A word to the wise: if your boyfriend's mom makes you dinner, eat up, tasty or not. Luckily, I have no need to fake smiles through gummy pasta and dried-out pound cake; one of the best cooks I know just happens to have brought up my boyfriend.
She introduced to me these herb-flecked feta biscuits, which I had no problem scarfing down (I may have eaten two, despite their large size). These biscuits have enough verve and spunk to be great on their own, but I'd imagine that they'd also make for a decadent breakfast sandwich, split in half and layered with fried egg, bacon, and a slice of gooey mild cheese like fontina.
— additional reporting by Haley Lyndes
Adapted from Liz Armenante
Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, salt, and herbes de Provence in a large mixing bowl. Add the cubed butter, and cut in with a pastry blender until it resembles coarse cornmeal and there are no pieces of butter larger than a pea.
Whisk together the buttermilk and egg in a small bowl, and pour over the butter-flour mixture. Gently fold in until just absorbed; fold in the feta until it resembles a shaggy dough.
Turn the dough out onto a lightly floured surface, and knead 6-8 times, or just until cohesive. Pat out into a rough rectangle, about 1/2-inch thick. Cut into 8 equal rectangles for large biscuits, or 16 triangles for smaller ones.
Brush with egg wash (the water-egg mixture), and bake for 17-20 minutes, or until the tops are lightly golden.
Cool slightly on a cooling rack.