These savory biscuits are easily baked in muffin cups. Follow instructions carefully to keep them light and flaky.
2 eggs, beaten
3 tablespoons olive oil
1/2 cup black pitted olives, coarsely chopped
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest (yellow part of the peel)
1/2 teaspoon dried dill weed
In a large bowl, whisk eggs until light and fluffy, about 2 minutes. Stir in olive oil and olives. Add the remaining ingredients and stir until blended. Do not overmix.
Divide batter between 12 paper-lined muffin cups and bake at 350° for 25 minutes, or until tops are lightly browned. Allow to cool in pan. When cool, wrap pan in foil. To serve, place foil-wrapped pan in a 300° oven and heat for 5 minutes. Yields 12 medium-sized biscuits.
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