Provolone and Olive Biscuits

Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.

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Servings 10

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ingredients 7
Prep Time 20 min
Total Time 35 min

Ingredients

2: cups 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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Directions

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.