There’s nothing like a warm batch of biscuits fresh from the oven! Since we eat biscuits -or, ah, shortcakes- a lot around here, I thought it would be fun (and kind of seasonally appropriate) to mix things up and turn them into a salad situation. I even whipped some feta for the occasion!

Yeah… we fancy.

 

Oooooh, hey greek yogurt biscuits! You look GOOD! So light and fluffy.

This is where things get really fun. Fresh biscuits + creamy whipped feta + Greek salad = a seriously delicious thing going on. Yum!

I made these as a super quick lunch last week, and we happily ate the leftovers for the lunch the next day… but I wouldn’t count these out as a breakfast deal. I mean, why not?

Woohoo for shortcakes and salad!

Greek Salad Shortcakes with Whipped Feta – Baker by Nature

* this recipe was inspired by the tomato scallion shortcakes in the smitten kitchen cookbook

For the Greek Yogurt Short Cakes –

Ingredients:

2 cups all-purpose flour

1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper (optional)

6 tablespoons unsalted butter, very cold and cut into tiny pieces

1/2 cup greek yogurt

1/2 cup buttermilk

Instructions:

Preheat oven to 450 degrees (F). Line a baking sheet with parchment paper and set aside. Whisk the dry ingredients together in a large bowl. Using your fingertips, cut the cold butter into the dry mixture until it resembles a coarse meal. Stir in the greek yogurt and buttermilk, and mix until evenly combined. Turn the dough onto a well floured surface and pat the dough out until it is about 1 inch thick. Cut into 3 inch rounds, reforming dough scraps as needed. Place the biscuits on the prepared baking sheet, spacing 2 inches apart. Bake for 10-12 minutes, or until they are lightly golden brown on top. Transfer to wrack for cooling.

For the Whipped Feta

Ingredients:

5 ounces feta cheese, at room temperature

2 tablespoons greek yogurt

Instructions:

Place feta and greek yogurt in a blender or food processor and pulse until smooth.

For the Greek Salad

Ingredients:

1 english cucumber, quartered then chopped into small chunks

1/4 cup red onion, thinly sliced (you can use less if you don’t like too much onion)

20 kalamata olives, roughly chopped

1 red bell pepper, seeded and diced

1 cup grape tomatoes, cut in half

1 tablespoon parsley, chopped

1 1/2 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

1 heaping teaspoon dijon mustard

1 tablespoon fresh lemon juice

Pinch of sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Instructions:

In a large bowl mix together the olive oil, red wine vinegar, dijon mustard, sugar, salt, and pepper. Add the vegetables to the bowl and toss gently together.

Assembly

Split each biscuit in half, generously slater one side with whipped feta, then spoon on about a 1/4 cup of the greek salad mixture. Aaaaaand Eat!