It’s like a natural baking instinct or something!
- Add buttermilk if needed. Like a lot of recipes, the amounts aren’t perfect and can vary depending on the day, so if it is feeling dry, add a little more. The dough should be sticky, but not too sticky to handle. A little dryness to the dough is fine as long as the dough is holding together.
- Don’t overwork the dough. A good thing to remember when working with any dough. The more the flour gets mixed and worked, the more gluten develops. The more the gluten is developed, the tougher and chewier the baked good will become. Not what we want for our biscuits. To avoid this, use your hands to pat the dough, and when using a rolling pin, gently roll or pat the dough.
- Serve warm. Store airtight. If you are serving immediately, wrap them in a clean kitchen towel and place them in a bowl. This will keep them warm and soft. To store the biscuit, put them in an airtight container for up to 5 days.
Feta Chive Buttermilk Biscuits with Cream Cheese and Salmon
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) butter - plus more for brushing
- 1/4 cup chopped chives - plus more for cream cheese
- 6 ounces crumbled feta cheese
- 1 cup buttermilk - cold
- 8 ounces cream cheese
- 1 teaspoon lemon juice
- 4 ounces salmon lox or smoked salmon
- pepper for sprinkling
Instructions
- Preheat oven to 425º. Line a large baking sheet with parchment paper or a baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper.
- Using a box grater, grate butter over the flour mixture and quickly toss with your hands to incorporate. Add the chives and feta cheese and quickly toss again to combine. If there are any large feta chunks, crumble them to be no larger than peanut-sized.
- Using a small bowl or wooden spoon, make a well in the middle of the flour mixture and pour the buttermilk over. Stir until just beginning to come together, then dump out onto a floured work surface.
- With floured hands, bring the dough together, and using a lightly floured rolling pin gently roll into a rectangle, about 1” thick.
- Fold the dough in half and turn once. Using a rolling pin, gently pat back into a 1” thick rectangle, and repeat the folding process two more times.
- Roll the dough into a 1” thick rectangle. Using a 2½” round biscuit cutter, press down, but don’t twist! Cut out the biscuits and place them baking sheet, about a half-inch apart. Bring together dough scraps and cut out more biscuits.
- Brush tops of biscuits with melted butter and bake for about 20 minutes, or until flaky and tops are lightly golden.
- In a small bowl mix the cream cheese, lemon juice, and extra chives.
- Serve biscuits warm with cream cheese and salmon lox or smoked salmon and sprinkle with pepper.
