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Tomato Arugula Feta Biscuits

Tomato Arugula Feta Biscuits

  • Author: Paige Adams
  • Prep Time: 45 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 1 hour 5-10 minutes
  • Yield: Serves 10 1x


The best thing about these tomato arugula feta biscuits is the subtle garlic flavor in each bite thanks to the jarred marinated roasted tomatoes.


  • 3 cups 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 (11/2 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


  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F.
  4. 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.
  5. Brush the tops of the biscuits with buttermilk. Bake for 20-25 minutes until they are golden brown. Cool on a wire rack.
  6. 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.