Simple and delicious, these Feta and Olive Biscuits are buttery and flaky with pieces of feta cheese, kalamata olives, and rosemary mixed throughout. They’re a delicious savory biscuit perfect for breakfast or brunch. Really, they’re a go-to for anytime you need to get a bread and butter fix.
I feel like this is a recipe that a lot of people will immediately turn away from due to the mention of feta cheese and olives, but honestly, the way the two ingredients are mixed into these biscuits, I feel like anyone with an aversion to feta and olives might find they actually enjoy the savory and slightly salty kick they give. If not, then more for those of us who do enjoy both ingredients!
The biscuits are buttery and layered and–oh goodness!–they are hard to resist. As soon as they come out of the oven, they have me impatiently counting the minutes until they’ve cooled enough to eat. They’re best when warm–if you’re eating them the following day, just pop them in the oven or toaster oven for 5-10 minutes to heat through–and are delicious on their own or when sliced in half and used as the bread for an egg sandwich.
The biscuits start just like any others that I make–the flours are mixed together with the baking powder and salt–with the addition of a bit of fresh rosemary. Rub in the butter until you have mostly small chunks with some large pieces still in the mix and add in the crumbled feta and the olive pieces. Stir in the wet ingredients, give everything a couple of quick kneads, and then roll and fold to create height and layers–delicious delicious layers.
I only used butter to brush over the tops of these, but if you want a bit of a darker and shinier finish, you can whisk together and egg with about a tablespoon of water and brush over the top with the egg wash.
All I can think about is using one of these to make a sandwich, sitting down with a cup of coffee and a book, and starting my Sunday off with a nice lazy morning.
| Prep Time | 15 minutes |
| Cook Time | 25-30 minutes |
| Passive Time | 25-30 minutes |
| Servings |
biscuits
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- 145 grams bread flour
- 235 grams all purpose flour
- 1 Tbsp baking powder
- 2 tsp fresh rosemary chopped
- 1/2 tsp salt
- 170 grams unsalted butter cold and cubed
- 110 grams feta cheese crumbled
- 125 grams kalamata olives chopped into small-to-medium pieces
- 180 mL buttermilk
- 15 grams honey
- 14 grams melted unsalted butter (for brushing over the top)
- flaky salt (optional)
Ingredients
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- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the bread flour, all purpose flour, baking powder, rosemary, and salt. Add in the cubes of butter and toss to coat in the flour. Using your fingers, rub the butter in until it is fully coated in flour and you are left with mostly small pea-sized pieces. There should still be some larger chunks of butter as well. Add in the feta and the chunks of olive and toss to coat in the flour.
- In a measuring cup, stir together the buttermilk and the honey. Pour these wet ingredients over the flour and butter. Using a rubber spatula, fold until the dry ingredients are moistened and you have a shaggy dough.
- Transfer the dough to a lightly floured surface and knead about 4-6 times by folding the dough in half and turning 90 degrees until the flour is fully incorporated.
- Pat the dough into a small rectangle. Roll out until you can easily fold the dough into thirds.
- Fold the bottom 1/3 of the dough up toward the middle. Then fold the top 1/3 toward the middle so that the all thirds overlap--similar to an envelope or folding a piece of paper into thirds. Rotate the dough 90°, pat down or gently roll into a rectangle that you can once again fold into thirds. Repeat this process 3-4 times. Wrap the dough in plastic wrap and let chill in the refrigerator for 10 minutes.
- Remove the dough from the fridge and roll out into a 6" x 9" rectangle about 1" in height. Using clean hands or a bench scraper, press into the sides to make sure the sides and edges are straight. Using a knife or a bench scraper, cut the dough in half down the long side and then cut each of these halves into 4 squares. If there are any rough edges on the short side, use the knife or bench scraper to cut these edges off.
- Arrange the biscuits on the prepared baking sheet and chill in the freezer for 10-15 minutes until the butter is cold and solid.
- While the biscuits are chilling, position a rack in the center of the oven and preheat to 400°F.
- After 10-15 minutes, remove the tray of biscuits from the freezer. Brush over the tops and sides of the biscuits with the melted butter. If an extra kick of saltiness is desired, sprinkle over the top with some flaky salt.
- Bake on the middle rack for 5 minutes and then lower the oven temperature to 350°F. Allow to bake for an additional 20-25 minutes until the tops have firmed and begin to turn golden brown around the edges. Remove from the oven and leave to cool for 10 minutes on the baking sheet before transferring to a wire rack. Enjoy while still a bit warm.
*If you don't have bread flour, substitute with all purpose flour