Cream Cheese-And-Olive Biscuits With Olive-Parsley Spread |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great for a light lunch, or a savory side for a special dinner. Ingredients:
2 1/4 cups baking mix |
1 (3 ounce) package cream cheese, softened |
1/3 cup buttermilk |
1/2 cup green olives, chopped |
1 (6 ounce) jar pitted kalamata olives |
1 tablespoon capers, drained |
1 garlic clove, pressed |
1 tablespoon chopped fresh parsley |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
1/4 teaspoon black pepper |
1 (3 ounce) log goat cheese or 1 (3 ounce) cream cheese, softened |
Directions:
1. Pulse first 4 ingredients in a food processor 3 to 4 times or until combined.
2. Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
3. Bake biscuits at 425° for 10 minutes or until golden.
4. Pulse kalamata olives and next 6 ingredients in a food processor until combined.
5. Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
6. Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.
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