Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Breads
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 oz Feta cheese, crumbled
2 tb Each chopped fresh dill and
-scallion (green onion)
6 Pimento-stuffed green
-olives, chopped
1 tb Lemon juice
10 oz Package ready-to-bake
-refrigerated buttermilk
-flaky biscuits,
(10 biscuits) *
Preheat oven to 400F. In small serving bowl, combine
all ingredients except biscuits; set aside.
Spray ten 2-inch diameter muffin pan cups with
nonstick cooking spray. Separate each biscuit into 2
thin layers of dough and arrange 1 layer in bottom of
each sprayed cup, reserving remaining layers. Arrange
1/10 of cheese mixture over each biscuit in cup, then
top each with 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, 8 to 10 minutes.
Remove pan from oven and carefully drain off water.
Remove biscuits to wire rack and let cool. Makes 5
servings
* 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.
