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Prep 20min
Total35min
Servings10
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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
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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.
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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.
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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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