Provolone and Olive Biscuits

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

  • prep time 20 min
  • total time 35 min
  • ingredients 7
  • servings 10

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Biscuit
    Calories
    235
    (
    Calories from Fat
    135),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    390mg
    390%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Iron
    8%;
    Exchanges:
    1 Starch; 3 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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