Cream Cheese-And-Olive Biscuits With Olive-Parsley

Name: Cream Cheese-And-Olive Biscuits With Olive-Parsley Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose baking mix; 1 (3-ounce) package cream cheese, softened; 1/3 cup buttermilk; 1/2 cup green olives, chopped; 1 (6-ounce) jar pitted kalamata olives; 1 tablespoon capers, drained; 1 garlic clove, pressed; 1 tablespoon chopped fresh parsley; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1/4 teaspoon black pepper; 1 (3-ounce) log goat cheese or package cream cheese, softened

Servings: persons

2 1/4 cups all-purpose baking mix
1 (3-ounce) package cream cheese, softened
1/3 cup buttermilk
1/2 cup green olives, chopped
1 (6-ounce) jar pitted kalamata olives
1 tablespoon capers, drained
1 garlic clove, pressed
1 tablespoon chopped fresh parsley
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon black pepper
1 (3-ounce) log goat cheese or package cream cheese, softened

1
Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.
2
Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
3
Bake biscuits at 425u00b0 for 10 minutes or until golden.
4
Pulse kalamata olives and next 6 ingredients in a food processor until combined.
5
Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
6
Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325u00b0 for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 cups all-purpose baking mix, 1 (3-ounce) package cream cheese, softened, 1/3 cup buttermilk, 1/2 cup green olives, chopped, and more.

Yes, Cream Cheese-And-Olive Biscuits With Olive-Parsley Spread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream Cheese-And-Olive Biscuits With Olive-Parsley Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions