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Baking recipe · from the recipe book

Flaky Feta Dill Black Pepper Biscuits

Tall, layered buttermilk biscuits with salty pockets of tangy feta, fresh dill and a warm black pepper bite under a crisp golden top.

Flaky Feta Dill Black Pepper Biscuits

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1¾ tsp4 gBlack peppercoarsely cracked
  • ¾ cup170 gUnsalted buttercold, cut into 1/2-inch cubes
  • 1 cup crumbled140 gFeta cheesecrumbled small and chilled
  • 1 cup sprigs10 gFresh dillfinely chopped
  • 1 cup (240 ml)260 gButtermilk, low-fatcold
  • 1 tbsp (15 ml)15 gWhole milk

Steps

  1. Cut the butter into cubes and chill them in the freezer for 15 minutes; crumble the feta, chop the dill and keep the buttermilk cold.
  2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and three-quarters of the black pepper.
  4. Add the cold butter and rub or cut it into the flour until most pieces are pea-sized, with some flattened flakes the size of a thumbnail.
  5. Toss in the feta and dill so they are coated with flour.
  6. Pour in the buttermilk and stir with a fork just until a shaggy dough forms; a few dry bits are fine.
  7. Turn the dough onto a floured counter and pat it into a rectangle about 3/4 inch thick. Fold it in thirds like a letter, turn it a quarter turn, pat it out again and repeat for 4 folds in all to build flaky layers.
  8. Pat the dough to 1 inch thick and cut into 12 squares with a sharp knife, pressing straight down without twisting. Set them on the sheet just touching, then chill for 15 minutes.
  9. Brush the tops with the milk and sprinkle with the remaining quarter of the black pepper.
  10. Bake 16 to 20 minutes, until tall and deep golden on top and bottom.
  11. Cool on the sheet for 10 minutes 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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