Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

Recipe from

Southern Living

Ingredients

2 1/4 cups all-purpose baking mix
1 (3-ounce) package cream cheese, softened
1/3 cup buttermilk
1/2 cup green olives, chopped
1 (6-ounce) jar pitted kalamata olives
1 tablespoon capers, drained
1 garlic clove, pressed
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon black pepper
1 (3-ounce) log goat cheese or package cream cheese, softened

Preparation

Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.

Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.

Bake biscuits at 425° for 10 minutes or until golden.

Pulse kalamata olives and next 6 ingredients in a food processor until combined.

Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.

Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.

Note:

November 2004
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