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  • Andy

Mediterranean Wine Biscuits

Updated: Apr 27, 2020

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.


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


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.


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.

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