Side Pannel
Greek Biscuits
Greek Biscuits
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Breads, Appetizers
Ingredients List
- 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,
Directions
(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...
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...
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