Whole Wheat Greek Biscuits
These delicious Greek biscuits were so interesting to make, I wasn't sure whether the biscuit would hold together or not, but the result was great. The biscuits were all puffed beautifully and golden-brown. The layer of filling made with feta, roasted bell pepper, and black olives was super flavorful. We only made half of the recipe, and we got 6 biscuits. They disappeared real fast...
Yield
5 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
feta cheese
crumbled |
|
| ½ | each |
roasted red bell peppers
finely chopped |
|
| ¼ | each |
black olives
chopped |
*
|
| 2 | tablespoons |
parsley leaves
chopped, or 1 teaspoon dried |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
olive oil
|
|
| 1 | large |
eggs
beaten |
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
feta cheese
crumbled |
|
| 0.5 | each |
roasted red bell peppers
finely chopped |
|
| 0.3 | each |
black olives
chopped |
*
|
| 3E+1 | ml |
parsley leaves
chopped, or 1 teaspoon dried |
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
olive oil
|
|
| 1 | large |
eggs
beaten |
|
| 473 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Preheat the oven to 400℉ (200℃).
Spray 12-cup muffin tin with cooking spray, or line with paper liners.
In a small bowl, combine the feta cheese, roasted bell pepper, olives and parsley until well mixed. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and black pepper until well mixed.
Pour in the milk, olive oil, lemon juice and egg, and stir until just moistened and incorporated. If the batter seems a bit dry, add a bit more milk.
Fill each muffin cup ¼ full with the batter.
Arrange 1/10 of cheese mixture over the batter, then top with more batter to fill the muffin cup ⅔ full to the top.
Press the top batter to seal.
Bake until the biscuits are golden brown, 15 to 20 minutes or longer.
Remove the pan from the oven, then remove the biscuits to a wire rack and let cool.
Serve warm or at room temperature.
