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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Ingredients:
2/3 cup feta cheese, crumbled |
1 tablespoon lemon juice |
2 tablespoons chopped fresh dill |
2 tablespoons chopped scallions |
10 ounces ready-to-bake refrigerated buttermilk flaky biscuits |
6 pimento stuffed olives, finely chopped |
Directions:
1. Preheat oven to 400F; in small serving bowl, combine all ingredients except biscuits; set aside.
2. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
3. Separate each biscuit into 2 thin layers of dough and arrange 1 layer.
4. in bottom of each sprayed cup, reserving remaining layers.
5. Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with.
6. remaining biscuit layer; press around edge of each biscuit to seal.
7. Bake until biscuits are golden brown, 8 to.
8. 10 minutes.
9. Remove biscuits to wire rack and let cool.
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