Yield: 5 servings
|5 ounces||Feta cheese, crumbled|
|2 tablespoons||Each chopped fresh dill and scallion (green onion)|
|6 \N||Pimento-stuffed green olives, chopped|
|1 tablespoon||Lemon juice|
|10 ounces||Package ready-to-bake 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 ⅒ 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...