• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

One Sweet Appetite

Easy Everyday Recipes

  • Recipe Index
    • Breakfast
    • Camping Recipes
    • Desserts
    • Dinner Recipes
    • Drink Recipes
    • Holiday
    • Party
  • Breakfast
    • Muffins and Pastries
    • Egg Recipes
    • Jelly and Jam Recipes
    • Pancakes, Waffles, French toast
    • Oat Recipes
    • Smoothie Recipes
  • Easy Dinners
    • Main Dish Recipes
    • Pasta Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Slow Cooker Meals
    • Air Fryer Recipes
    • Condiments and Sauces
  • Desserts
    • Brownie and Bar Recipes
    • Cake and Cupcake Recipes
    • Cookie Recipes
    • Frozen Dessert Recipes
    • Mug Recipes
    • Pie Recipes
  • Drinks
    • Cocktails
    • Coffee
    • Non Alcoholic Drinks
Home » Breakfast » Muffins and Pastries » Easy Drop Biscuits with Olive Oil

Easy Drop Biscuits with Olive Oil

42 Comments By Jesseca on May 15, 2023

Jump SaveSaved! Share Pin

Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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.

Easy Drop Biscuits made with olive oil

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?

The answer is YES. And it is SO GOOD.

What to love about this Quick Biscuits Recipe

  • Dairy Free: This recipe can be made dairy free by substituting your favorite nut milk.
  • Quick and Easy: From start to finish you are looking at less than 20 minutes.
  • Perfect Beginner simple olive oil drop biscuit: This recipe is no-fail and perfect for beginners.
two biscuits sitting on white plate

Ingredients you’ll need for these Quick Biscuits

  • Flour: I have only made this with All-purpose flour. However, readers have had success with gluten free options!
  • Baking Powder: Be sure to use fresh baking powder to get that beautiful fluffy texture.
  • Sugar: I limited the sugar in this recipe. Feel free to add more for a sweeter biscuit.
  • Salt: A flavor enhancer. Do not skip.
  • Olive Oil: Pick a light flavored olive oil and be sure it has not turned sour. Olive oil should be replaced if not used regularly.
  • Milk: I like this easy drop biscuit recipe with whole milk, cream, or non-dairy substitutes.

Drop Biscuit Recipe Substitutions and variations

When making drop biscuits, you can substitute certain ingredients and add variations to customize the recipe. Here are some possible substitutions and variations that we love:

  • Try making this recipe with whole wheat or gluten free flour blend for a healthier option. You may need to add a few minutes to the bake time.
  • While olive oil is what we used traditionally, we have found success with avocado and melted coconut oil.
  • Create a customized flavor to your biscuits by adding seasonings like garlic powder, paprika or chili flakes.
  • You can even stir in your favorite cheeses for a savory twist.

Remember that substitutions and variations may alter the final taste and texture of the biscuits, so it’s a good idea to experiment in small batches to find the combinations you like best.

sheet pan with lines of olive oil biscuits

How to make this Drop Biscuit Recipe Step by Step

  1. Preheat the oven to 420 degrees. Grease a baking tray and set aside.
  2. Whisk the flour, baking powder, sugar, and salt in a medium sized bowl.
  3. Stir in the oil and milk until fully combined.
  4. Drop by the tablespoon full (I do a heaping spoon) onto a baking sheet.
  5. Bake 10 minutes or until lightly browned around the edges.
olive oil and butter on table cloth

What we love to serve with these Easy Biscuits

The beauty of this recipe is that it really can be served with a variety of dishes! Try adding it to a side for soups and stews, serve alongside roasted meats, pair with eggs and bacon, and even top with fresh berries and cream. The options are nearly endless. Feel free to get creative and experiment with different flavor combinations and serving suggestions. Olive oil drop biscuits are versatile enough to complement both savory and sweet!

How to store your Easy Drop Biscuits

To keep your biscuits fresh for the most amount of time, allow them to cool completely, place in an airtight container or bag, and keep stored in a cool dry place. Storing this way will keep these fresh for up to three days. If you want to store them for longer, you can freeze the biscuits. Once the biscuits have cooled completely, place them in a freezer-safe container or resealable freezer bag. Remove as much air as possible from the bag before sealing it. Label the container or bag with the date. Place the container or bag in the freezer. Frozen biscuits can last for about 2-3 months.When you’re ready to enjoy the frozen biscuits, thaw them at room temperature or reheat them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Easy Drop Biscuit Recipe Tips and FAQs

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!
Keep this recipe handy. It is a favorite in our household and frequently requested at family events.

What do olive oil drop 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.
These are outstanding! Moist, light, fluffy, and a slight salty flavor. Perfect for any fall soups or Sunday dinners.

What is the best flour for this Quick Biscuits Recipe?

We find we get the best results when we use all-purpose flour for these biscuits. However, readers have reported success using whole wheat flour, spelt flour, and a gluten-free flour blend.

What is the difference between biscuits and drop biscuits?

The main difference between traditional biscuits and drop biscuits lies in the method of preparation.Traditional biscuits are made by cutting fat (like butter) into the dry ingredients as well as rolled and cut into shapes before baking. For this version it is incredibly important to work quickly and keep the butter cold. Drop biscuits, on the other hand, are made simply by dropping spoonfuls of dough directly onto the baking sheet immediately after mixing. No rolling or cutting needed.Drop biscuits are generally quicker and easier to make compared to traditional biscuits since there is no need for rolling and cutting. They are a great option when you want to whip up biscuits quickly or if you prefer a more rustic and casual biscuit.

Related Recipes:

Like this recipe? You will love my:

  • Homemade Biscuit Recipe
  • 7 Up Biscuits
  • Simple Flatbread
  • Overnight Artisan Bread
  • 3 Ingredient Sausage Gravy
  • Pomegranate Jelly
4.59 from 51 votes

Olive Oil Drop Biscuit Recipe

Created by: Jesseca

Course Side Dish Recipes
Cuisine American
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
8 to 10
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.
Print
Pin
Share
Rate
Prevent your screen from going dark

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

  • Preheat the oven to 420 degrees. Grease a baking tray and set aside.
  • Whisk the flour, baking powder, sugar, and salt in a medium sized bowl.
  • Stir in the oil and milk until fully combined.
  • Drop by the tablespoon full (I do a heaping spoon) onto a baking sheet.
  • Bake 10 minutes or until lightly browned around the edges.

Notes

Try adding fresh rosemary, black pepper and cheese to the biscuits. Reader recommended and our new favorite way to make this recipe.

Nutrition

Serving: 1Servings | Calories: 198kcal | Carbohydrates: 22g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 2mg | Sodium: 266mg | Fiber: 1g | Sugar: 1g

Equipment

Silicone Spatula
Baking Sheets
Silicone Baking Mats

Did You Make This Recipe?

Share it with me on Instagram @1sweetappetite and follow pinterest for more!

Email Recipe Pin Recipe Share Recipe

Pin for later:

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.

Sharing is caring!

491 shares
  • Share
  • Tweet
« Previous
Apple Pie Turnovers
Next »
Blueberry Cobbler

Reader Interactions

Find even more recipes!

Be sure to share it in the comments below and follow me on Pinterest, Facebook and Instagram for even more delicious recipes.

    Leave a Review! Cancel reply

    Share your thoughts below, I love to see your creations!
    Your email address will not be published. Required fields are marked *
    Recipe Rating




    Comments & Reviews

  1. Khim says

    April 17, 2023

    5 stars
    I made these biscuits last night. I used regular olive oil, half and half (didn’t have regular milk) used a sugar substitute and I sprinkled everything bagel seasoning on top.
    These came out fantastic. Stored in ziplock bags and they stayed soft. They’re great for breakfast with a fried egg. So good. Thanks for sharing this amazing recipe. I’ll be making these again.

    Reply
    • Khim says

      April 17, 2023

      I also sifted all of the dry ingredients together and the texture of the biscuits was perfect.

      Reply
  2. Theresa says

    March 5, 2023

    5 stars
    Gluten free flour used (BRM 1-2-1) and these are fantastic. I’ve tried other olive oil biscuit recipes with GF flour and this is far superior. I did split the recipe in half because I wanted to try 1/2 sweet and 1/2 savory. So I added extra sugar on the sweet and they came out beautiful. On the savory side I added manchego cheese, and they were delicious. One thing to note I did have to bake them a little longer. This is not unusual with GF flour. I.

    Reply
    • Jesseca says

      March 5, 2023

      Thanks for taking the time to comment, Theresa! I’m so glad that you found a way to make this work for a gluten free diet and always love when readers leave their helpful tips! I can’t wait to try it with your addition of manchego!

      Reply
  3. Trish says

    January 21, 2023

    I made these but instead of dropping them as biscuits I rolled them out and filled them with Apple pie and dropped them in my deep fryer! Amazing

    Reply
    • Jesseca says

      January 22, 2023

      Ok, that sounds AMAZING!

      Reply
  4. Katherine Young says

    January 6, 2023

    5 stars
    Best recipe ever! I place them in a ziplock baggie afterwards and they stay soft for days!!!

    Reply
  5. Mary says

    December 23, 2022

    I made these this morning. We really liked them😋

    Reply
    • Jesseca says

      December 23, 2022

      Hi Mary! Thank you so much for taking the time to comment. Reviews like this make my day.

      Reply
  6. Ramie Streng says

    October 28, 2022

    5 stars
    Thank you … appreciate you posting your recipe. Off to make it now!

    Reply
  7. Barton Schoenfeld says

    March 22, 2022

    Great easy and quick recipe for biscuits! I used only 1/2 tsp of sugar and they were delicious. I didn’t have light olive oil so I used half flavorful olive oil and half canola.

    Reply
    • Jesseca says

      March 22, 2022

      Hi Barton, I’m glad you liked the recipe. Thanks for adding in some helpful tips.

      Reply
  8. Kiki says

    October 10, 2021

    Mine were so loose they turned out like flat cookies? I even added more flour but was afraid to go too much.

    Reply
    • Jesseca says

      October 11, 2021

      Hi Kiki, When you say loose, do you mean dry? I’d love to help figure out what went wrong here.

      Reply
      • Jolyne says

        September 19, 2022

        They mean wet, liquid-y

      • Jesseca says

        September 20, 2022

        You could try adding the milk a 1/4 cup at a time until the right consistency is met.

  9. Alex says

    August 23, 2020

    We subbed unsweetened soy milk for milk and canola oil for olive oil and added fresh rosemary, black pepper and cheese to the dry ingredients and they came out great, but probably could have stayed in a minute or two longer to get a little golden.

    Reply
  10. Theresa says

    May 24, 2020

    5 stars
    Made GF and they were delicious. I did add a little more sugar as I was making them for breakfast. First GF biscuit that was crunchy on the outside and soft and wonderful on the inside. Thank you for this recipe!!

    Reply
    • Jesseca says

      May 24, 2020

      Thank you for taking the time to review! I do love these biscuits!

      Reply
  11. Glory says

    April 9, 2020

    4 stars
    Very good. easy. Common ingredients to have on hand. In this coronavirus pandemic quarantine, I was running out of butter but have olive oil. Thanks for your recipe. Will try w seasonings and or herbs.

    Reply
    • Jesseca says

      April 9, 2020

      Thank you for taking the time to review the recipe, Glory! I hope you find some great herbs or seasonings to mix in.

      Reply
  12. Eva says

    September 25, 2019

    Everything that goes into the biscuits are white, so why aren’t the biscuits white?

    Reply
    • Jesseca says

      September 25, 2019

      Hi Eva, I’m not sure why your biscuits were not white and am a little unsure what issue you were having. They always turn out as white fluffy biscuits for me.

      Reply
    • Mel says

      August 30, 2020

      If they weren’t white you did something Wrong..

      Reply
  13. T says

    August 31, 2019

    Can you substitute any oil ( vegetable or canola)?

    Reply
    • Jesseca says

      September 1, 2019

      Great question. I have never tried to substitute a vegetable or canola oil, but I don’t see why it wouldn’t work. I have made these with butter and they turned out great. Let us know if you make the recipe with your changes.

      Reply
    • Ashlee says

      October 24, 2019

      I’ve been using vegetable oil for my biscuits since I didn’t have olive oil, they turned out fairly good. Kinda bland and dryish though so you’ll want to make adjustments

      Reply
  14. Carrie says

    June 27, 2019

    5 stars
    These are great. Exactly what I was looking for. The only difference for me is I am baking them in my electric skillet that only goes to 400 degrees so they need 14 minutes. My son and I decided to take another commenters idea and added garlic powder parsley and cheese. They turned out amazing. Thank you for this great and versatile recipe.

    Reply
    • Jesseca says

      June 27, 2019

      We loved the addition of garlic powder, parsley and cheese. They are on regular rotation here in the One Sweet Appetite home. Requested most frequently by my 10 year old! Thanks for taking the time to comment.

      Reply
      • Carrie Lankford says

        July 28, 2019

        My son has now started experimenting with flavors. We now have spicy garlic biscuits. 😀

  15. Nikki says

    May 1, 2019

    5 stars
    This recipe is also great when you add garlic powder, dried parsley and cheddar cheese and it makes amazing cheddar garlic biscuits like red lobsters. Or you can just add any herbs and make delicious herb biscuits! The possibilities are endless!!!

    Reply
    • Jesseca says

      May 1, 2019

      That sounds DELICIOUS!! I need to give it a try asap. I’m sure my family would go nuts for that version.

      Reply
  16. Logan says

    March 10, 2019

    All they need is a little cheddar cheese and they’ll taste just like red lobster bicuits. Still good by themselves though. Thanks 🙂

    Reply
    • Jesseca says

      March 11, 2019

      I love the idea of cheddar cheese added into the dough. Thanks for sharing the idea.

      Reply
  17. Greer says

    January 31, 2019

    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!

    Reply
    • Jesseca says

      February 3, 2019

      I’m glad you loved this recipe as much as we do. What a great idea to use it as a strawberry shortcake base!

      Reply
      • carolyn guth says

        May 31, 2019

        5 stars
        These biscuits are outstanding!! I added some garlic powder to the flour and was amazed at how good they were. My go to biscuit recipe from now on!!

      • Jesseca says

        May 31, 2019

        Thank you for giving them a try! I love the idea of added garlic powder. I need to test that out ASAP!

      • Kerrie says

        January 20, 2021

        @Jesseca,
        Can I skip the sugar?

      • Jesseca says

        January 21, 2021

        You might be able to. It would most likely change the flavor slightly so I’m not sure if it would work. Please let us know if you do and how it goes.

  18. Cassidy says

    November 2, 2016

    Used Whole Wheat Flour and it took about 3-4 extra minutes to cook

    Reply
  19. Deborah says

    February 17, 2015

    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.

    Reply

Primary Sidebar

Jesseca - Author of One Sweet Appetite

Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

More About Me

New Weekly Recipes

Subscribe for the latest recipes in your inbox!

Thank you!

You have successfully joined our subscriber list.

Find a Recipe

Featured Recipes

  • Mini Key Lime Cheesecakes
  • Savannah Smiles Recipe
  • Brown Butter Chocolate Chip Cookies
  • Amazing Lemon Cheesecake Bars
  • Coconut Lime Frosted Sugar Cookies
  • Cherry Pie Bars

Browse Topics

  • Breakfast
  • Desserts
  • Air Fryer Recipes
  • Main Dish Recipes
  • Pasta Recipes
  • Salad Recipes
  • Side Dish Recipes
  • Slow Cooker Meals
  • Drink Recipes

New Weekly Recipes

Subscribe for the latest recipes in your inbox!

Thank you!

You have successfully joined our subscriber list.

©2023, One Sweet Appetite. Contact Disclosure Privacy Policy Back To Top
Design by Pixel Me Designs
×

New Weekly Recipes

Subscribe for the latest recipes in your inbox!

Thank you!

You have successfully joined our subscriber list.

491 shares