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

• 2 1/4 cups all-purpose baking mix
• 1 (3-ounce) package cream cheese, softened
• 1/3 cup buttermilk
• 1/2 cup green olives, chopped
• 1 (6-ounce) jar pitted kalamata olives
• 1 tablespoon capers, drained
• 1 garlic clove, pressed
• 1 tablespoon chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1 (3-ounce) log goat cheese or package cream cheese, softened

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. Place on ungreased baking sheets.
3. Bake biscuits at 425u0b0 for 10 minutes or until golden.
4. Pulse kalamata olives and next 6 ingredients in a food processor until combined.
5. Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
6. Note: To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325u0b0 for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving.

baking mix, cream cheese, buttermilk, green olives, olives, capers, garlic, parsley, balsamic vinegar, olive oil, black pepper, goat cheese

Taken from www.myrecipes.com/recipe/cream-cheese-and-olive-biscuits-with-olive-parsley-spread (may not work)