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Greek Biscuits




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Greek Biscuits

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.

From: the hearth in Sandee's Kitchen. . .

 

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