|
These delightful biscuits can be served
an hors d'oeuvre or as a change from the usual lunchtime sandwich.
Ingredients:
5 ounces feta cheese, crumbled
2 tbsp each chopped fresh dill and
scallions (green onions)
6 pimiento-stuffed green olives, chopped
1 tbsp lemon juice
10-ounce package ready-to-bake refrigerated buttermilk flaky biscuits
(10 biscuits) *
Method
-
Preheat oven to 400 degree F.
-
In small mixing bowl combine remaining
ingredients except biscuits: set aside.
-
Spray ten 2 1/2-inch-diameter muffin
pan cups with nonstick cooking spray.
-
Separate each biscuits into 2 thin
layers of dough and arrange 1 layer in bottom of each sprayed cup,
reserving remaining layers.
-
Arrange 1/10 cheese mixture over each
biscuit in cup, then top each with a 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,
about 8 to 10 minutes.
-
Remove pan from oven and carefully
drain off water (remember, it will be boiling hot).
-
Remove biscuits to wire rack and let
cool.
* 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. |
