Provolone and Olive Biscuits

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

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 10

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
  • 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.

Expert Tips

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 cutter.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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