Mediterranean Biscuits with Marinara
If you want to add more dairy free recipes to your recipe box, Mediterranean Biscuits with Marinara might be a recipe you should try. This side dish has 157 calories, 5g of protein, and 6g of fat per serving. For 84 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Go Dairy Free requires artichoke hearts, marinara sauce, dairy free milk, and sun-dried tomatoes. This recipe is liked by 37 foodies and cooks. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 36%, this dish is not so amazing. Users who liked this recipe also liked Crazy Biscuits – biscuits are tasty when made from scratch, these biscuits are so good you will be crazy for them, Red Lobster Cheddar Bay Biscuits II – make these cheesy garlicky biscuits at home, and Angel Biscuits : Easy Biscuits Made with Yeast.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/3 cup coarsely chopped artichoke hearts
2 teaspoons baking powder
¼ teaspoon baking soda
1/3 cup sliced black or green olives
1/3 cup dairy-free buttery spread
½ cup So Delicious Dairy Free Almond Plus Milk Beverage
Marinara sauce, for serving
½ teaspoon salt
1/3 cup coarsely chopped sun dried tomatoes
2 cups all-purpose flour or white-wheat flour, plus more for kneading
Equipment:
mixing bowl
whisk
oven
blender
muffin tray
wire rack
Cooking instruction summary:
Preheat your oven to 400F and grease or line 12 muffin wells.In a small bowl, stir together the chopped artichoke hearts, olives, and sun dried tomatoes.In a 2 quart mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Add the buttery spread and whisk or cut in with a pastry blender until a coarse meal forms. Stir in the milk beverage to make a soft dough.Turn the dough onto a floured surface and knead 10 times. Flatten the dough into an 8x12-inch rectangle.Arrange the filling over the dough, leaving about 1 inch on one of the 12-inch sides. Beginning on a long side (with filling to the edge), roll the dough into a log (as you would for cinnamon rolls). Cut it into 12 slices.Place the biscuits cut side up in your prepared muffin pan. Bake 15 minutes, or until golden brown.Remove to cooling rack for a couple minutes. Serve warm with marina sauce.
Step by step:
1. Preheat your oven to 400F and grease or line 12 muffin wells.In a small bowl, stir together the chopped artichoke hearts, olives, and sun dried tomatoes.In a 2 quart mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
2. Add the buttery spread and whisk or cut in with a pastry blender until a coarse meal forms. Stir in the milk beverage to make a soft dough.Turn the dough onto a floured surface and knead 10 times. Flatten the dough into an 8x12-inch rectangle.Arrange the filling over the dough, leaving about 1 inch on one of the 12-inch sides. Beginning on a long side (with filling to the edge), roll the dough into a log (as you would for cinnamon rolls).
3. Cut it into 12 slices.
4. Place the biscuits cut side up in your prepared muffin pan.
5. Bake 15 minutes, or until golden brown.
6. Remove to cooling rack for a couple minutes.
7. Serve warm with marina sauce.
Nutrition Information:
covered percent of daily need
