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.
These biscuits are better with jam or butter. Cream cheese does not go well on biscuits. The olive spread goes better on a cracker.