Black Olive and Cheese Biscuits
Author: Laurie Burrows Grad
  • 1 3/4 Cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons unsalted chilled butter; diced
  • 2/3 Cup lowfat buttermilk
  • 2 Tablespoons freshly-grated Parmesan cheese
  • 4 black or Kalamata olives; pitted, and finely chopped
  1. Preheat the oven to 400 degrees.
  2. In a food processor, combine the flour with the baking powder, baking soda, and salt and process to just combine. Add the butter and pulse until a coarse meal is formed. Add the buttermilk and cheese and process until just mixed. Add the olives and pulse for a few seconds to combine until a slightly sticky dough is formed.
  3. Turn the dough out on a lightly floured surface and with lightly floured hand, knead it 3 or 4 times. Roll the dough out to 1/2-inch thickness and cut rounds with a small 1 1/2-inch biscuit cutter or similar size cookie cutter. Lightly coat the biscuits with butter-flavored non-stick cooking spray.
  4. Place the biscuits on an ungreased baking sheet and bake for 15 minutes or until lightly golden. Remove from the oven and serve piping hot.
This recipe yields sixteen 1 1/2-inch biscuits

Variation: For a sweet biscuit, omit the cheese and olives and add 1/2 cup raisins, currants, dried cherries, or dried blueberries.

Do-Ahead Prep: The biscuits can be prepared a day in advance, kept in an airtight container, and warmed just before serving. The biscuits can also be frozen in sealed containers or plastic bags for 2 to 3 months.

Comments: This lightened biscuit uses one-third of the shortening in a traditional recipe, and is enriched with lowfat buttermilk and enhanced with pungent olive and cheese flavors.

Per Serving (excluding unknown items): 866 Calories; 4g Fat (3.7% calories from fat); 28g Protein; 177g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 2843mg Sodium. Exchanges: 11 Grain(Starch); 1/2 Non-Fat Milk; 0 Other Carbohydrates.

NOTES : Recipe from "Entertaining Light & Easy" by Laurie Burrows Grad, Senior Editor of since 1996
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