3 cups + 1 tablespoon all-purpose flour plus more for dusting
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 teaspoons baking powder
6 ounces (1–1/2 sticks) unsalted butter, chilled, cut into cubes
1 large egg
3/4 cup buttermilk plus more for brushing biscuits
1/2 cup chopped jarred roasted tomatoes
1 cup finely chopped arugula
1/4 cup crumbled feta
In a large bowl, combine 3 cups flour, granulated sugar, salt, pepper and baking powder. Rub the butter into the flour mixture using your fingers or a pastry blender until the butter resembles pea-sized clumps distributed through the flour.
In a small bowl, whisk together the egg and buttermilk. Stir the wet ingredients into the dry ingredients to create a shaggy dough. Fold in the tomatoes, arugula and feta. The dough will be crumbly, but pat it into a rectangle about 1-inch thick on a flour-dusted sheet pan. Cover with plastic wrap and chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 400 degrees F.
Use a 3-inch round cookie cutter to cut out the biscuits. Pat the scraps back together and cut again. Transfer the scones to the prepared sheet pan placing them 2 inches apart.
Brush the tops of the biscuits with buttermilk. Bake for 20-25 minutes until they are golden brown. Cool on a wire rack.
Biscuits are best eaten the day they are baked. Store in an airtight container and refresh in a 300 degree F oven for 5 minutes.