Skillet Feta Sun-Dried Tomato Biscuits
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!
Servings 7 biscuits
Calories 303kcal
Ingredients
- 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
Instructions
- 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!
Notes
Storing Instructions
Store biscuits sealed at room temperature up to 4 days. Biscuits may also be frozen up to 2 months.
Nutrition
Serving: 1biscuit | Calories: 303kcal | Carbohydrates: 33.1g | Protein: 7.1g | Fat: 16.2g | Saturated Fat: 10.2g | Cholesterol: 46mg | Sodium: 666mg | Potassium: 450mg | Fiber: 1.5g | Sugar: 4.3g | Calcium: 200mg | Iron: 2mg