Before I went to college in the south, I never understood the hype behind the biscuit. Then I had my first biscuit with apple butter and I was hooked. Side note- why do they call it apple butter? It’s basically spreadable applesauce. Don’t tease and make me think that butter is involved because we all know how much I love butter. Maybe that’s why I like biscuits so much, they have their fair share of butter.
Anyways, I decided to use my gluten free flour and make homemade biscuits the other day. These biscuits, or scones as they are sometimes called, called for feta cheese and they were delicious!
*Even though I had a list, I forgot chives at the grocery store and substituted dried herbs instead. I assume if you had the chives, the end product would be even more scrumptious.
3 cups all-purpose flour
1 Tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 cup sour cream, cold
1/3 cup chopped chives
3/4 cup big crumbles of feta cheese
1 egg beaten for egg wash
coarse sea salt, cracked black pepper, and smoky paprika for topping
Place rack in the center and upper third of the oven and preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. In another bowl, combine egg, sour cream, and water. Beat lightly with a fork.
Add to flour mixture all at once, stirring enough to make a soft and shaggy dough. Add the chives and feta and dump mixture on a clean counter to knead the dough together. The mixture will come together in about 10 to 15 kneads.
Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps.
Place on prepared baking sheet, brush with egg wash and sprinkle with coarse sea salt, black pepper, and smoky paprika.
Bake for 12-15 minutes. Serve warm. These biscuits will last up to 2 days but are best eaten the day they’re made.
Thank you Joy the Baker for another delicious recipe!