Greek biscuits

Yield: 5 servings

Measure Ingredient
5 ounces Feta cheese, crumbled
2 tablespoons Each chopped fresh dill and scallion (green onion)
6 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...

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