Olive Biscuits

Black or green, I love olives in every way they are prepared. Here, I am not even considering the canned sliced black things one can buy in the US supermarkets as olives. They are just not olives. A good cure to olives makes all the difference.
We have them in breakfast, as whole or as a spread, use them as fillings to pastry. Here, in this recipe, the dough contains them and you’ll have a taste of them in every bite, if you are lucky. If you were to try these, go for good olives to get a good result.
(make about 22 - 25 biscuits)
3.5 cups of all purpose flour
2 eggs (reserve one yolk for brushing the biscuits)
1 cup olive oil
1 cup plain yoghurt, preferably homemade
1 cup pitted, coarsely chopped olives (prefer using calamata or some type of marinated olives)
5 scallions (cut into 1/4 - 1/5 inch pieces)
1 bunch of fresh mint, finely chopped
1 tsps baking powder
Heat your oven to 350F (175C), lay parchment paper on your baking trays, or lightly oil
Mix all the ingredients (except for one egg yolk, and only 3 cups of flour) together. Add flour until you have soft but workable dough. Do not add too much; your biscuits would be too hard.
Take about an egg, roll like a ball, put them onto cookie sheet
Brush them with slightly beaten egg yolk
Bake in 375F (190C) for 30 - 45 minutes or till brown