Savory Mediterranean Biscuits

READY IN: 22mins
Recipe by Cinizini

The trio of kalamata olives, feta cheese and sundried tomatoes really make these savory biscuits stand out. My mom clipped this from a magazine awhile back; I think it might've been Good Housekeeping. I love the flavor of these: buttery, cheesy, slightly salty, tangy, yum! I usually just eat them by themselves but I could see them being eaten alongside a spinach salad for a light dinner, or maybe alongside a lamb or chicken entree. If you like you can substitute dried oregano for the dried basil.

Top Review by CulinaryExplorer

We thought these were really good. The only thing I would do different next time is to add more olives, feta, and tomatoes, as they were somewhat sparse. They had a nice fluffy texture inside and a crisp outside. I shaped mine into scones since it seemed easier and served with Recipe #248416 for a fantastic meal!

Ingredients Nutrition


  1. In a medium mixing bowl, stir together the first five ingredients (flour through salt). Using a pastry blender, cut in butter or margarine until the mixture forms coarse crumbs. Next, stir in the cheese, chopped olives, and tomatoes.
  2. Make a well in the center of the dry mixture and quickly pour 3/4 cup light cream or half and half over it. Stir with a fork until just moistened.
  3. Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing the dough until it's almost smooth. This should take about 10-12 strokes. Be careful not to over-knead as the biscuits will get tough. The dough will still be pretty soft.
  4. Lightly roll out dough into a 10-inch by 8-inch rectangle, about half an inch in thickness. Cut the dough into 2-inch squares.
  5. Arrange biscuits 1 inch apart on an ungreased baking sheet. In a small bowl, beat egg yolk with the tablespoon of light cream or half and half, then brush the top of each biscuit with this mixture.
  6. Bake in a 450 degree oven for 10 to 12 minutes or until biscuits are golden. Remove from baking sheet and serve warm with whole Kalamata olives, if you like.

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