Za'atar and Fig Biscuits
Green Olive Company
10-12 biscuits
Crackers & Snacks
Serving Suggestions
With labneh or thick Greek yogurt and a drizzle of honey
Alongside a mezze spread with hummus, olives, and fresh vegetables
Split and filled with scrambled eggs and crumbled feta for brunch
As an accompaniment to lamb dishes or Middle Eastern-spiced soups
Variations
Savory-Forward Version: Omit the sugar and honey from the biscuit dough. Add ¼ cup crumbled feta cheese with the figs.
Apricot Variation: Replace figs with chopped dried apricots for a brighter, tangier sweetness that also complements za'atar beautifully.
Seeded Top: After brushing with za'atar butter, sprinkle with additional sesame seeds for extra crunch and visual appeal.
Ingredients
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- 2 cups (250g) all-purpose flour
- ½ cup (45g) old-fashioned rolled oats
- 1½ tablespoons za'atar spice blend
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 8 tablespoons (113g) unsalted butter, frozen
- ¾ cup (100g) dried figs, stemmed and roughly chopped
- 2 tablespoons honey
- ¾ cup (180ml) cold buttermilk
1 tablespoon Green Olive Company olive oil (any infused variety)
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- 3 tablespoons unsalted butter, melted
- 1 tablespoon za'atar spice blend
- 1 teaspoon honey
- Pinch of flaky sea salt (such as Maldon)
Directions
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- Position a rack in the upper third of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, 1½ tablespoons za'atar, sugar, baking powder, baking soda, and fine sea salt until well combined.
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- Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with your fingers to coat the butter shreds in flour, working quickly to keep the butter cold. The mixture should resemble coarse, irregular crumbs with visible butter pieces.
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- Scatter the chopped figs over the flour mixture and toss to distribute evenly.
- In a small bowl, whisk together the buttermilk, honey, and Green Olive Company olive oil (any infused variety).
- Pour the wet ingredients over the flour mixture. Using a fork, then your hands, gently mix until a shaggy dough just comes together. Do not overmix—some dry spots are fine.
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- Turn the dough onto a lightly floured surface. Pat into a rough rectangle about 1 inch thick. Fold the dough in thirds like a letter. Rotate 90 degrees and pat out again. Repeat folding two more times.
- Pat the final dough to approximately 1-inch thickness. Using a 2½-inch round cutter, cut out biscuits pressing straight down without twisting—twisting seals the edges and prevents rise. Gather scraps gently, pat out, and cut remaining biscuits.
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- In a small bowl, stir together the melted butter, 1 tablespoon za'atar, and 1 teaspoon honey.
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- Arrange biscuits on the prepared sheet, spacing 2 inches apart. For extra-tall biscuits, refrigerate on the sheet for 10 minutes before baking.
- Brush tops generously with half of the za'atar honey butter.
- Bake for 18-22 minutes until golden brown on top and cooked through, with visible flaky layers on the sides.
- Remove from oven and immediately brush with remaining za'atar honey butter. Sprinkle with flaky sea salt.
- Cool on the baking sheet for 5 minutes before serving warm.