Savory Mediterranean Biscuits - cooking recipe

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon dried basil, crushed
1/4 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
3/4 cup feta cheese, crumbled
1/4 cup kalamata olive, pitted and chopped
3 tablespoons sun-dried tomatoes packed in oil, drained and snipped
3/4 cup light cream or 3/4 cup half-and-half
1 egg yolk
1 tablespoon light cream or 1 tablespoon half-and-half
kalamata olive, whole (optional)

Preparation

In a medium mixing bowl, stir together the first five ingredients (flour through salt). Using a pastry blender, cut in butter or margarine until the mixture forms coarse crumbs. Next, stir in the cheese, chopped olives, and tomatoes.
Make a well in the center of the dry mixture and quickly pour 3/4 cup light cream or half and half over it. Stir with a fork until just moistened.
Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing the dough until it's almost smooth. This should take about 10-12 strokes. Be careful not to over-knead as the biscuits will get tough. The dough will still be pretty soft.
Lightly roll out dough into a 10-inch by 8-inch rectangle, about half an inch in thickness. Cut the dough into 2-inch squares.
Arrange biscuits 1 inch apart on an ungreased baking sheet. In a small bowl, beat egg yolk with the tablespoon of light cream or half and half, then brush the top of each biscuit with this mixture.
Bake in a 450 degree oven for 10 to 12 minutes or until biscuits are golden. Remove from baking sheet and serve warm with whole Kalamata olives, if you like.