Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.
Provolone and Olive Biscuits
- Prep Time 20 min
- Total 35 min
- Servings 10
- Ingredients 7
Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter or margarine
- 1/2 cup shredded provolone cheese (2 ounces)
- 1/4 cup Kalamata or ripe olives, well drained and chopped
- 3/4 cup buttermilk
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 425°. Stir together flour, baking powder and salt in large bowl. Cut in butter and cheese, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in olives and buttermilk just until moistened and soft dough forms.
-
Step2Place dough on lightly floured surface. Knead 5 or 6 times. Roll or pat dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet.
-
Step3Bake 13 to 15 minutes or until light golden brown. Serve warm.
Nutrition
235
Calories
15g
Total Fat
5g
Protein
20g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Biscuit
- Calories
- 235
- Calories from Fat
- 135
- Total Fat
- 15g
- Saturated Fat
- 9g
- Cholesterol
- 40mg
- Sodium
- 390mg
- Total Carbohydrate
- 20g
- Dietary Fiber
- 1g
- Protein
- 5g
% Daily Value*:
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 3 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved