Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

Ingredients

• 2.3 cups baking mix all-purpose
• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 0.3 cup buttermilk 
• 1 tablespoon capers drained
• 3 ounce cream cheese softened
• 3 ounce package cream cheese softened
• 1 tablespoon parsley fresh chopped
• 1  garlic clove pressed
• 0.5 cup olives green chopped
• 6 ounce kalamata olives pitted
• 2 tablespoons olive oil 

Equipment

• food processor
• baking sheet
• oven

Directions

1. Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.
2. Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter.
3. Place on ungreased baking sheets.
4. Bake biscuits at 425 for 10 minutes or until golden.
5. Pulse kalamata olives and next 6 ingredients in a food processor until combined.
6. Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
7. Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm.
8. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks.
9. Remove from freezer; place on baking sheets, and let stand 30 minutes.
10. Bake at 325 for 7 to 10 minutes. Prepare olive-parsley mixture as directed.
11. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.