These are the BEST Olive Oil Drop Biscuits! Easy to make and light and fluffy in texture. They are the perfect side to any meal.
Truth: I have never swapped olive oil in a recipe that seemingly would requires butter.
Biscuits use cold butter to get a flaky texture.
This raises the question… Can you replace butter for olive oil in a biscuit?
Olive Oil Drop Biscuits
Can you use oil instead of butter in biscuits?
The short answer? Yes. You can definitely substitute oil for butter. The secret is to use an extra light olive oil. It is made for baking, and with the addition of some extra salt, you get the same great flavor. No one will even know you’ve made the swap!
These are outstanding! Moist, light, fluffy, and a slight salty flavor. Perfect for any fall soups or Sunday dinners.
Keep this recipe handy. It is a favorite in our household and frequently requested at family events.
What do olive oil biscuits taste like?
This is the most common question I’m asked. What do these taste like?
They taste just like the biscuits you would regularly make. Light, fluffy, and delicious drizzled with a little honey or jam. I strongly suggest trying one right out of the oven topped with my pomegranate jelly. To-die-for.
Like this recipe? You will love my:
How to make olive oil drop biscuits:
Easy Olive Oil Drop Biscuits
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup Extra Light Tasting olive oil
- 1 cup of milk
Instructions
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Preheat your oven to 420 degrees.
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Whisk together you flour, baking powder, sugar, and salt in a medium sized bowl. Stir in the oil and milk until fully combined.
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Drop by the tablespoon full (I do a heaping spoon) onto a baking sheet. Cook 10 minutes or until lightly browned around the edges.
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Deborah says
Thank you – this was exactly what I was looking for. A little crunch on the outside, and light and soft on the inside. And the recipe couldn’t be easier! I put most of the biscuits on top of a chicken casserole. By the way, you can also substitute olive oil for butter in chocolate chip cookies, although the amount may not be the same – just go for consistency. They taste just as great but don’t seem to stay fresh as long (not a problem at my house). I also use olive oil in pie dough in place of vegetable shortening. (I don’t know how much; I just add until it looks right.) It’s much easier and I can’t tell the difference.
Cassidy says
Used Whole Wheat Flour and it took about 3-4 extra minutes to cook
Greer says
These are FABULOUS!!! I wanted to make them as a base for strawberry shortcake tonight (on a COLD January night!) & couldn’t find my old olive oil biscuit recipe. These are 10,000 times better!!! And for the doubter, you’d never know you were eating olive oil!
Jesseca says
I’m glad you loved this recipe as much as we do. What a great idea to use it as a strawberry shortcake base!
Logan says
All they need is a little cheddar cheese and they’ll taste just like red lobster bicuits. Still good by themselves though. Thanks 🙂
Jesseca says
I love the idea of cheddar cheese added into the dough. Thanks for sharing the idea.