Savory biscuits with olives and sun-dried tomatoes are very tasty and easy-to-make savory snacks. Perfect to enjoy during aperitifs with friends, for a buffet, with appetizers, and for a savory snack.
They are very tempting and quick to prepare, baking in the oven in about 16 minutes. I made them by shaping balls of 0.71 oz but you can make them smaller, for example, 0.53 oz or 0.35 oz, in which case the baking time will need to be reduced by a few minutes.
No need for a mixer and no long kneading required, just enough time to mix all the ingredients well, and you can do this in the bowl without dirtying the work surface.
I used grated Parmesan, thus obtaining Parmesan savory biscuits, but you can also make them with pecorino or another grated cheese, varying the flavor according to your taste. My savory biscuits today are of 2 flavors: mixed olives and sun-dried tomatoes in oil, with Parmesan, pepper, and oregano.
You can enjoy them warm, a few minutes after taking them out of the oven, or at room temperature… they are delicious in both cases.
Other recipes that might interest you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 33 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Savory Biscuits with Olives and Sun-Dried Tomatoes
- 2 cups all-purpose flour
- 3.5 oz grated Parmesan (or other cheese)
- 2 eggs
- 1.76 oz pitted olives (mixed green and black)
- 1.76 oz sun-dried tomatoes in oil (drained weight)
- 3.5 oz seed oil
- 1 packet instant yeast for savory preparations (0.53 oz)
- 1/2 teaspoon salt
- to taste pepper
- to taste dried oregano
Recommended Tools
- Food Scale
Preparation SAVORY BISCUITS WITH OLIVES AND SUN-DRIED TOMATOES
Sift the flour and the yeast into a large bowl.
Add half a teaspoon of salt, a few pinches of pepper, a pinch of oregano, and the grated cheese; mix everything.
Add the eggs and the seed oil, then knead until well combined.
Divide the dough in half and separate it into two bowls.
In one half, add the chopped sun-dried tomatoes and mix.
In the other half of the dough, add the olives cut into rings or pieces and mix.
Take pieces of dough about 0.71 oz each (use a kitchen scale), form balls, and place them on a baking sheet lined with parchment paper.
Slightly flatten each biscuit (you can also flatten them between your hands as you make the balls).
Bake the savory biscuits in a preheated oven at 375°F static or 340°F fan for 15-18 minutes (I used 340°F fan for 16 minutes).
Meanwhile, prepare the other biscuits with the remaining dough.
Remove from the oven and let the biscuits cool slightly before removing them from the tray.
You can serve the savory biscuits with olives and sun-dried tomatoes warm or at room temperature.
You can watch on YouTube the → video of SAVORY BISCUITS WITH OLIVES AND SUN-DRIED TOMATOES
Notes
With the indicated amounts, I made 33 savory biscuits formed with 0.71 oz of dough. You can also make them a little smaller, in which case the cooking time should be reduced by a few minutes.
You can substitute Parmesan with other grated cheese.
You can replace seed oil with extra virgin olive oil.
Try the spicy version by replacing pepper with a few pinches of hot chili powder.
These savory biscuits keep for 2-3 days at room temperature in a sealed bag or airtight container.
If you liked this recipe, you might also be interested in Fried Focaccias or Fried Pizzas without Yeast or the Savory Plum Cake with Cheese and Pears.
