Ingredients

The following ingredients have 11 Servings
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 90 g chilled unsalted butter, cut into small chunks
  • 35 g all vegetable shortening
  • 3/4 cup greek yogurt
  • 5 organic free range eggs, lightly beaten
  • 1 1/2 tablespoon of half and half cream
  • dash of sea salt, fresh cracked black pepper
  • pinch of onion powder
  • 2 teaspoons of chopped fresh dill
  • 1/3 cup of crumbled goat feta
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon butter

Instruction

  • For the biscuits: Preheat oven to 400 °F and cover a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, salt and baking soda in a large bowl. Using your fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal,
  • Add greek yogurt and stir until clumps form. Knead mixture briefly until it just holds together.
  • Transfer dough to a floured counter and pat out until 1/2-inch thick.
  • Using a round cutter (mine was 2.5 inches), press straight down and transfer rounds to prepared sheet, spacing two inches apart.
  • Bake until biscuits are golden brown on top, about 12 to 15 minutes.
  • Cool slightly, then serve warm, with butter on top and as a side to your eggs.
  • For the scrambled eggs: In a bowl crack eggs. Add half and half cream, salt, pepper, onion powder.
  • Whisk till well blended, add dill and whisk some more.
  • Heat up a sautée pan to medium heat, add olive oil and butter.
  • Pour in egg mixture.
  • With a baking spatula turn eggs as if folding eggs into a delicate cake batter.
  • Take pan off heat if getting too hot as you don't want to brown the eggs.
  • Add feta and continue the process of orchestrating the pan on and off heat, till eggs are cooked to a soft and creamy texture, and feta is melted.
  • Dust with a bit of dill and serve with biscuits.
  • Enjoy!