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.
Recipe
Olive Oil Biscuits
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.
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