Greek biscuits

5 oz Feta cheese, crumbled
      2 tb Each chopped fresh dill and
           -scallion (green onion)
      6    Pimento-stuffed green
           -olives, chopped
      1 tb Lemon juice
     10 oz Package ready-to-bake
           -refrigerated buttermilk
           -flaky biscuits,
 
  (10 biscuits) *
  
  Preheat oven to 400F.  In small serving bowl, combine all ingredients
  except biscuits; set aside.
  
  Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
  Separate each biscuit into 2 thin layers of dough and arrange 1 layer in
  bottom of each sprayed cup, reserving remaining layers.  Arrange 1/10 of
  cheese mixture over each biscuit in cup, then top each with remaining
  biscuit layer; press around edge of each biscuit to seal.  Partially fill
  remaining cups with water (this will prevent pan from burning and/or
  warping).  Bake until biscuits are golden brown, 8 to 10 minutes.
  
  Remove pan from oven and carefully drain off water.  Remove biscuits to
  wire rack and let cool. Makes 5 servings
  
  * Keep biscuits refrigerated until ready to use.  Separate dough into
  layers as soon as biscuits are removed from refrigerator; they will be
  difficult to work with if allowed to come to room temperature.
  
  ///oo/\ From the hearth in Sandee's Kitchen...