Ingredients
2 cups unbleached all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
6 tablespoons cold unsalted butter, cut into pieces
3 ounces feta, crumbled (1 cup)
2 tablespoons chopped fresh dill, plus small sprigs for sprinkling
1 1/4 cups cold buttermilk, plus more for brushing
Preparation
Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cheese and dill.
Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto prepared sheet, leaving about 2 inches between each. Brush tops with buttermilk and sprinkle with dill sprigs.
Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.
