QUICKIE OLIVE OIL BISCUITS
" 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. Coat a baking sheet with nonstick cooking spray.
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 the prepared baking sheet.
Bake until golden, about 10 minutes.
Makes 2 servings
From: The Oregonian, March 28, 2000
Adapted from source: Entertaining 1-2-3 by Rozanne Gold: More than 300 Recipes for Food and Drink Using Only 3 Ingredients
" 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. Coat a baking sheet with nonstick cooking spray.
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 the prepared baking sheet.
Bake until golden, about 10 minutes.
Makes 2 servings
From: The Oregonian, March 28, 2000
Adapted from source: Entertaining 1-2-3 by Rozanne Gold: More than 300 Recipes for Food and Drink Using Only 3 Ingredients
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