Mediterranean flavors envelope lite, crumbly, buttery biscuits. A great breakfast pick me up, or a mid day snack, either way delicious and vibrant in texture and flavor.
My love for biscuits and scones started years ago when I tasted my first scone at a local cafe. From then on it has been a journey of interesting sweet combinations, and diverse mix-ins, inspired by seasonal fruits, vegetables, and cultural experiences. Although the sweet scone always gets my attention, once in a while I have a craving for something savory. Having been to the Mediterranean many times has inspired me to make biscuits to exemplify that experience. There are certain ingredients that stayed with me, one being a good goat feta I usually had for breakfast in Mykonos, Greece, and another in Italy some great sweet tomatoes, sun-dried to that right texture and taste, then preserved with a great extra virgin olive oil. These are some of the ingredients that will entice you to make today’s recipe Mediterranean Biscuits.
I have learned over time that making perfect biscuits is all in the making of the dough. I don’t really like biscuits that are too spongy or cake like. My preference is to have great flavors and a nice crumbly not dry texture with the dichotomy of some fresh and cheesy ingredients, things like scallions, farm fresh free range chicken eggs, and buttermilk. I remember when I was young and our family would go to a farm and do some work and also play. It was a Ukrainian family that ran this farm and we were always blessed with a meal at the end of the day. This was truly a blessing to taste fresh chicken, I mean fresh, along with eggs and farm fresh cream and buttermilk, truly a food experience that lingers so happily with me to this day. The cheese factor coming from a nice pungent goat feta and an aged Asiago brought back by Nicoletta on her last trip back home to Rome, thanks to the Gods for these trips. The flavor enhancer, some great sweet and acidic sun-dried tomatoes I picked up at The Italian Center, little Italy, Edmonton. I like the ones that are packed in olive oil as I like to use the oil in some other recipes I have done and I also put some in this biscuit recipe.
Let’s get these biscuits started.
I think the mixing of the ingredients is the most important part of this recipe for Mediterranean biscuits. Making sure to use cold cold butter or in this case we used a vegetable shortening straight out of the fridge. The first step to combine the shortening with the dry ingredients mixing it to get a pebble-like texture and the shortening broken into little pieces coated nicely with the flour. I don’t play with it too much as this would melt the shortening and create a more moist spongy like consistency. Next, I blend in the feta and Asiago, along with the scallions, basil, and sun-dried tomatoes, allowing the flour mixture to coat these ingredients. The third step adding the blended wet ingredients, eggs, buttermilk and folding them a bit, then on to a work surface for a gentle kneed, then flattened to a nice thickness. Now they are ready to be cut. Usually, I like to keep things rustic but today I am inspired by my wife and we are going to make these biscuits round with a cookie cutter.
I brushed the tops with an extra virgin olive oil which gave these biscuits a nice golden crust, crispy and chewy good. The aroma in the house is heavenly. The smell of roasted scallions and that baked buttery scent roaming through the air. I take them out of the oven and I am not going to wait for them to cool. I love when these wonderful biscuits are still hot and you crack them open, steam rises and that smell, yum. The taste of the feta and Asiago, blended with this lite textured dough. The scallions sweet and fresh and that candy-like taste of those morsels of sun-dried tomato melt in your mouth good. Then when you think it’s over you get a taste of that crispy cheese that has melted on the bottom and edges, do I have to say more, lol. I am thinking these would make the best breakfast sandwiches with egg, tomato, a nice piece of thick cut baked bacon, a Dijon mayo, isn’t creativity a great and delicious thing. I seemed to think so and so does my appetite as I keep munching on these wonderfully composed Mediterranean Biscuits.
From our kitchen at Sugarlovespices to yours, Happy Breakfast!
Song of the Day: “In your Eyes” by Peter Gabriel.
P.S. We get to see Peter Gabriel and Sting this summer, so excited about that, it’s going to be so good.Print
Mediterranean flavors envelope lite, crumbly, buttery biscuits. A great breakfast pick me up, or a mid-day snack, either way, delicious and vibrant in texture and flavor.
- 2 cups all purpose flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 6 tablespoons cold vegetable shortening or butter
- 1 1/2 table spoons scallions chopped
- 1/2 tablespoon fresh basil chopped
- 1/2 cup goat feta crumbled
- 1/4 cup aged asiago shredded
- 3 tablespoons sun dried tomatoes
- 1 egg
- 3/4 cups buttermilk
- 1 teaspoon oil from sun dried tomatoes
- olive oil for topping
- Coarse sea salt
- Sift flour salt, sugar, and baking powder into a bowl.
- Add in shaved cold butter or shortening and blend till it looks like little pebbles.
- Add in scallions, basil, sun dried tomato and blend.
- Crumble in feta cheese.
- Sprinkle in grated asiago and mix.
- Blend egg, buttermilk and sun dried tomato oil in a separate bowl.
- Pour wet mixture into dry mixture and with a wood spoon mix gently until flour is somewhat incorporated.
- Dust a wood working surface with some flour and pour biscuits mixture onto surface.
- With hands gently knead the dough till the flour is worked in.
- Pre-heat oven to 400° F.
- Press dough gently to a thickness of one inch.
- With a 3 inch cookie cutter, cut out biscuits and place on a parchment lined cookie sheet.
- Brush top of biscuits with olive oil and sprinkle with coarse sea salt.
- Place biscuits in oven and bake for 20 minutes or until they turn a nice golden brown color.
- Take out of oven and place biscuits on a cooling rack.
- Ready to serve.
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