Greek Biscuits
.
Yield
5 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
feta cheese
crumbled |
|
| 6 | each |
green olives
pitted and finely chopped |
*
|
| 2 | tablespoons |
dill weed
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | each |
biscuit dough
store-bought or homemade |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
feta cheese
crumbled |
|
| 6 | each |
green olives
pitted and finely chopped |
*
|
| 3E+1 | ml |
dill weed
|
*
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
biscuit dough
store-bought or homemade |
* |
Directions
Preheat oven to 400℉ (200℃).
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.
