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Greek biscuits
Artist: _
Categories: Appetizers, Bakery, Biscuits, Breads, Eastern European, Greek, Muffins & Biscuits
Yield: 5
Rating: 0
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Ingredients:
5 ozFeta cheese, crumbled
2 tbspEach chopped fresh dill and
-scallion (green onion)
6 Pimento-stuffed green
-olives, chopped
1 tbspLemon juice
10 ozPackage ready-to-bake
-refrigerated buttermilk
-flaky biscuits
Procedures:
1(10 biscuits) * preheat oven to 400°F.
2In small serving bowl, combine all ingredients except biscuits; set aside.
3Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
4Separate each biscuit into 2 thin layers of dough and arrange 1 layer in bottom of each sprayed cup, reserving remaining layers.
5Arrange 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.
6Partially fill remaining cups with water (this will prevent pan from burning and/or warping).
7Bake until biscuits are golden brown, 8 to 10 minutes.
8Remove pan from oven and carefully drain off water.
9Remove biscuits to wire rack and let cool.
10Makes 5 servings * keep biscuits refrigerated until ready to use.
11Separate 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.
12////\ from the hearth in sandee"s kitchen..
 
 
 
 

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