Whole Wheat Greek Biscuits

• 5 ounces feta cheese crumbled
• 1/2 each sweet red bell peppers, roasted finely chopped
• 1/4 each black olives chopped
• 2 tablespoons parsley leaves chopped, or 1 teaspoon dried
• 1 tablespoon lemon juice
• 1 cup milk
• 1/4 cup olive oil
• 1 large eggs beaten
• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 18 teaspoon black pepper

1. Preheat the oven to 400F (200C).
2. Spray 12-cup muffin tin with cooking spray, or line with paper liners.
3. In a small bowl, combine the feta cheese, roasted bell pepper, olives and parsley until well mixed.
4. Set aside.
5. In a large bowl, whisk together the flour, baking powder, salt and black pepper until well mixed.
6. Pour in the milk, olive oil, lemon juice and egg, and stir until just moistened and incorporated.
7. If the batter seems a bit dry, add a bit more milk.
8. Fill each muffin cup 1/4 full with the batter.
9. Arrange 1/10 of cheese mixture over the batter, then top with more batter to fill the muffin cup 23 full to the top.
10. Press the top batter to seal.
11. Bake until the biscuits are golden brown, 15 to 20 minutes or longer.
12. Remove the pan from the oven, then remove the biscuits to a wire rack and let cool.
13. Serve warm or at room temperature.

feta cheese, sweet red bell peppers, black olives, parsley, lemon juice, milk, olive oil, eggs, whole wheat flour, baking powder, salt, black pepper

Taken from recipeland.com/recipe/v/whole-wheat-greek-biscuits-54399 (may not work)