Sun-dried tomato and olive mini biscuits


I volunteered to make a savory snack for chorale rehearsal Monday night.  At 4:00 p.m., I suddently remembered.  I was too proud to run to the store to pick up doritos and bean dip, so I scoured my fridge and cupboard and came up with this creation.  I’ve tweaked it a little after having used my fellow chorale members as guinea pigs on this spur-of-the moment baking attempt, but it hasn’t changed much.

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp kosher salt
  • 1 tsp sugar
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • ½ tsp cayenne pepper
  • 1 tbsp freshly ground black pepper
  • 1 stick of butter, cold and cut into little cubes
  • 3 eggs
  • 2/3 cup plain non-fat yoghurt
  • 1/3 cup crumbled feta cheese
  • 2/3 cup sun-dried tomatoes in olive oil, drained and coarsely chopped
  • 1 dozen pitted Calamata olives, drained and chopped
  • 2 tbsp minced fresh rosemary
  • ¼ cup minced fresh chives

 Combine well all dried ingredients in a mixing bowl.  In a food processor fitted with a dough blade, cream the butter.  Add 2 eggs (reserving the third), yoghurt and feta cheese.  Process until smooth.  With the food processor running, gradually add the flour mixture.  It should form a soft slightly sticky dough that pulls away from the side of the bowl into a large ball.  Add tomatoes, olives and chives and process only until distributed throughout the dough.

Preheat oven to 375 degrees.  Divide the dough into four sections.  Turn one section out on a well floured cutting board, and coat all sides with flour.  Using your palms, pat the dough down to an even ½” thickness.  Using a 1 ½” biscuit or round cookie cutter cut circles of dough and place them on a cookie sheet sprayed with nonstick spray, setting them about 1 inch apart.  Moosh scraps together and pat down against and repeat.   You will need two cookie sheets to accommodate all of the biscuits. Continue with all dough until you only have enough “scrap” to make one last rather ugly biscuit.  This is always my ‘test” biscuit for doneness (which I wolf down) out of the oven. 

Beat the remaining egg and brush the tops of biscuits with beaten egg.  You will have left over egg, which you can save for scrambled eggs later. 

Bake biscuits for 10-15 minutes or until knife insert in your test biscuit comes out clean.  Switch baking pans halfway through cooking so they will cook evenly. Remove cooked biscuits from the oven and transfer them to baking racks or place them on a couple of upside down perforated pizza pans to allow air to circulate underneath them.  This will help prevent them from getting soggy on the bottom.  Let biscuits cool at least 15 minutes (I downed the test biscuit before the 15 minutes were up).  Makes about 4 dozen mini biscuits.

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