Provolone and Olive Biscuits

Provolone and Olive Biscuits

Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

10

biscuits

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
  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.
Makes 10 biscuits
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Crazy about cheddar? Try it instead of the provolone in these irresistible biscuits.
Success
A round glass that's 2 1/2 inches in diameter makes a good stand-in for a biscuit cutter.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 3 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.