Savory Mediterranean Biscuits

Name: Savory Mediterranean Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 20 biscuits
Ingredients: 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)

(1)

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.

READY IN: 22mins

YIELD: 20 biscuits

UNITS: US

INGREDIENTS

Nutrition

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

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.

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