2 C flour
1 Tbls baking powder
1 Tbls sugar
1 tsp dried basil, crushed
¼ tsp salt
6 Tbls butter
¾ C crumbled feta cheese
¼ C pitted, chopped Kalamata olives
3 Tbls oil-packed dried tomatoes
(drained and chopped)
¾ C light cream
Stir together flour, baking powder, sugar, basil and salt. Using pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Stir in feta, olives and tomatoes. Add cream and stir with a fork to moisten throughout.
Turn dough onto a lightly floured surface; knead dough gently until just well combined (just enough to pick up all loose crumbs). Lightly roll dough to ½" thick; cut into 2" squares.* Place biscuits 1" apart on ungreased baking sheet. Beat egg; brush tops of biscuits with egg.
Bake at 450° for 10-12 minutes or until golden. Remove from baking sheet immediately. Makes about 20 biscuits.
Delicious served warm, with whole Kalamata olives.
* I made mine bite-sized because I was taking them to school...my World Literature classes are just beginning our Mediterranean unit, and I wanted 'snack size' to share with my students.