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Olive Oil Biscuits

This olive oil biscuits recipe creates tender, fluffy biscuits made with olive oil instead of butter. Easily made vegan with homemade buttermilk, you’ll love these simple, flavorful biscuits.

For a new spin on biscuits, make them with olive oil! One might think, given the absence of butter, that these olive oil biscuits might be a bit bland and flat in both appearance and taste. Quite the contrary! I think I prefer biscuits made without butter; they aren’t quite as heavy, and as for some reason we’ve been on a vegan (ish) kick lately they more than suit our lighter taste. I have made this recipe with buttermilk and soy milk and frankly, I think either one makes for a batch of fluffy, tender biscuits.

The key is to get your olive oil very cold — let it sit in the fridge for at least 20 minutes. This makes for a surprisingly light and fluffy biscuit with a fairly tender crumb that equally surprises. The rest of the batter comes together very quickly and easily. I did mostly whole wheat flour here and will try exclusively whole wheat the next time. I also add just a touch of sugar because I like that hint of sweetness but you can for sure leave it out. Sometimes we eat these with butter and cheese, sometimes with honey, sometimes with jam, and sometimes with a fried egg. Whatever way you go, they’re delicious.

Olive Oil Biscuits

Nicole Spiridakis
Tender, fluffy olive oil biscuits made with olive oil instead of butter.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 8 biscuits
Calories 278 kcal

Ingredients
  

  • 2 cups whole wheat pastry flour , or all-purpose flour
  • 1 cup all-purpose flour
  • 1 ½ tablespoons baking powder
  • ¾ teaspoon salt
  • 2 tablespoons sugar optional
  • 6 tablespoons olive oil chilled in the fridge
  • 1 cup non-dairy milk , cold, or buttermilk

Instructions
 

  • Heat oven to 425℉ and line a baking sheet with parchment paper.
  • In a large bow, whisk together the flours, baking powder, salt, and sugar if using.
  • Add chilled olive oil and using a fork or your hands, rub it into the flour until the mixture is crumbly.
  • Pour in the cold non-dairy milk or buttermilk and, using a wooden spoon, stir until a dough forms (add a bit more milk if it’s too dry).
  • Turn dough out on to a clean, lightly floured surface. Roll dough (or press with fingers) until it is in a 1- inch thick rectangle.
  • Use biscuit cutter (or jar or cup) to cut biscuits into desired size and shape OR use a tablespoon to make drop biscuits.
  • Place biscuits on the baking sheet, place in the oven, and bake for about 10-15 minutes, until lightly browned. Remove from oven and let sit on sheet for 5 minutes. Serve slightly warm.

Nutrition

Calories: 278kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 472mgPotassium: 168mgFiber: 4gSugar: 4gVitamin A: 119IUVitamin C: 2mgCalcium: 186mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!

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