Ingredients:
3/4 cup Feta cheese, cut into small cubes
10 black olives, pitted and chopped
1/3 cup sun-dried tomatoes, chopped, plus 1 tablespoon oil
2 cups all purpose flour
1 tablespoon baking powder
1/4 level teaspoon cayenne pepper
2 tablespoons Olive oil
1 1/2 teaspoons fresh thyme, chopped
1 large egg
2 tablespoons milk

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. First sift the flour and  baking powder into a large, mixing bowl, then add the cayenne pepper. 
3. Next, using a knife, stir in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the
   sun-dried tomatoes. 
4. When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed feta, olives and
   sun-dried tomatoes.
5. In a separate bowl, beat the egg with the 2 tablespoons of milk and add half this mixture to the flour mixture. 
6. Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs
   it – you should end up with a dough that is soft but not sticky.
7. On a floured surface, roll out the dough to a 1 inch thickness.
8. Cut out the biscuits using a 2 inch cutter, either plain or fluted. Put the cut-out pieces on a baking tray and brush them with extra milk. 
9. Bake on the top shelf in the oven for 12-15 minutes or until they've turned a golden color. Then remove them to a wire rack to cool.