These Feta and Olive Biscuits are buttery layer after buttery layer of deliciousness. With chunks of feta, pieces of kalamata olive, and fresh rosemary mixed throughout, these biscuits are savory, a little bit salty, and absolutely delicious. They make a perfect addition to any breakfast or brunch plate and are good for any time you crave a bit of bread and butter.
Yields 8 biscuits
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.
Recipe Notes
*If you don’t have bread flour, substitute with all purpose flour