Cream Cheese and Olive Biscuits with Olive Parsley Spread Recipe
Ingredients
- 2 1/4 cups all purpose baking mix
- 3 oz cream cheese, softened
- 1/3 cup buttermilk
- 1/2 cup green olives, chopped
- 1 - 6 oz jar pitted kalamata olives
- 1 tbsp capers, drained
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 3 oz goat cheese, softened
Directions
- Pulse first four ingredients in a food processor 3 or 4 times until combined.
- Turn dough out onto a lightly floured surface. Pat the dough into a 1/2 inch thickness. Cut with a 2 inch fluted cutter. Place on ungreased baking sheets.
- Bake the biscuits at 425 for 10 minutes or until golden.
- Pulse kalamata olives and next six ingredients in the food processor until combined.
- Split the biscuits in half. Spread with cream cheese and olive mixture. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 30 servings | |
| Calories 34 | |
| Calories from Fat 28 | 82% |
| Total Fat 3.15g | 4% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 95mg | 4% |
| Potassium 13mg | 0% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.42g | 0% |
| Protein 0.86g | 1% |
