GREEK BISCUITS

      Title: GREEK BISCUITS
  Categories: Greek, Breads, Appetizers
       Yield: 5 Servings
  
       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.
   
   ///\oo/\\\ From the hearth in Sandee's Kitchen...
[ add our full cookbook to your website ] [ Search The Cookbook ]