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haloumi biscuits
haloumi biscuits
Photo by Stefanie Trepper for Spoon University
Lifestyle

Make These Haloumi Biscuits As A Thanksgiving Side This Year

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Thanksgiving officially kicks off the holiday season, and with it comes the opportunity to showcase special dishes that evoke a sense of comfort and elegance. The biscuits featured in this recipe are no exception to that sentiment. They are homey and familiar, yet elevated with the addition of unctuous haloumi. 

These biscuits are inspired by a dish served in a restaurant called The Grey Jay. in Burlington, VT, where they feature their own version of haloumi biscuits on their menu.  In their own right, their version of halloumi biscuits is so delicious you will find yourself wanting an order for the table and a second one to take home. In fact, you may love the biscuits so much that you leave feeling inclined to develop a copycat recipe so you do not have to travel to Burlington to enjoy these flaky treats.

Haloumi is versatile, creamy, and briny, and it works as a canvas that inspires creativity in the kitchen. Traditionally, a sheep and goat milk cheese, haloumi has a high melting point, making it a perfect candidate for high-heat cooking such as grilling, which results in a creamy texture. It can be eaten raw as well, and when you do so, you will be privy to its firm texture and characteristic squeaky finish. Whether cooked or raw, halloumi has a briny, salty flavor that reflects a blend of feta and mozzarella.  Entering the culinary festivities of the holiday season with haloumi on the menu is a luxurious way to elevate your dishes. Enjoy it in these biscuits and serve them as an elegant side dish on your holiday table. ‘Tis the season…for haloumi!

Haloumi Biscuits
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Haloumi Biscuits

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesTotal time: 20 minutesServings:8 servings

    Haloumi dough

    • Harissa butter

Instructions

  1. Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse sand.
  2. Slowly add the cold milk or buttermilk in a slow, steady stream. Use a fork to stir in the milk. Mix until the batter is just evenly moistened and the dough just comes together.  Add the haloumi and fold it into the batter with a rubber spatula.
  3. Using a ¼-cup measure, scoop the dough into 8 evenly spaced mounds, then place them on the prepared sheets. Sprinkle the tops lightly with ras el hanout or za’atar, if using. Refrigerate for 15 minutes.
  4. Remove the baking sheet from the refrigerator and bake the biscuits for 20 minutes, until golden brown. The biscuits can be served either warm or at room temperature.
  5. While the biscuits are baking, place the butter into a small bowl and mix with the harissa and salt until thoroughly combined.
  6. Serve the biscuits with the harissa butter.  Enjoy!!

Notes

  • The biscuit dough can be made in a stand mixer if you have access to one. Follow the steps as listed above, but forgo incorporating the butter into the flour with two knives or using a fork to combine the batter.
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Stefanie Trepper
Stefanie Trepper is a freelance contributor to Spoon University in New York City, where she is a recipe tester and developer.

As a culinary student, she focused on developing nutritious, budget-friendly, and adaptable recipes to accommodate various diets and food allergies. She is committed to sourcing healthy, local, and seasonal foods and is a contributor and volunteer at her local organic cooperative community garden. Stefanie studied in Provence, France, where she learned about sustainable farming and cooking practices. During her study in France, Stefanie developed relationships with local farmers and purveyors and utilized seasonal, locally sourced foods. Concurrently, she worked in a restaurant, which earned a green Michelin star for sustainability under a two Michelin-starred chef. Stefanie has previously worked as both an educator and an administrator and used food and cooking to bridge cultural connections. A graduate of Colby College, she is passionate about environmental studies and earned a B.A. in Art History. She also holds a Master's Degree from The Bank Street College of Education and an advanced leadership certificate from Harvard University.

In her free time, Stefanie enjoys traveling, learning the Italian language, entertaining friends for dinner dates, and spending time with her husband and two children. She also enjoys listening to her favorite true crime podcasts and playing with her two rescued cats. Stefanie is a horror movie buff and considers Halloween (1978) one of the best horror movies of all time. A lover of New York City, Stefanie loves exploring new neighborhoods, perusing ethnic markets, and finding new dishes and cuisines to replicate at home.