Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.
cups Gold Medal™ all-purpose flour
teaspoons baking powder
cup butter or margarine
cup shredded provolone cheese (2 ounces)
cup Kalamata or ripe olives, well drained and chopped
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.
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.
Bake 13 to 15 minutes or until light golden brown. Serve warm.
Crazy about cheddar? Try it instead of the provolone in these irresistible biscuits.
A round glass that's 2 1/2 inches in diameter makes a good stand-in for a biscuit
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Biscuit
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.