OLIVE-STUFFED BISCUITS

2 1/2 cups Bisquick baking mix, divided use
2/3 cup milk
2 Tablespoons sundried tomato paste
6 pitted black ripe olives, sliced (about 1/2 cup)
1 cup Kalamata olives, sliced
flour (for dusting cutter)
1 Tablespoon olive oil

Heat oven to 450 degrees F.

In large mixing bowl, combine 2 1/4 cups all-purpose baking mix and milk until thick dough forms. Stir in sun-dried tomato spread, sliced pimiento-stuffed olives and sliced Kalamata olives. Turn dough out onto floured surface and knead in the remaining 1/4 cup baking mix.

Gently roll out dough to 1/2-inch thickness. Cut 14 biscuits using 2 1/2-inch biscuit cutter, dipping cutter in flour to prevent it from sticking.

Transfer biscuits to ungreased baking sheet. Brush tops of biscuits with olive oil.

Bake 10 minutes or until golden brown.

Servings: 14
Source: First for Women, 2003-11