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Baking recipe · from the recipe book

Feta Scallion Black Pepper Laminated Biscuits

Tall, layered biscuits with a crisp golden top, tangy pockets of salty feta, a nutty Parmesan crust and a mild green-onion bite.

Feta Scallion Black Pepper Laminated Biscuits

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ¾ tsp2 gBlack peppercoarsely ground
  • ⅔ cup140 gUnsalted butterfrozen, then coarsely grated
  • ¾ cup crumbled110 gFeta cheesecrumbled into small pieces and chilled
  • 2½ medium40 gGreen onionsthinly sliced, as a stand-in for chives
  • 4 oz120 gPlain Greek yogurt, nonfatcold
  • ½ cup (120 ml)140 gWhole milkcold, divided
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Prepare first: freeze the butter for 20 minutes and grate it, crumble the feta and keep it cold, and slice the green onion (standing in for chives, which aren't in the pantry). Line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt and black pepper.
  3. Toss the grated butter into the flour mixture, coating each shred, then gently toss in the feta and green onion.
  4. In a small bowl, whisk the Greek yogurt with all but 1 tablespoon of the milk; set that tablespoon aside for brushing later.
  5. Pour the yogurt mixture into the flour mixture and stir with a fork just until a shaggy dough forms, with some dry bits remaining.
  6. Turn the dough onto a floured counter and pat into a 6x10-inch rectangle. Fold it in thirds like a letter, turn it a quarter, and pat out again. Repeat for 3 folds in all, then pat to a 1-inch-thick rectangle.
  7. Trim the edges with a sharp knife and cut straight down into 12 squares without twisting; nestle the scraps onto the squares. Set the biscuits on the baking sheet almost touching and chill for 15 minutes.
  8. Meanwhile, preheat the oven to 425°F (220°C).
  9. Brush the tops with the reserved tablespoon of milk and sprinkle with the Parmesan.
  10. Bake for 16 to 18 minutes, until tall and the tops and edges are deep golden.
  11. Cool on a rack for 10 minutes before serving 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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