Friday, February 25, 2011

Bruschetta Biscuits with Feta

Got this one out of my Better Homes and Gardens magazine.  We loved these!!  I love making biscuits when I want a "bread" to go along with a meal, but I need it FAST!

These ones are packed with everything delicious!

3/4 cup milk plus extra for brushing
1/3 cup olive oil
1 cup baby spinach leaves, finely chopped
1/4 cup fresh basil leaves, finely chopped
(I just threw in some of our frozen pesto--you have to scroll down for the pesto recipe)
1/4 sun dried tomatoes, finely chopped
1/4 cup olives, pitted & chopped
2 cups flour
2 tsp baking powder
1/2 tsp salt
3 Tbsp. crumbled feta cheese
1 Tbsp. pine nuts (optional)

1. Preheat oven to 425. In bowl combine milk, oil, spinach, basil, tomatoes, and olives.
2. In another bowl combine flour, baking powder, & salt. Make a well in the middle of the flour mixture; add milk mixture. Stir with a fork until moistened.
3. Gently knead dough on lightly floured surface. Pat into about an 8X8 square and cut into squares.

4. Place biscuits 1 inch apart on oiled baking sheet. Brush lightly with milk; sprinkle with feta and pine nuts.. Bake 15 minutes or until golden.  Serve with your favorite soup!

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