Biscuits don’t have to be fussy and time-consuming to taste amazing. Buttery, savory pan biscuits come together easily and bake up in one pan, delivering maximum flavor with minimum effort. They still have Granny’s cozy vibes but without the rolling and shaping drama. The texture lands right between a classic biscuit and a tender scone making them soft and satisfying.
Loaded with salty crumbled feta and tangy sun-dried tomatoes, each bite of these Sundried Tomato and Feta Pan Biscuits packs a savory punch that pairs just as well with a hearty weeknight soup as it does alongside a slow-simmered stew or a Sunday roast. Easy to bake, impossible to resist. (P.S. Leftovers make a delicious breakfast when split and toasted.)
We’re putting butter to work in two delicious ways here. First, small chunks of the good stuff get rubbed into the flour (with a pastry blender or just your fingertips) until they look a little smaller than standard peas. That’s what gives the biscuits their soft, tender texture. Then comes the magic trick: the rest of the butter is melted and poured right over the dough so it seeps into the cracks and edges turning those squares extra golden and crispy during baking. Basically, butter is pulling double duty and we’re here for it.
While we love the feta and sundried tomato combo, the straight-up Parmigiano Reggiano variation is equally delicious as is its herb-y cousin (both variations below). Loaded with fresh Parmigiano cheese – and herbs, if using – these biscuits partner beautifully with just about anything including soft scrambled eggs and crisp bacon. Breakfast-for-dinner anyone? Sounds good to us!
Kitchen Notes
- Press the shaggy dough pieces GENTLY into the pan. Pressing the dough too firmly will make the biscuits dense and tough.
- I cut the dough into 16 small squares but you can make them larger depending on what else you are serving.
- Leftovers can be reheated in the toaster oven or split and toasted.
Flavor Variations
Straight-Up Parmigiano Reggiano
- Omit the feta and sundried tomatoes.
- In place of the 3 tablespoons Parmigiano Reggiano, use 1/3 cup (1 3/8 ounces) ground Parmigiano Reggiano + more for the top
Herbs & Parmigiano Reggiano
- Omit the feta and sundried tomatoes.
- In place of the 3 tablespoons Parmigiano Reggiano, use 1/3 cup (1 3/8 ounces) ground Parmigiano Reggiano + more for the top
- Add 2/3 cup lightly packed, chopped fresh herbs (any combination of parsley, basil, cilantro or tarragon) along with the Parmigiano cheese.
