Prep 10 mins
Cook 12 mins
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.
- 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)
- 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.
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!