Kalamata Olive Biscuits GF

Kalamata Olive Biscuits Gluten Free

2 cups of gf one to one flour
2 tsp baking powder
spices you prefer, such as rosemary, thyme, Greek oregano,

along with salt and pepper, mix well
next add 1 cup of Greek yogurt, mix gently again
1/2 cup chopped kalamata olives
I added the chopped olives to the batter
spread extra flour for rolling the dough
2 tbs olive oil brushed onto parchment paper and tops of biscuits

Gently mix dough and turn out onto floured surface
roll dough out to approximately 3/8 inch thickness,
do not overwork the dough, if too soft use flour on surface
cut dough with cookie cutter shape of your choice into biscuits.
Bake at preheated 425 F oven for 15 to 20 minutes.
Do not overbake and immediately move to open grid rack.
I had some local goat cheese feta on the bisquits.

Next time I'll turn down heat to 400 F,
and I'll press olive slices into the top of biscuit dough
rather than add chopped olives to the dough before rolling out.

Baking gluten free is a challenge for me,
with gluten flour I was usually successful.
The next day the biscuits were dry and tough.  Better luck next time.