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

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“Great for a light lunch, or a savory side for a special dinner.”
30 appitizers

Ingredients Nutrition


  1. Pulse first 4 ingredients in a food processor 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 425° 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 325° 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.

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