Quick Spelt Biscuits With Feta And Herbs

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"For me, Spring signals brunch season and I’m bringing you this quick and delicious Spelt Biscuit with Feta and Herbs recipe to add to your repertoire! I was able to use Country Crock's new Buttery Sticks 1:1 in place of butter in this recipe which resulted in light and tender biscuits filled with herbs!"
-- @feedtheswimmers

Recipe Intro From feedtheswimmers

This recipe was sponsored by our friends at Country Crock. Learn more about their Buttery Sticks here.

Visit the rules page for @feedtheswimmers' giveaway here.

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 8-10 biscuits

Recipe Card

ingredients

  • 1 cup all-purpose flour
  • 1 cup spelt flour
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped cilantro
  • 8 tablespoons Country Crock Sticks
  • 4 ounces crumbled feta cheese
  • 3/4 cup whole milk

Method

  • Step 1

    Preheat oven to 425˚F.  In a large bowl, whisk together dry ingredients. Using your hands, toss in chopped herbs and mix to coat and evenly distribute.

  • Step 2

    Remove Country Crock Baking Stick and feta from the fridge and using a pastry cutter or large fork, cut into flour mixture just until you have a gravel-like texture. Mix in milk and gather dough to a ball, of dough is dry, add milk 1 Tbs at a time. Work quickly as you don’t want to over work the dough and cause it to warm.

  • Step 3

    Turn dough onto a floured surface and gently roll out to about 3/4-thick, fold in half, and gently roll again. Repeat 2 more times. If you don’t have a rolling pin.

  • Step 4

    Using a biscuit cutter, stamp out biscuits, pressing straight down, being careful not to twist as this will inhibit rising by compacting the edges. You may also cut biscuits into squares using a sharp knife.

  • Step 5

    Place on prepared baking sheet, separated by about 1-inch. Bake for 15 minutes until edges are golden brown and transfer to cooling rack. Enjoy warm!