Black & Blue Biscuit Bites

Black & Blue Biscuit Bites

In Appetizers, Bread, Cheese, Oven, Sugar-Free by Mandi Flake6 Comments

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!

Black & Blue Biscuit Bites

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.

Black & Blue Biscuit Bites

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.

Black & Blue Biscuit Bites

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!

Black & Blue Biscuit Bites

Yields 40

Bite full of flaky, buttery biscuit with undertones of blue cheese and kalamata olives.

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  • 2 cups all purpose flour, plus more for coating the counter
  • 2 teaspoons baking powder
  • 1/2 cup blue cheese (or approximately 3 ounces), crumbled
  • 1/2 cup pecorino romano, shredded
  • 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 cup butter, cold and cut into cubes
  • 1 egg
  • 3/4 cup whipping cream
  • 1/4 cup pitted and chopped kalamata olives


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment or a nonstick baking mat (like Silpat).
  3. In a food processor, add the flour, baking powder, cheeses, salt and pepper. Briefly pulse to mix the ingredients.
  4. Add the butter to the mixture and pulse a handful of times, until the butter is about the size of lentils.
  5. In a separate bowl, whisk together the egg and cream.
  6. Pour the cream mixture into the food processor mix and pulse until the dough begins to hold together.
  7. Prep a counter or other flat, clean surface with a dusting of flour, and turn out all the dough (you may have to scrape some off the sides of the bowl).
  8. Gather the dough into a ball, pressing it to stick together.
  9. Flatten the dough lightly and sprinkle a pinch of the kalamata olives across the dough. Fold the dough in half, then press flat and sprinkle more olives. Keep sprinkling then folding in half until all the olives are gone, just make sure to rotate what side you fold on top. Move around it like a circle, first from the right, then the top, then the left, then the bottom. Try to use your fingertips (to keep the dough cool), and handle it as little as possible.
  10. Once the olives are fully incorporated, roll the dough out until about 1/2 inch thick. Use a 1 inch circular cookie or biscuit cutter to cut out your biscuit bites, lining them up evenly on the baking sheet.
  11. An optional extra step: either brush melted butter and/or sprinkle extra pecorino across the tops for an extra beautiful (and tasty) top.
  12. Bake for 12-15 minutes, when the tops should be golden.
  13. Cool on a baking rack and eat within a couple days (If they last that long!).



  1. These are a fabulous combination of flavors, Mandi! Perfect for an appetizer, brunch or mouthwatering snack. Biscuits are such a comforting food and a lovely way to great guests, especially during the holiday season! Thank you too for your biscuit handling tips. Cold dough is good! Have a beautiful Thanksgiving!

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