Buttery Biscuits with Feta and Dill

1. 1

   In a medium bowl, whisk the flour with the baking powder and salt.

2. 2

   Using a pastry blender or 2 butter knives, cut the chilled butter into the flour until it is the size of peas.

3. 3

   Make a well in the center of the flour mixture.

4. 4

   Add the milk, feta and dill and stir with a fork until the dough is evenly moistened.

5. 5

   Turn the dough out onto a lightly floured work surface and gather it into a ball.

6. 6

   Roll out the dough 3/4 inch thick.

7. 7

   Using a floured 2 1/2-inch round cookie cutter, stamp out biscuits as close together as possible.

8. 8

   Transfer the biscuits to a baking sheet.

9. 9

   Gather the dough scraps into a ball, re-roll and stamp out more biscuits.

10. 10

    Refrigerate the biscuits for 15 minutes.

11. 11

    Preheat the oven to 375.

12. 12

    Position a rack in the upper third of the oven.

13. 13

    Bake the biscuits for about 20 minutes, until lightly golden.

14. 14

    Serve warm.

* Per serving · 4 servings · Values may vary.

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