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?
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
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.
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 your oven to 420 degrees.
- Whisk together you 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. Cook 10 minutes or until lightly browned around the edges.
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Alex
Sunday 23rd of August 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.
Theresa
Sunday 24th of May 2020
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!!
Jesseca
Sunday 24th of May 2020
Thank you for taking the time to review! I do love these biscuits!
Glory
Thursday 9th of April 2020
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.
Jesseca
Thursday 9th of April 2020
Thank you for taking the time to review the recipe, Glory! I hope you find some great herbs or seasonings to mix in.
Eva
Wednesday 25th of September 2019
Everything that goes into the biscuits are white, so why aren't the biscuits white?
Mel
Sunday 30th of August 2020
If they weren't white you did something Wrong..
Jesseca
Wednesday 25th of September 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.
T
Saturday 31st of August 2019
Can you substitute any oil ( vegetable or canola)?
Ashlee
Thursday 24th of October 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
Jesseca
Sunday 1st of September 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.