Onion-Olive-Walnut Biscuits

Onion-Olive-Walnut Biscuits
Yield: 8 biscuits Prep 10 mins Bake 425°F 6 mins to 15 mins Cook 13 mins


  • 1 cup walnuts, toasted
  • 3 tablespoons olive oil
  • 1 1/2 cups thinly sliced onions, halved
  • 1/4 cup chopped oil-cured black olives (about 15 olives, pitted)
  • 3/4 teaspoon dried Italian seasoning
  • 2 cups reduced-fat biscuit mix
  • 2/3 cup water

Make It

1. Heat oven to 425 degrees F. Remove 8 walnut halves and reserve for garnish. Spread remaining walnuts on baking sheet. Toast in 425 degree oven for 6 minutes. Cool; chop. Leave oven on.

2. Heat 1-1/2 tablespoons oil in small skillet over medium heat. Add onion; cook 10 minutes or until softened. Stir in olives, Italian seasoning and chopped walnuts; cook 3 minutes or until fragrant and onions are golden. Let cool.

3. Place biscuit mix in large bowl; make well in center. Add water, remaining 1-1/2 tablespoons oil and onion mixture to well; stir just until combined.

4. Drop dough onto ungreased baking sheet into 8 equal mounds. Place a walnut half on each wedge. Or pat dough out onto floured foil to 9-inch round; cut into 8 equal wedges, but do not separate. Transfer to baking sheet; place walnut half in each wedge.

5. Bake in 425 degree oven for 15 minutes or until wooden pick inserted in centers comes out clean. Serve warm. Makes 8 biscuits.

Nutrition Facts

Amount Per Serving: cal. (kcal): 270, Fat, total (g): 17, chol. (mg): , sat. fat (g): 2, carb. (g): 27, pro. (g): 5, sodium (mg): 455, Percent Daily Values are based on a 2,000 calorie diet.