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Makes about 20 biscuits
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Olive Oil Biscuits

Contributed by: NAPSA

Olive Oil 1-2-3 - The Ultimate Soup And Biscuit Combo (NAPSA) - When it comes to food pairings there's none better than hot from the oven biscuits coupled with a steamy bowl of soup. Rozanne Gold, renowned chef and author of the award winning Recipes 1-2-3 series, makes that match to perfection with golden biscuits and roasted tomato and onion soup. Her secret ingredient for both? Olive oil, one of just three ingredients per dish which Gold relies on to create this delicious recipe.

Gold uses olive oil to give foods a distinctive quality. Olive oil brings out the flavors of roasted onions and farm-fresh tomatoes in this simple soup and adds an elegant touch to the flaky biscuits. The versatility, great taste, and health aspects of olive oil make it an ideal ingredient for everyday cooking.

See also Roasted Tomato And Onion Soup.


  • 2 cups self-rising flour
  • 3/4 cup milk
  • 1/2 cup extra-virgin olive oil


Preheat oven to 400 F

In a medium bowl, combine flour and a pinch of salt. Make a well in the center and add milk and 7 tablespoons olive oil. Stir until blended. Do not overwork, or biscuits will be tough.

On lightly floured surface, roll dough out to a 1/3-inch thickness. Cut into 11/2-inch rounds with a plain or fluted cookie cutter, and place on baking sheet.

Bake for 10 minutes, until biscuits just begin to turn golden. Using a pastry brush, brush tops with remaining 1-tablespoon olive oil and sprinkle lightly with salt.

Serving Size: Makes about 20 biscuits



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