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Baking recipe · from the recipe book

Dill Feta Lemon Drop Biscuits

Tender, craggy biscuits bright with fresh dill and lemon zest, salty pockets of feta and a gentle kick of black pepper.

Dill Feta Lemon Drop Biscuits

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1¾ tsp4 gBlack peppercoarsely cracked
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • ⅔ cup crumbled100 gFeta cheesecrumbled
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2 tsp4 gLemon zest
  • 4 oz120 gPlain Greek yogurt, nonfatcold
  • ⅔ cup (160 ml)150 gWhole milkcold

Steps

  1. Heat the oven to 450°F (230°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
  3. Add the cold butter and rub it into the flour mixture with your fingertips until the largest pieces are pea-sized.
  4. Toss in the feta, dill and lemon zest until evenly scattered.
  5. In a small bowl, whisk the Greek yogurt and milk until smooth.
  6. Pour the yogurt mixture into the flour mixture and stir with a fork just until a shaggy, sticky dough forms; a few dry streaks are fine.
  7. Drop the dough in 12 even mounds onto the baking sheet, about 2 inches apart.
  8. Bake 13 to 16 minutes, until the tops and edges are golden brown and a toothpick in the center of a biscuit comes out clean.
  9. Cool on the sheet for 5 minutes, then move to a rack and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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