Flaky, buttery, and savory Caramelized Shallot, Feta, & Hot Honey Biscuits.
These savory biscuits are filled with caramelized shallots, creamy feta, and topped with honey honey and flaky sea salt.
Take your biscuits to the next level by filling them with caramelized shallots and creamy feta and brushing the tops with hot honey – it’s simply irresistible.
These Caramelized Shallot, Feta, & Hot Honey Biscuits are my new favorite soup, stew, and hearty meal pairing.
They are light, buttery, and flaky with pockets of creamy feta and scattered with caramelized shallots. The saltiness of the shallots and feta pairs perfectly with the sweet and spicy hot honey topping.
How to make Caramelized Shallot, Feta, & Hot Honey Biscuits:
- Heat oil in a small saute pan over medium heat. Add sliced shallots and a pinch of kosher salt. Cook shallots until they begin to brown, turn heat to low, and cook until very soft about 15 minutes. Stir in another pinch of salt and fresh thyme. Cook for another 2 minutes. Transfer to a bowl, cover, and refrigerate to cool.
- Preheat oven to 375°F. In a large bowl, whisk together flour, baking powder, sugar, and salt. Use your hands to mix in cold grated butter until fully incorporated. Fold in cooked, chilled shallots.
- In liquid measuring cup, whisk together non-dairy milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork dough. The dough will be shaggy with some wet spots.
- Transfer dough to lightly-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Add a few slices of feta into the center of the rectangle. Fold one side into the center, then the other side. Turn dough horizontally, then flatten into a ¾” thick rectangle again. Add another layer of feta slices. Repeat this 2 more times.
- Cut dough into 3-inch circles with round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8.
- Arrange circles on parchment-lined baking sheet. Brush tops with milk. Bake biscuits for 17 minutes until tops are light golden brown. While biscuits are still warm, brush over hot honey and flaky salt.
Why you’ll love these Caramelized Shallot, Feta, & Hot Honey Biscuits:
- Light, buttery, and flaky
- Embedded with pockets of creamy feta and caramelized shallots
- Simple and easy to make
- Perfect hearty meal pairing
- Oh so delicious!
Frequently asked questions:
Can I make these biscuits gluten-free?
I have not tested a gluten-free version of this recipe. However, this is a delicious-looking gluten-free biscuit recipe you can make as a base then add the add-ins from my recipe.
Can I sub regular honey for hot honey?
Yes, definitely!
How can I make this recipe vegan?
Swap the feta for vegan feta and honey for maple syrup or agave.
If you’re looking for more biscuit recipes, you’ll also love this Vegan Strawberry Shortcake and these Raspberry and Honey Biscuits.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Flaky, buttery, and savory Caramelized Shallot, Feta, & Hot Honey Biscuits.
- 1 tbsp neutral-flavored oil
- 2 medium shallots, finely sliced
- 1 tbsp fresh thyme leaves
- 3 cups (430g) all-purpose flour
- 2 tbsp (24g) baking powder
- 1 tbsp (12g) granulated sugar
- 1 tsp kosher salt
- 1 cup cold vegan butter, grated (or sub unsalted butter)
- 1 cup unsweetened, non-dairy milk (or sub regular milk)
- ¼ cup (54g) coconut cream (or sub heavy cream)
- 2 tsp lemon juice
- 4 oz (½ block) regular or vegan feta
- Hot honey, for topping (or sub maple syrup or agave)
- Flaky sea salt, for topping
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Heat oil in a small saute pan over medium heat. Add sliced shallots and a pinch of kosher salt. Cook shallots until they begin to brown, turn heat to low, and cook until very soft about 15 minutes. Stir in another pinch of salt and fresh thyme. Cook for another 2 minutes. Transfer to a bowl, cover, and refrigerate to cool.
-
Preheat oven to 375°F. In a large bowl, whisk together flour, baking powder, sugar, and salt. Use your hands to mix in cold grated butter until fully incorporated. Fold in cooked, chilled shallots.
-
In liquid measuring cup, whisk together non-dairy milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork dough. The dough will be shaggy with some wet spots.
-
Transfer dough to lightly-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Add a few slices of feta into the center of the rectangle. Fold one side into the center, then the other side. Turn dough horizontally, then flatten into a ¾” thick rectangle again. Add another layer of feta slices. Repeat this 2 more times.
-
Cut dough into 3-inch circles with round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8.
-
Arrange circles on parchment-lined baking sheet. Brush tops with milk. Bake biscuits for 17 minutes until tops are light golden brown. While biscuits are still warm, brush over hot honey and flaky salt.
