No rolling or shaping here! Just make an easy dough (no mixer) and gently press it into a pan. The trick to these tender biscuits is butter used two ways – in the dough and melted and spooned over the top. The sundried tomato and feta additions give these savory biscuits a boost, but you can also try an all-Parmigiano and and Parmigiano-herb variation. For more on those and to get all the tips, read Baking Together #57: Making Buttery Pan Biscuits before you start. Chances are, you’ll be making these again and again – they’re just as good with soups and roasts as they are with eggs for breakfast.
Yields 16 small or 9 large square biscuits, or 12 medium rectangular biscuits
- 10 tablespoons (5 ounces) unsalted butter, cold, divided
- 3/4 cup (6 ounces) milk (whole or 2%)
- 1 yolk from a large egg
- 2 1/2 cups (11 1/4 ounces) all-purpose flour
- 3 tablespoons (3/4 ounces) ground Parmigiano Reggiano + more for the top
- 5 teaspoons baking powder
- 1 1/4 teaspoons table salt
- 3/4 cup (3 ounces) crumbled feta, loosely packed
- 1/3 cup (1 3/8 ounces) chopped sun dried tomatoes (not in oil), loosely packed
- Flaky sea salt, optional
1. Position a rack in the center of the oven and heat the oven to 425°F. Have ready an 8 x 8-inch baking pan (no need to grease).
2. Cut 6 tablespoons (3 ounces) butter into small cubes and keep cold. Melt the remaining 4 tablespoons (2 ounces) butter (microwave or stovetop). Using a fork, mix the milk and egg yolk in a small bowl or measuring cup until well blended.
3. Whisk the flour, Parmigiano, baking powder and salt in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or fingertips, work the butter into the flour mixture until the butter is the size of small peas.
4. Add the feta and sundried tomatoes along with the milk-egg mixture to the flour and, using a spatula, stir and fold until it forms a shaggy, moist dough. (I like to use one hand to help mix while keeping the other one working the spatula.) Scatter the shaggy dough pieces into the 8 x 8 pan and gently press into a somewhat even layer. Any remaining bits can be scattered over the dough.
5. Pour the remaining melted butter (reheat until just melted, if necessary) over the dough and, using a silicone spatula, spread evenly. Run a paring knife around the inside edge of the pan and cut the dough into 9 squares, 12 rectangles, or 16 squares (exact size isn’t important) nudging the squares a bit to the side to separate them and to leave a slight gap. Tilt the pan all around so that some of the butter seeps into the sides and cuts. Sprinkle the top with 2 to 3 tablespoons of extra Parmigiano and flaky salt, if using.
6. Bake until the top is puffed and golden brown, and a pick inserted in the center of a biscuit comes out clean, 25 to 29 minutes. Move the pan to a cooling rack and set aside for about 15 minutes. Run a paring knife around the edge of the pan and, using a sawing motion, recut the biscuits using the scored lines as a guide. Best when served warm.
