Club 33 Drop Biscuits
December 8th, 2009
by Diana
Delicious home baking, Quick recipes, Snickity snacks, Winning side dishes
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Kalamata olives and walnuts make these biscuits memorable
Last week B and I had the opportunity to dine at Club 33, the exclusive restaurant in Disneyland. We enjoyed a wonderful dinner there with my cousin Lars and his lovely wife, Bryn. Club 33 is located in the New Orleans portion of the park, on the second story of the building. We ventured out to the balcony, and watched the crowds below from our perch among the festive Christmas lights. It was quite possibly the most magical place in the magic kingdom.
Surrounded by Christmas lights
The bread that we were served with dinner was dotted with kalamata olives and walnuts, and tasted amazing. This recipe is my re-creation of the Club 33 bread, made as quick-drop biscuits. Enjoy!
Here’s what you need:
- 2 cups whole wheat flour
- 5 teaspoons baking powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon salt
- 3 Tablespoons cold nonhydrogenated vegan shortening (Earth Balance)
- 2 Tablespoons cold nonhydrogenated vegan margarine (Earth Balance)
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 12 Kalamata olives, finely chopped
- 1/4 cup walnuts, finely chopped (use food processor to make this quick)
- Preheat oven to 450 degrees. Grease your baking sheet.
- In a large bowl mix together the flour, baking powder, herbs and salt. Cut in the shortening and margarine using fingers or pastry knife, until small pebble-sized pieces of dough form.
- Add the milk and mix until a soft dough forms. Add the olives and walnuts, mix until combined.
- Use an ice cream scoop to drop 12 plops of dough onto your baking sheet. Bake for 15 minutes.
- Transfer to a cooling rack, and enjoy quickly — these are amazing when warm!
Did you try this recipe? Share how you liked it below…
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