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
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Cream Cheese and Olive Biscuits with Olive Parsley Spread
Time: 30 minutes prep, 10 minutes cook
Servings: 30
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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