Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Olive-Stuffed Biscuits




Source of Recipe


Internet


List of Ingredients




2 1/2 cups Bisquick baking mix, divided use
2/3 cup milk
2 Tablespoons sundried tomato paste
6 pitted black ripe olives, sliced (about 1/2 cup)
1 cup Kalamata olives, sliced
flour (for dusting cutter)
1 Tablespoon olive oil


Recipe



Heat oven to 450 degrees F.

In large mixing bowl, combine 2 1/4 cups all-purpose baking mix and milk until thick dough forms. Stir in sun-dried tomato spread, sliced pimiento-stuffed olives and sliced Kalamata olives. Turn dough out onto floured surface and knead in the remaining 1/4 cup baking mix.

Gently roll out dough to 1/2-inch thickness. Cut 14 biscuits using 2 1/2-inch biscuit cutter, dipping cutter in flour to prevent it from sticking.

Transfer biscuits to ungreased baking sheet. Brush tops of biscuits with olive oil.

Bake 10 minutes or until golden brown.

Servings: 14