My Very Own Cheese/Olive Little Biscuits – a delicious recipe with Unsalted Butter, All-purpose, Cayenne Pepper, Cheddar Cheese, Salad Green Olives. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, place softened butter (you can microwave it for a few seconds to soften it). Add flour and cayenne, stirring with a fork or wooden spoon. Add cheese, mixing for about 35 strokes. Add olives, without draining, mixing pretty thoroughly; it's okay if it is a little crumbly.
2
Place by tablespoonfuls (I sometimes use a small cookie scoop), forming slightly, on an ungreased cookie sheet (I don't use the air cookie sheet with these).
3
Place in a 400u00b0F oven for ABOUT 14 minutes or until slightly browned on top. They will be browner on the bottom.
4
Remove from the cookie sheet and place on a wire rack to cool, if that is possible, becasue they are DELICIOUS while very warm!
5
Enjoy, enjoy!
540
kcal
Calories
42
g
Fat
24
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, Softened, 1 cup All-purpose Flour, 1/2 teaspoons Cayenne Pepper, 2 cups Shredded Sharp Cheddar Cheese, and more.
Yes, My Very Own Cheese/Olive Little Biscuits 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.
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