This is a print preview of "Black Olive And Cheese Biscuits" recipe.

Black Olive And Cheese Biscuits Recipe
by Global Cookbook

Black Olive And Cheese Biscuits
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 1 3/4 c. all-purpose flour
  • 2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp. unsalted chilled butter diced
  • 2/3 c. lowfat buttermilk
  • 2 Tbsp. freshly-grated Parmesan cheese
  • 4 x black or possibly Kalamata olives pitted, and finely minced

Directions

  1. Preheat the oven to 400 degrees.
  2. In a food processor, combine the flour with the baking pwdr, baking soda, and salt and process to just combine. Add in the butter and pulse till a coarse meal is formed. Add in the buttermilk and cheese and process till just mixed. Add in the olives and pulse for a few seconds to combine till a slightly sticky dough is formed.
  3. Turn the dough out on a lightly floured surface and with lightly floured hand, knead it 3 or possibly 4 times. Roll the dough out to 1/2-inch thickness and cut rounds with a small 1 1/2-inch biscuit cutter or possibly similar size cookie cutter. Lightly coat the biscuits with butter-flavored non-stick cooking spray.
  4. Place the biscuits on an ungreased baking sheet and bake for 15 min or possibly till lightly golden brown. Remove from the oven and serve piping warm.
  5. This recipe yields sixteen 1 1/2-inch biscuits
  6. Variation: For a sweet biscuit, omit the cheese and olives and add in 1/2 c. raisins, currants, dry cherries, or possibly dry blueberries.
  7. Do-Ahead
  8. Prep: The biscuits can be prepared a day in advance, kept in an airtight container, and warmed just before serving. The biscuits can also be frzn in sealed containers or possibly plastic bags for 2 to 3 months.
  9. Comments: This lightened biscuit uses one-third of the shortening in a traditional recipe, and is enriched with lowfat buttermilk and enhanced with pungent olive and cheese flavors.
  10. Yield: 16 biscuits