Mediterranean Biscuits with Marinara


You won’t believe how quickly these fun & flavorful Mediterranean Biscuits come together – just 30 minutes to make AND bake. The recipe was submitted by Pam Correll as a Savory entry in the BIG Snackable Recipe Contest (entries are closed, and the winners have been announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

These fun, flavorful Mediterranean Biscuits take just 30 minutes to make & bake! Wholesome, vegan, dairy-free recipe.To qualify for the contest, this recipe for Mediterranean Biscuits uses Almond Milk Beverage from So Delicious Dairy Free.

Alisa’s Notes

Since I have tested and approved this recipe for Mediterranean Biscuits as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:

Whole Grain: Pam’s original recipe used just all-purpose flour, but to qualify for snacking, we tested all baked savories with whole grain flour, too. These Mediterranean biscuits passed the test with white-wheat flour which is 100% whole grain, but softer than standard red hard wheat flour. Whole wheat pastry flour should also work well.

Fill ’em Up: We liked these Mediterranean biscuits stuffed a bit more, so I recommend upping the filling ingredients to 1/2 cup each if you like more filling, too.

More Marinara: The only complaint was that the biscuits weren’t stand-alone – they were very good, but a touch dry and in need of the marinara. If you want to enjoy them sans dip, or just like biscuits that are a little more moist, I recommend spreading some marinara on the rolled out biscuit dough just before sprinkling on the filling.

Which is Which? The picture above is from my kitchen, made with white-wheat flour and baked in a silicone muffin pan (no greasing required) – and I used mild green olives. The picture below is Pam’s original recipe with all-purpose flour, in cupcake liners with black olives.

These fun, flavorful Mediterranean Biscuits take just 30 minutes to make & bake! Wholesome, vegan, dairy-free recipe.

Special Diet Notes: Mediterranean Biscuits

By ingredients this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian. To keep these Mediterranean biscuits soy-free, select a buttery spread that is both dairy-free and soy-free. We tested with Melt.

Mediterranean Biscuits with Marinara Sauce
Prep time
Cook time
Total time
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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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