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