Baked in a skillet and loaded with tender sun-dried tomatoes and tangy feta, these sun-dried tomato biscuits are the perfect savory accompaniment to any meal!
Ever had your life changed by a biscuit? Well you’re about to.
Unsurprisingly, flavorful sun-dried tomatoes and tangy feta cheese work wonders in a flaky, buttery biscuit base. They almost work together too well.
If you’re looking for a bread side dish to add to any of your holiday dinners or brunches, these biscuits are your guy!
We’re talking a SUPER easy, one-bowl recipe that bakes up entirely in your trusty skillet and automatically elevates any meal.
These Sun-Dried Tomato Biscuits feature…
- Perfectly flaky and buttery biscuits that absolutely melt in your mouth.
- Crumbled feta and flavorful bits of sun-dried tomatoes in every bite.
- Dough comes together in under an hour and you can even prep it way ahead of time.
Making the Sun-Dried Tomato Biscuits
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Baking powder
- Unsalted butter
- Feta cheese
- Sun-dried tomatoes
Equipment You Will Need
- Cast iron skillet
- Box grater
- Pastry cutter
- Mixing bowl
If you don’t have a cast iron skillet, you can easily bake these biscuits in an 8×8 square baking pan instead.
A pastry cutter is optional, but it’s quite helpful for working the cold butter into the flour.
Tips for Perfect Biscuits
- Use box grater to shred cold butter – we find that shredded butter is much easier to incorporate into the flour rather than dicing it.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring. Use a spoon to scoop flour into the measuring cup, then level it off with the back of a knife.
- Gently fold biscuit dough– be careful not to overmix the dough as this will lead to a tough, gummy texture.
- Shape biscuit dough on a floured surface – keep a little extra flour nearby so you can easily shape the biscuit dough without it sticking to the counter.
- Chill biscuits before baking – you will want to keep your biscuits chilled right up until you’re ready to bake. Don’t be tempted to skip the chilling step, it may seem like overkill but it’s worth it in the end! Cold fats = flaky biscuit.
- Bake biscuits at high temperature – 400F bakes the biscuits fast and perfectly browns them on the outside.
Try these ideas for a different twist on these biscuits!
- Add fresh herbs – a little minced fresh rosemary, thyme, or parsley would add a great herby pop to these biscuits!
- Swap out the cheese – try goat cheese, grated Parmesan, mozzarella, or asiago in place of the feta.
Storing and Freezing Biscuits
Store baked biscuits sealed at room temperature up to 4 days or freeze up to 2 months.
We recommend reheating biscuits in microwave or oven before serving for best results.
For a make-ahead option, you can shape the biscuits and store in refrigerator up to 4 days prior to baking. When ready to bake, remove from fridge and immediately bake per recipe instructions.
Just LOOK at that incredibly flaky texture! Every bite of these biscuits is chock-full of tangy sun-dried tomato and rich feta cheese. It’s just pure biscuit bliss.
Serve these biscuits alongside any meal and we guarantee you’ll have a winner on your hands!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory biscuits and scones you should definitely be trying next!
- Pull-Apart Jalapeno Cheddar Biscuits
- White Cheddar Bacon Scallion Scones
- Asiago Caramelized Onion Bacon Scones
Skillet Feta Sun-Dried Tomato Biscuits
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 cup cold unsalted butter, grated on box grater and frozen
- 1 cup buttermilk
- 1/2 cup crumbled feta cheese
- 1/2 cup finely-chopped sun-dried tomatoes
- Preheat oven to 400F. Lightly grease a 9-inch skillet and set aside.
- In a large bowl, combine flour, baking powder, salt, and sugar. Use a pastry cutter or your fingers to cut butter into crumbly. Add buttermilk, feta, and sundried tomatoes to flour mixture and stir until a shaggy dough forms.
- Turn dough onto a floured surface and very gently knead several times until dough just comes together. Pat dough out to 1-in thickness and use a 2-in biscuit cutter to cut biscuits out (you should have 7)
- Arrange biscuits in prepared pan and chill in fridge 10 minutes.
- Bake biscuits at 400F 30-35 minutes until biscuits are golden brown. Serve biscuits warm and enjoy!