Olive Biscuits Recipes

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OLIVE-OIL BISCUITS



Olive-Oil Biscuits image

Complement your Greek meal with these sweet biscuits and a cup of strong coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 26

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
1/2 cup sugar
1/4 teaspoon baking soda
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup dry white wine
1/4 cup sesame seeds, plus more for sprinkling
2 teaspoons freshly grated lemon zest
1 teaspoon fennel seeds, crushed, plus more for sprinkling
1/2 teaspoon salt
Pinch of freshly ground white pepper
1 3/4 cups plus 2 tablespoons all-purpose flour
1 large egg

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In the bowl of an electric mixer fitted with the paddle attachment, beat oil and sugar on medium speed, about 2 minutes. In a small bowl, dissolve baking soda in the lemon juice; add to oil mixture along with wine, sesame seeds, zest, fennel seeds, salt, and white pepper. Beat until combined. Add flour, and beat until just combined.
  • Line two baking sheets with parchment paper; set aside. In a small bowl, beat egg with 2 teaspoons water; set aside. Form biscuits by rolling tablespoons of dough into 5-inch logs and joining the ends to make circles. Brush tops with egg wash; sprinkle with sesame seeds and fennel. Arrange on prepared baking sheets, 1 inch apart. Bake biscuits until lightly browned, about 20 minutes, rotating sheets halfway through. Serve warm or at room temperature.

BAKED CHEESE OLIVES



Baked Cheese Olives image

Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.

Provided by ANITAL

Categories     Appetizers and Snacks     Vegetable     Olives

Time 30m

Yield 9

Number Of Ingredients 5

1 cup shredded Cheddar cheese
2 tablespoons butter, softened
½ cup all-purpose flour
⅛ teaspoon cayenne pepper
24 pimento-stuffed green olives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
  • Bake for 15 minutes, or until golden brown.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g

PROVOLONE AND OLIVE BISCUITS



Provolone and Olive Biscuits image

Zesty Kalamata olives pair well with mild-flavored provolone cheese in tender, homemade biscuits.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 7

2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1/2 cup shredded provolone cheese (2 ounces)
1/4 cup Kalamata or ripe olives, well drained and chopped
3/4 cup buttermilk

Steps:

  • Heat oven to 425°. Stir together flour, baking powder and salt in large bowl. Cut in butter and cheese, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in olives and buttermilk just until moistened and soft dough forms.
  • Place dough on lightly floured surface. Knead 5 or 6 times. Roll or pat dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet.
  • Bake 13 to 15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 235, Carbohydrate 20 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Biscuit, Sodium 390 mg

OLIVE BISCUITS



Olive Biscuits image

Provided by Susan Herrmann Loomis

Categories     Bread     Cookies     Olive     Appetizer     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 34 scourtins

Number Of Ingredients 5

9 tablespoons unsalted butter, softened
3/4 cup confectioner's sugar, sifted
1 tablespoon extra-virgin olive oil
1-1/4 cups all purpose flour
1/2 cup cured olives, preferably from Nyons, pitted and coarsely chopped

Steps:

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
  • Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
  • Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
  • Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.

QUICKIE OLIVE OIL BISCUITS



Quickie Olive Oil Biscuits image

These are fast, easy and tasty. I found the recipe in the Chicago Sun-Times but it's originally from 'Entertaining 1-2-3 by Rozanne Gold. It just serves 2 so, obviously, double or triple if needed.

Provided by Hey Jude

Categories     Breads

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

1 cup self-rising flour
3 tablespoons extra virgin olive oil
1/4 cup milk

Steps:

  • Place flour in a small bowl.
  • Make a well and add olive oil and milk and stir until blended and soft dough is formed.
  • Add more or less milk to adjust consistency.
  • Do not overwork or biscuits will be tough.
  • Drop soft dough from spoon onto baking sheet coated with nonstick cooking spray.
  • Bake in a preheated 400-degree oven until golden, about 10 minutes.

Nutrition Facts : Calories 419.8, Fat 22, SaturatedFat 3.6, Cholesterol 4.3, Sodium 809.1, Carbohydrate 47.8, Fiber 1.7, Sugar 0.1, Protein 7.2

BISCUITS WITH OLIVE OIL



Biscuits with olive oil image

Because of the olive oil these biscuits come out crunchy on the outside and are nice and moist on the inside.

Provided by Poppy

Categories     Breads

Time 1h

Yield 25-30 biscuits, 10 serving(s)

Number Of Ingredients 9

1 cup olive oil
1 kg all-purpose flour
2 cups sugar
1 cup fresh orange juice
1 cup dry red wine
1 teaspoon baking powder
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 cup walnuts, coarsely crushed

Steps:

  • In a saucepan, on low temperature, add wine, and gradually dissolve sugar and honey.
  • Add orange juice, olive oil, cinnamon, anissed and walnuts.
  • Mix well and remove from heat.
  • Mix together flour and baking powder and add slowly to the saucepan.
  • Combine well.
  • Shape into small round balls and flatten, place on oiled cookie tray.
  • Bake in preheated oven for 40 minutes at 110° C (225° F).
  • Remove from oven and sprinkle with sugar.
  • Cool.
  • Keep in cool place in airtight jars.

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