Feta Biscuit, Dollarhide Ranch Peach Jam, Crispy Prosciutto

Recipe Courtesy of St. Supéry Estate Chef


3 cups all-purpose flour
1 Tbsp sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cracked black pepper
¾ cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 Tbsps cold water
¾ cup sour cream, cold
⅓ cup chopped chives
¾ cup crumbled feta cheese
1 egg beaten for egg wash


Place the rack in the center and upper third part of the oven and preheat oven to 400° F. Line two baking sheets with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt and black pepper. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.
In another bowl, combine egg, sour cream and water. Beat lightly with a fork. Add this to the flour mixture all at once, stirring enough to make a soft and shaggy dough. Add the chives and feta and dump mixture on a clean counter to knead the dough together. The mixture will come together in about 10 to 15 kneads.
Roll or pat out into a 1-inch thickness. Cut into rounds using a biscuit cutter. Reshape and roll dough to create more biscuits with excess scraps. Place on prepared baking sheet, brush with egg wash and sprinkle with coarse sea salt. Bake for 12-15 minutes. Serve warm with a little butter, peach jam, and prosciutto.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

Serves As

Hors D’oeuvres

A great wine to celebrate

New Year’s Day, Valentine’s Day, Mother’s Day, Easter, Passover, Summer, Labor Day, Dinner Party, World Vegetarian Day, Hanukkah

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