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

Southern Living NOVEMBER 2004

  • Yield: Makes 30 appetizer servings


  • 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


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.