Nutritional Info

Nutrition Facts

Serving Size 1 (25g)

Calories 119
Calories from Fat 51 (43%)
Amount Per Serving %DIV
Total Fat 5.7g 9%
Saturated Fat 0.9g 5%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 324.3mg 14%
Potassium 29.7mg 1%
Total Carbohydrate 15.1g 5%
Dietary Fiber 0.6g 2%
Sugars 0g
Protein 1.8g 4%

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Recipe Description
The topping for these biscuits is a tasty combination of tomatoes and feta. Feel free to use your favorite toppings, however. The combinations are endless.
Prep time
2 hr
Cook time
1 hr
Ready In
3 hr


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  oregano, dried
2 Tablespoon(T)  red wine vinegar
1/3 Cup(c)  extra virgin olive oil
5 81/125 Gram(g)  feta, crumbled
4   ripe tomatoes, diced
1/2 Cup(c)  olive oil
1 1/2 Tablespoon(T)  sesame seeds, toasted
1 Teaspoon(t)  cinnamon, ground
1 1/2 Cup(c)  plain wholemeal flour
1 1/2 Cup(c)  plain flour
1 Teaspoon(t)  sugar
2471/10000 Gram(g)  dried yeast


Mix the yeast, sugar, 2 tablespoons of the plain flour and 1/4 cup of warm water in a bowl. Cover with plastic wrap and leave in a warm place for 10 minutes, or until frothy. Sift the remaining flours and cinnamon into a large bowl, return the husks to the bowl and stir through the sesame seeds and 1/4 teaspoon of salt. Pour in the oil and rub it in by lifting the mixture onto one hand and lightly rubbing the other hand over the top. Make a well in the center and add the yeast mixture and about 1/4 cup warm water, or enough to mix to a soft but not sticky dough. Knead on a floured surface for about 2 minutes, or until smooth and elastic. Place in a lightly oiled bowl, turning the dough to coat in the oil. Cover loosely with plastic wrap and leave in a warm place for 45 to 60 minutes, or until doubled in bulk. Preheat the oven to moderately hot 400° F. Lightly grease a baking tray. Punch down the dough to expel the air, divide it into three portions and roll each on a lightly floured surface into a long sausage shape about 12 inches long. Place the first roll on the baking tray. Cut through almost to the base of the roll at 3/4 inch intervals with a serrated knife. Repeat with the remaining rolls. Cover with a tea towel and leave in a warm place for 30 minutes, or until well risen. Bake for 30 minutes, or until browned underneath and the rolls sound hollow when tapped. Reduce oven temperature to very slow 250° F. Cool the rolls on the tray for 5 minutes. Transfer each roll to a cutting board and cut through the markings. Place cut side up on two baking trays. Bake for 30 minutes, or until the tops feel dry. Turn each biscuit and bake for another 30 minutes, or until completely dry and crisp. Cool. Store in an airtight container for lip to 3 weeks. Dunk each biscuit quickly into cold water and place on a tray. Top with the combined tomato and feta. Drizzle with the combined oil and vinegar and sprinkle with oregano.

Additional notes

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