Provolone and Olive Biscuits

  • Prep 20 min
  • Total 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

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.

  • 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 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.
© 2024 ®/TM General Mills All Rights Reserved