Greek Biscuits

      5 oz Feta cheese, crumbled               1 tb Lemon juice
      2 tb Each chopped fresh dill and        10 oz Package ready-to-bake
           -scallion (green onion)                  -refrigerated buttermilk
      6    Pimento-stuffed green                    -flaky biscuits,
           -olives, chopped

  (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.