This biscuits recipe has many different variations based on the type of cheese, herbs, or olives you use. I have actually made them with dates instead of the olives.
Ingredients
1 3/4 of unbleached flour
1 cup heavy cream
1/2 cup chopped Olivasecca Olives
1/2 cup shredded Saline de Montmorot cheese
1/4 cup shredded parmesan cheese
1/4 cup of chopped fresh Sorrel
2 tablespoons of fresh chopped thyme
2 tablespoons of fresh chopped Italian Parsley
1 1/2 teaspoons baking powder
1 teaspoon raw sugar
1/2 teaspoon salt
Direction
Preheat oven to 350 degrees
Whisk dry ingredients together in a large bowl
Next toss in the herbs, cheese, and the olives, whisk to combine
Either using a biscuit knife or a fork, mix in the cream until dough is just about sticky.
Using an ice cream scoop or large spoons drop about 1/4 cup of the dough onto the parchment-lined cookie sheet and back for about 12 to 15 minutes, until golden brown.
OR
You could also dump the dough out onto a floured surface, roll out to a 1/2 inch thick, and using a biscuit cutter cut out the dough, bake for 12 to 15 minutes until golden brown.