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!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon dried basil, crushed
- 1⁄4 teaspoon salt
- 6 tablespoons butter or 6 tablespoons margarine
- 3⁄4 cup feta cheese, crumbled
- 1⁄4 cup kalamata olive, pitted and chopped
- 3 tablespoons sun-dried tomatoes packed in oil, drained and snipped
- 3⁄4 cup light cream or 3⁄4 cup half-and-half
- 1 egg yolk
- 1 tablespoon light cream or 1 tablespoon half-and-half
- kalamata olive, whole (optional)
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.