PROVOLONE AND OLIVE BISCUITS

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1/2 cup shredded provolone cheese (2 ounces)
1/4 cup Kalamata or ripe olives, well drained and chopped
3/4 cup buttermilk

Heat oven to 425 degrees F.

Stir together flour, baking powder and salt in large bowl. Cut in butter and cheese, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in olives and buttermilk just until moistened and soft dough forms.

Place dough on lightly floured surface. Knead 5 or 6 times. Roll or pat dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter.* Place 1 inch apart on ungreased cookie sheet.

Bake 13 to 15 minutes or until light brown. Serve warm.

High Altitude (3500-6500 ft): Use 1/3 cup or margarine.

*A round glass that’s 2 1/2 inches in diameter makes a good stand-in for a biscuit cutter.

VARIATION:
Try cheddar instead of the provolone in these biscuits.

Makes 10 biscuits
From: Recipelink.com
Source: Recipe booklet: Soup, Stew, and Chili, Betty Crocker Recipe Magazine #205, February 2004