This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, olives, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!
Skillet Biscuits with Garlic-Basil Olives – Light, fluffy, very easy to make Biscuits baked in a skillet and stuffed with delicious garlic-basil olives! 25 minutes from start to finish!
Aren’t you tempted to just tear one biscuit out of that skillet?! If I could, I definitely would! Technology for taste-o-vision is taking a bit too long…
Happiest of Sundays, friends! If ya didn’t know already, I really, really, really love Sundays! Somewhere between realizing the weekend is almost over and the loathing of another work week up ahead, lies our free-of-responsibilities Sunday afternoon…
Yeah. Right. More like a Sunday afternoon filled with laundry, dishes… and deck staining??? Yeah. WE really ARE staining our deck in September. Just in time for the snow. Before you think I’m getting ahead of myself, last year, our first snow fell on Oct. 30. So, that’s like a bit over a month from now… WAAAAAH! Can’t.deal.
Let’s pull up a chair and discuss biscuits because, that’s a much better topic.
Through the grapevine, I heard that many-a-people are afraid of making biscuits, so they opt for the twist-tube version…??? Please, let’s stop that today. Please.
Do you know that it only takes a few stirs, a pat on the dough and a biscuit cutter to get it all done? AND today, as a bonus, I am going to show you how to bake them in a skillet! The easiest way, ever. Also? We’re stuffing said biscuits with olives! Wooot!
Trust me. I know what I’m talking about.
But first, allow me to introduce you to STAR’s new lineup of marinated and deliciously stuffed Olives. After all, our biscuits wouldn’t be as amazing as they are without this little STAR-touch.
Standing proudly at the top, we have the deliciously tart Lemon Stuffed Green Olives. Then, we have a jar of Hot Pepper Stuffed Olives which are awesome for those that like the extra heat! They are perfect for pastas and salads. Next to that are the Marinated Tomato and Pepper Olives (INCREDIBLE!), and last but not least, today’s Garlic and Basil Marinated Olives.
I’ve put these olives in breads, in pastas, salads, appetizers, and have heard nothing but praise. All with their own unique flavors, the olives are nothing short of excellent. Zesty, fragrant flavors will have your taste buds asking for more.
I’ll tell you what, though. The biscuits. Oh me gosh, the biscuits… I don’t think you will be able to stop at just one. The texture, the flavor, the olives, the carbs!! Everything about these biscuits is plain ol’ fan.tastic. And as I promised before, it’s all just a few stirs-cuts-and-a-pat-on-the-dough away. Money says that if you make the biscuits just this once, you will never go back to the tubed-version again.
Flavor Destinations: Italian (Garlic & Basil) Olives are available at Raley’s and Savemart stores and ONLINE.
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
- 3 slices bacon
- 2 cups all-purpose flour (you can also use 1 cup Ultragrain Flour + 1 cup All-Purpose Flour)
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter , cut into cubes
- 1/2 cup milk (more or less if needed)
- 3/4- cup sliced and drained STAR Garlic-Basil Olives
- 1 egg
- 1 tablespoon water
- fresh ground pepper
- dry parsley flakes
- Preheat oven to 425F.
- Place the strips of bacon in a cast iron skillet and cook over medium-low heat for 7 to 8 minutes, or until cooked to a desired crispiness.
- Remove bacon from skillet; do not discard bacon fat! Set skillet aside.
- Combine flour, sugar, baking powder and salt in a large mixing bowl; whisk to combine.
- Using a pastry cutter, cut butter into mixture until crumbly. You can also use your hands and fingers, which is my personal favorite.
- Make a well in the flour mixture and add milk into the well.
- Stir dough with wooden spoon or hands and add more milk IF necessary. Dough should look like a shaggy mixture.
- Add sliced olives; stir just enough to combine, making sure not to over mix the biscuit dough.
- Turn dough out onto a lightly floured surface and pat into a circle, about 1-inch thick.
- Cut out biscuits with a round biscuit cutter.
- Press any dough scraps together to make a few more biscuits out of the remaining dough.
- Place biscuits in the previously prepared skillet with bacon fat. Depending on the size of your biscuits, you might have to bake the biscuits in batches.
- In a small bowl, combine egg and water; whisk to combine.
- Brush each biscuit with egg wash.
- Sprinkle with fresh ground pepper and parsley flakes.
- Bake for 12 minutes, or until golden brown on top.
- Serve warm.
Here's a good guide to making the best biscuits: http://www.seriouseats.com/2014/06/how-to-make-super-flaky-buttermilk-biscuits.html