- 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
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.
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.
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.
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.
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!