Mediterranean Biscuits with Marinara Sauce
Prep time
Cook time
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See Alisa's Notes in the post above for some more recipe tips!
Recipe type: Appetiser
Cuisine: Mediterranean
Serves: 12 Mediterranean biscuits
For the Filling
  • ⅓ cup coarsely chopped artichoke hearts
  • ⅓ cup sliced black or green olives
  • ⅓ cup coarsely chopped sun dried tomatoes
For the Biscuits
  • 2 cups all-purpose flour or white-wheat flour, plus more for kneading
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅓ cup dairy-free buttery spread
  • ½ cup dairy-free almond milk (or your milk beverage of choice)
  • Marinara sauce, for serving
  1. Preheat your oven to 400°F and grease or line 12 muffin wells.
  2. In a small bowl, stir together the chopped artichoke hearts, olives, and sun dried tomatoes.
  3. In a 2 quart mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Add the buttery spread and whisk or cut in with a pastry blender until a coarse meal forms. Stir in the milk beverage to make a soft dough.
  4. Turn the dough onto a floured surface and knead 10 times. Flatten the dough into an 8x12-inch rectangle.
  5. Arrange the filling over the dough, leaving about 1 inch on one of the 12-inch sides. Beginning on a long side (with filling to the edge), roll the dough into a log (as you would for cinnamon rolls). Cut it into 12 slices.
  6. Place the biscuits cut side up in your prepared muffin pan. Bake 15 minutes, or until golden brown.
  7. Remove to cooling rack for a couple minutes. Serve warm with marina sauce.
Recipe by Go Dairy Free at