2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1/2 cup shredded provolone cheese
1/4 cup kalamata or black olives, well drained and chopped
3/4 cup buttermilk

Heat oven to 425°F. Stir together dry ingredients. Cut in butter and cheese till mixture resembles coarse crumbs. Stir in olives and buttermilk just till moist and soft dough forms. Turn out onto lightly floured surface and knead 5-6 times. Roll or pat to 1/2 inch thick. Cut with 2 1/2 inch biscuit cutter and place 1 inch apart on ungreased baking sheet. Bake 13-15 minutes till light golden brown. Serve warm.