Greek biscuits
Yield: 5 Servings
Ingredients:
- 5 oz Feta cheese crumbled
- 2 tb Each chopped fresh dill and -scallion (green onion)
- 6 Pimento-stuffed green -olives chopped
- 1 tb Lemon juice
- 10 oz Package ready-to-bake
Instructions:
-refrigerated buttermilk -flaky biscuits (10 biscuits) * Preheat oven to 400F. In small serving bowl combine all ingredients except biscuits; set aside. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray. Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup reserving remaining layers. Arrange 1/10 of cheese mixture over each biscuit in cup then top each with remaining biscuit layer; press around edge of each biscuit to seal. Partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake until biscuits are golden brown 8 to 10 minutes. Remove pan from oven and carefully drain off water. Remove biscuits to wire rack and let cool. Makes 5 servings * Keep biscuits refrigerated until ready to use. Separate dough into layers as soon as biscuits are removed from refrigerator; they will be difficult to work with if allowed to come to room temperature. ///oo/\ From the hearth in Sandee's Kitchen...
