Quickie Olive Oil Biscuits
Quickie Olive Oil Biscuits
Tuesday, March 28, 2000 / The Oregonian
Makes 2 servings
These biscuits are so easy and good, you'll go right through that bag
of self-rising flour. For color and an extra bit of flavor, add the
fresh herb and a couple of chopped pimiento-stuffed olives.
1 cup self-rising flour
1 tablespoon chopped fresh herbs, such as rosemary, basil or parsley (optional)
A couple of chopped pimiento-stuffed olives (optional)
3 tablespoons extra-virgin olive oil
About 1/4 cup milk
Preheat oven to 400 degrees.
Place flour in small bowl. Mix in herbs and olives. Make a well and
add olive oil and milk and stir until blended and soft dough is
formed. Add more or less milk to adjust consistency. Do not overwork
or biscuits will be tough.
Drop soft dough from spoon onto baking sheet coated with nonstick
cooking spray. Bake until golden, about 10 minutes.
Adapted from "Entertaining 1-2-3" by Rozanne Gold
List of Ingredients
Instructions
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