Greek Biscuits

Ingrients & Directions 5 oz Feta cheese, crumbled 1 tb Lemon juice 2 tb Each chopped fresh dill and 10 oz Package ready-to-bake -scallion (green onion) -refrigerated buttermilk 6 Pimento-stuffed green -flaky biscuits, -olives, chopped (10 biscuits) * Preheat oven to 400F. In small serving bowl, combine all ingredients except […]

Ingrients & Directions


5 oz Feta cheese, crumbled 1 tb Lemon juice
2 tb Each chopped fresh dill and 10 oz Package ready-to-bake
-scallion (green onion) -refrigerated buttermilk
6 Pimento-stuffed green -flaky biscuits,
-olives, chopped

(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…

Yields
5 servings

RobinDee

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