Artichoke, Roasted Red Pepper, & Feta Biscuits

By Maria Lichty

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We make homemade biscuits on a regular basis. I love traditional buttermilk biscuits, but sometimes we like to jazz things up. We’ve made Sweet Potato Rosemary Biscuits, Bacon Cheddar Biscuits, and my favorite sweet biscuits, Gooey Cinnamon Biscuits. I guess we are kind of biscuit crazy at our house:) The craze continues with my latest creation- Artichoke, Roasted Red Pepper, & Feta Biscuits. These savory biscuits are filled with a few of my favorite ingredients and are a great addition to any meal.

These biscuits are easy to make because you don’t have to roll out the dough, they are drop biscuits. You can whip up a batch in no time. The biscuits are loaded with flavor thanks to the garlic, artichokes, roasted red peppers, and feta cheese. I also threw in some fresh basil because you can’t go wrong with basil:) The biscuits are tender, buttery, and filled with goodness.

We served the biscuits with a big Greek salad, but they would also go well with a big bowl of soup. The biscuits are very comforting and are almost a meal on their own. If you are in the mood to try a new biscuit recipe, give these Artichoke, Roasted Red Pepper, & Feta Biscuits a try. We loved them!

Also, we’ve had several requests for more baby photos of our little pea. Yesterday, I posted a few of Caleb’s baby photos on our “On the Side” page. I will be posting all baby related posts “On the Side,” so if you are interested in following, make sure you subscribe to our RSS feed so you don’t miss a post!

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Artichoke, Roasted Red Pepper, & Feta Biscuits

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  • 1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
  • 2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Stir in the minced garlic and fresh basil. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add artichokes, roasted red peppers, feta cheese and gently stir. Pour buttermilk over all of the ingredients and stir with a spatula until just combined.
  • 3. Drop round spoonfuls of dough, about four tablespoons, onto prepared baking sheet. Brush biscuits with melted butter. Bake for 15 minutes or until tops are golden brown. Remove from oven and serve warm.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Those look amazing! So glad to see a fellow biscuit lover! Thanks for linking back to mine!

  2. There’s a similar recipe in Art & Soul of Baking that I keep thinking about making… uses basil instead of artichokes though. This combination sounds so good!

  3. Biscuit craziness is totally warranted when you have so many good options to choose from! I love the mix-ins in these…the perfect savory twist!

  4. I’ve had your sweet potato biscuits bookmarked forever and now I must add these to the list! I actually have almost everything on hand so I just might make these tonight..and add kalamata olives! 🙂

  5. Love the flavor combo, and I die for anything artichoke related. Have you tried them with gruyere? That sounds good!

  6. I am a huge, huge fan of making biscuits and these look like some of the best yet! I love the idea of adding artichokes 🙂

  7. I am a huge fan of savory biscuits!! These sound so good and would be good with so many things – soups, salads, chili…..

  8. I see biscuits in my neat future. These are so packed with flavour I see a side just a side salad for a light lunch.

  9. Never would have thought to put roasted peppers and artichokes in a biscuit – great idea! 🙂

  10. Your flavorful biscuits make me want to give my family’s four generation biscuits an update! What great additions!

  11. What a unique combination of flavors. Such a beautiful color too. These sound so delicious! Love that they are drop bisquits too…not having to roll them is easier.

  12. These are coming out of the oven right now, and I wish you could taste them! Soooooo good! I am making them for a breakfast potluck, and I am seriously thinking of skipping it altogether to keep these to myself! Amazing!

  13. Prime rib, baked potatoes, fresh green salad, steamed broccoli, and THESE BEST BISCUITS EVER! Such a perfect recipe for taking our simple, delicious but uncomplicated pre-Christmas dinner and adding … complicatedness! These jazzed up the table, the plate, and the tastebuds! –> Served them with butter tonight — serving these as mini-biscuits with balsamic onion jam tomorrow on our appetizer buffet dinner. YUM! We liked them so much we may have them on Christmas day, too 😉

  14. I just took these out of the oven to go with the beef tenderloin my Mom has made for Christmas dinner, so far despite all the cookies and cakes, these are my favorite thing I have made today, they smell like heaven, I cannot wait to eat them. So pretty and festive for the holiday!

  15. These biscuits were great! My first time making them from scratch, so they turned out in somewhat funny shapes, but still tasted delicious. I think next time I would add more feta :). I sauteed the leftover potatoes with Trader Joe’s soy choirzo and mustard greens, also delicious. Thanks for the recipe!

  16. I love this idea. The Hubs is more of a traditional biscuit guy, but I’m all about mixing it up! Besides, I hate rolling out dough 🙂 We’d love it if you would link up your recipe at March is artichoke month!