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1
Preheat oven to 400F (200C).
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2
Coat an 8*8 inch baking dish with cooking spray.
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3
For the herb filling:
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4
Mix all ingredients, and use a fork to toss well.
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5
For the biscuit dough:
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6
Combine whole wheat pastry flour, all-purpose flour, baking powder, baking soda and salt in a large bowl (If you can sift them, it will be even better.)
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7
Put in cream cheese, and use your fingertips to mix well, will be a little crumby.
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8
Then stir in 2 tablespoons of olive oil and buttermilk.
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9
Combine mixture until dough forms together.
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10
Take dough out onto onto a lightly floured surface, and knead the dough about 2 or 3 minutes, until not too sticky.
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11
Then roll dough into 15*10 inches rectangle.
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12
Brush it with some of left 1 tablespoon oil, leaving 1/2-inch dry edge of all sides.
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13
Spread prepared herb mixture evenly over oiled space, and press mixture into dough.
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14
Roll up dough lengthwise.
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15
Pinch edges at ends together.
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16
Then cut into 12 rounds, around 1 1/4 inches thick.
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17
Set rounds cut side up on a greesed baking sheet or you can coat with cookingn sray.
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18
Use the remaining oil to brush each top.
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19
Bake 25 to 27 minutes, or until edge and top are golden brown.
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20
Let them cool slightly, serve warm.
