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Greek Biscuits

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“Posted for Zaar World Tour 2006; a simple biscuit recipe using refrigerated biscuits”
READY IN:
20mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 23 cup feta cheese, crumbled
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped scallions
  • 10 ounces ready-to-bake refrigerated buttermilk flaky biscuits
  • 6 pimento stuffed olives, finely chopped

Directions

  1. Preheat oven to 400F; in small serving bowl, combine all ingredients except biscuits; set aside.
  2. Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
  3. Separate each biscuit into 2 thin layers of dough and arrange 1 layer.
  4. in bottom of each sprayed cup, reserving remaining layers.
  5. Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with.
  6. remaining biscuit layer; press around edge of each biscuit to seal.
  7. Bake until biscuits are golden brown, 8 to.
  8. 10 minutes.
  9. Remove biscuits to wire rack and let cool.

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