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: www.godairyfree.org/snackable-ebook
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.
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.
- ⅓ cup coarsely chopped artichoke hearts
- ⅓ cup sliced black or green olives
- ⅓ cup coarsely chopped sun dried tomatoes
- 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 So Delicious Dairy Free Almond Plus Milk Beverage
- Marinara sauce, for serving
- Preheat your oven to 400°F and grease or line 12 muffin wells.
- In a small bowl, stir together the chopped artichoke hearts, olives, and sun dried tomatoes.
- 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.
- Turn the dough onto a floured surface and knead 10 times. Flatten the dough into an 8x12-inch rectangle.
- 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.
- Place the biscuits cut side up in your prepared muffin pan. Bake 15 minutes, or until golden brown.
- Remove to cooling rack for a couple minutes. Serve warm with marina sauce.