Feta Sun-Dried Style Tomato Pepper Biscuits

Steps

1. Line a baking sheet with parchment. Keep the butter, feta, yogurt and milk in the fridge until needed.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, oregano and three-quarters of the black pepper.
3. Add the cold butter and rub or cut it into the flour until most pieces are pea-sized with some flat flakes left larger.
4. Toss the crumbled feta into the flour mixture.
5. In a small bowl, whisk the tomato paste with the yogurt, then whisk in all but 15 g of the milk until smooth.
6. Pour the tomato-yogurt mixture over the flour and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a floured counter, pat into a rectangle about 1 inch thick, fold into thirds like a letter, turn and pat out again. Repeat the fold 3 more times for 4 folds total.
8. Pat the dough to a 1-inch-thick rectangle, cut into 12 squares with a sharp knife, place on the sheet and chill 20 minutes. Meanwhile preheat the oven to 425°F (220°C).
9. Whisk the remaining 15 g of milk with the olive oil, brush it over the tops and sprinkle with the remaining black pepper.
10. Bake 16 to 20 minutes, until tall and the tops are deep golden brown.
11. Cool on a rack for 10 minutes before serving warm.