I have a weakness for a particular olive… Just one type. My fall for this olive when I was in college sounds a little bit like a rom-com: its dinner time, and I was stranded with no car, limited cash, and a closed cafeteria, which drove me to eat nothing but kalamata olives (and sprite!). And I’ve never looked back. My new olive love was and is kalamata olives, forever and ever, til death do us part. Seriously, they don’t taste like any other olive out there, and I can’t get enough of them. So to enjoy my everlasting love of olives, I concocted a little appetizer I have dubbed Black & Blue Biscuit Bites, a fantastic appetizer for friends and family to munch on while the turkey is roasting next week!
The intensity of both the olives and the blue cheese get toned down when buried and baked into a fluffy biscuit. Even my hubby who is not such a fan of olives (okay, he did ask me to make a non-olive batch at the outset) was won over once he tried one. Granted, this recipe will be a love it or hate it for most people, but I think they are totally worth the effort if you even think you’re in the love it category! Now, the blue cheese flavor in particular will vary greatly depending on which variety you use. I went middle of the road with a blue cheese that is on the milder side, but an even gentler choice would be a gorgonzola, which has very little blue cheese kick to it. Just pick your poison, ahem, I mean, blue cheese according to your taste, and the result will follow suit.
In the recipe below I try to give you some extra pointers for keeping your biscuit bites light and fluffy. The most important thing to remember is that you want your butter REALLY cold and to keep it cold by not handling the dough. A good step if you’ve never made biscuits before and want some leeway to handle the dough a little more, I would suggest cutting up the butter first during your preparations and then freeze it while you assemble everything else, pulling it from the freezer right before you toss it into your food processor. That way, the heat from the blades and later your fingers won’t make the butter too soft before you can finally get it into the oven.
So, go grab your apron and get these ready, but make sure you have friends and family lined up to share them with ahead of time, because once you try one, you may not want to share!