Prepare to revolutionize your breakfast or brunch game with these mouthwatering Tomato Arugula Feta Biscuits that will make your taste buds dance with joy! Imagine biting into a perfectly golden, flaky biscuit bursting with the tangy freshness of cherry tomatoes, peppery arugula, and creamy feta cheese. These aren't your ordinary biscuits – they're a gourmet twist on a classic that will transform your ordinary morning into a culinary adventure that's both impressive and surprisingly easy to make!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup buttermilk
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the biscuits from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well combined.
- Add the 1/4 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the flour mixture and pour in 1 cup of buttermilk. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the 1 cup of halved cherry tomatoes, 1 cup of arugula, and 1/2 cup of crumbled feta cheese. Mix until the ingredients are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together. Pat the dough into a rectangle about 1-inch thick.
- Using a biscuit cutter or a sharp knife, cut out biscuits from the dough. Place the biscuits on the prepared baking sheet, leaving some space between each one.
- If desired, you can brush the tops of the biscuits with a little extra buttermilk or melted butter for a golden finish.
- Bake the biscuits in the preheated oven for 12-15 minutes, or until they are lightly golden brown on top and cooked through.
- Once baked, remove the biscuits from the oven and let them cool on the baking sheet for a few minutes. Serve warm, either plain or with a spread of your choice.
Tips
- • Keep your butter ice-cold for the flakiest, most tender biscuits possible. Cold butter creates those delightful layers that make biscuits irresistible. • Don't overwork the dough – mix just until the ingredients come together. Overmixing can lead to tough, dense biscuits. • For extra flavor, try using different herb variations like fresh basil or thyme instead of arugula. • Use fresh, high-quality cherry tomatoes for the best burst of flavor. • If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. • For a golden, glossy top, brush the biscuits with an egg wash or additional buttermilk before baking. • These biscuits are best served warm, straight from the oven, but can be stored in an airtight container for 1-2 days and quickly reheated.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 4g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
