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1
Preheat the oven to 400 degrees.
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2
In a food processor, combine the flour with the baking pwdr, baking soda, and salt and process to just combine.
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3
Add in the butter and pulse till a coarse meal is formed.
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4
Add in the buttermilk and cheese and process till just mixed.
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5
Add in the olives and pulse for a few seconds to combine till a slightly sticky dough is formed.
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6
Turn the dough out on a lightly floured surface and with lightly floured hand, knead it 3 or possibly 4 times.
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7
Roll the dough out to 1/2-inch thickness and cut rounds with a small 1 1/2-inch biscuit cutter or possibly similar size cookie cutter.
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8
Lightly coat the biscuits with butter-flavored non-stick cooking spray.
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9
Place the biscuits on an ungreased baking sheet and bake for 15 min or possibly till lightly golden brown.
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10
Remove from the oven and serve piping warm.
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11
This recipe yields sixteen 1 1/2-inch biscuits
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12
Variation: For a sweet biscuit, omit the cheese and olives and add in 1/2 c. raisins, currants, dry cherries, or possibly dry blueberries.
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13
Do-Ahead
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14
Prep: The biscuits can be prepared a day in advance, kept in an airtight container, and warmed just before serving.
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15
The biscuits can also be frzn in sealed containers or possibly plastic bags for 2 to 3 months.
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16
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.
