Italian Biscuits
There is no denying these Italian Biscuits are packed with flavor. Like Kalamata olives, sun dried tomatoes and basil. Wow! Now that’s a biscuit worthy of dinner! Serve these Italian biscuits as appetizers. Add some Italian meats, cheeses with mustard. OR…make little sandwiches and pack them in your lunch. Pack in an Italian gift basket!
Italian Biscuits
Yield:
Makes 10 Biscuits
Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
34 minutes
Ingredients
For the Biscuit:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 cup sour cream
- 5 to 6 tablespoons water
- 1/3 cup green and Kalamata olives, sliced
- 1/4 cup sun dried tomatoes, chopped
- 1 teaspoon dried basil
For the Topping:
- 1 to 2 tablespoons olive oil
- 1/8 teaspoon black pepper
Instructions
For the Biscuits:
- Preheat oven to 450 degrees.
- Spray a cookie sheet with non stick cooking spray.
- Mix together flour, salt, baking soda and baking powder.
- Add sour cream, water, olives, tomatoes and basil.
- Mix until all the ingredients are combined.
- Dump dough onto a well floured surface.
- If dough is too sticky, sprinkle on extra flour and knead.
- Roll dough into a 3/4-inch round and using a 2-1/2-inch biscuit cutter, cut dough.
- Roll out dough again until all the dough is used.
- Place on prepared cookie sheet.
For the Topping:
- Brush olive oil onto the tops of the biscuits and sprinkle with the pepper.
- Bake 12 to 14 minutes or until golden brown.
Hi Sheryl – I am such a bread lover and this look SO delicious! I love that they have olives and dried tomato! Thank you so much for sharing and pinning! Have a happy Saturday and a fantastic weekend!
My Italian family will love the flavors in these biscuits.. really fun recipe. Thank you for sharing it with us on foodie friday.
My daughter will LOVE these biscuits. She absolutely loves olives and everything with bread! Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board. Have a great week and please join us next Friday.