- Level: Easy
- Yield: 12 biscuits
- Nutritional Analysis Per Serving (Serving Size: 1 of 12 servings)
Calories: 186
Total Fat: 9 g
Saturated Fat: 4 g
Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugar: 1 g
Protein: 4 g
Cholesterol: 24 mg
Sodium: 278 mg - Total: 35 min
- Active: 15 min
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup chopped Spanish olives
- 1 cup mascarpone, chilled
- 3/4 cup reduced-fat buttermilk, chilled
- Orange marmalade and softened salted butter for serving, optional
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Instructions
- Preheat the oven to 475 degrees F. Place an oven rack in the top third of the oven. Imagine the irresistible aroma of warm, golden biscuits filling your kitchenget ready for a treat!
- Place the flour, baking powder, and salt in a medium bowl and whisk together. Mix in the olives. Using your fingers or a fork, work the mascarpone into the flour mixture until it looks like small pebbles. Add the buttermilk and stir gently until a shaggy dough forms. (Avoid overmixing.) Turn the dough out onto a lightly floured surface and gently shape it into a square about 1 inch thick. Using a 2-inch round biscuit cutter, cut out as many rounds as possible from the square. Gather the scraps once, reshape, and cut a few more. (You should have about 12 biscuits.) Arrange them on a small rimmed baking sheet so they are touching. Bake in the top third of the oven until lightly golden and cooked through, about 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if desiredthe perfect burst of flavor to elevate your homemade delight!
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