Lighter Buttermilk Biscuits with Rosemary and Feta

Happy Monday! I hope that everyone had a good weekend, and that you are all getting excited for the holidays.

We are certainly gearing up for some celebrations in Vermont. Yesterday we picked out a Christmas tree (and we’ll decorate tonight), and on Saturday I hosted a small holiday party for family members I hadn’t seen for over a year. Friday night and Saturday were busy (frantic) cooking/baking days, but I tried out and created some great new recipes!


This buttermilk biscuit recipe was one of my favorites of the evening. These are irresistibly soft, flaky, and pillowy, and the addition of feta and rosemary puts them over the top. I started with this recipe, but made a few tweaks that result in a slightly healthier-and delicious-biscuit.

Normally I would try to integrate some whole wheat flour, but since I was baking for a party I stuck with all-purpose flour. If you do go to whole grain route, I would suggest using white whole wheat flour, and letting your dough rest for 15 or 20 minutes in the refrigerator before baking.



2 cups all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons kosher salt
1/2 cup (1 stick) cold unsalted butter, diced
3/4 cup cold lowfat buttermilk, shaken
1 cold large egg
4 ounces feta, crumbled
1 egg, beaten with 1 tablespoon water, and 1 tablespoon chopped rosemary


  1. Preheat the oven to 425ºF, and line a baking sheet with parchment paper or spray with cooking spray.
  2. Sift together the flour, baking powder, and salt. Add the cubed butter, and cut in with a pastry blender, or use your fingers (rub the butter and flour together between your fingertips) until it resembles coarse cornmeal.
  3. Whisk together the buttermilk and egg in a small bowl, and pour over the butter-flour mixture. Stir until just blended and add feta.
  4. Turn the dough out onto a lightly floured surface, and knead 6-8 times. Pat out into a rough rectangle, about 1/2-inch thick. Cut into rectangles of the desired size (I made 25 small biscuits).
  5. Brush with egg wash (the water-egg mixture) and sprinkle with rosemary, and bake for 17-20 minutes, or until the tops are lightly golden.
  6. Allow to cool slightly on a cooling rack.

Adapted from


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