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Provolone and Olive Biscuits

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  • Prep 20 min
  • Total 35 min
  • Servings 10
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Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.
Updated Jan 21, 2010
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter or margarine
  • 1/2 cup shredded provolone cheese (2 ounces)
  • 1/4 cup Kalamata or ripe olives, well drained and chopped
  • 3/4 cup buttermilk
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°. Stir together flour, baking powder and salt in large bowl. Cut in butter and cheese, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in olives and buttermilk just until moistened and soft dough forms.
  • 2
    Place dough on lightly floured surface. Knead 5 or 6 times. Roll or pat dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet.
  • 3
    Bake 13 to 15 minutes or until light golden brown. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crazy about cheddar? Try it instead of the provolone in these irresistible biscuits.
  • tip 2
    A round glass that's 2 1/2 inches in diameter makes a good stand-in for a biscuit cutter.

Nutrition

235 Calories, 15g Total Fat, 5g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Biscuit
Calories
235
Calories from Fat
135
Total Fat
15g
Saturated Fat
9g
Cholesterol
40mg
Sodium
390mg
Total Carbohydrate
20g
Dietary Fiber
1g
Protein
5g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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