Olive Oil Drop Biscuit- where crisp meets Mediterranean magic! These little flavor ninjas are the biscuit revolution we didn’t know we needed. Move over butter, there’s a new heartthrob in town, and it’s here to elevate your taste buds to cloud nine. So drop everything, grab that apron, and prepare to be wowed by the sassy swirls of savory goodness in every delectable morsel!
Why You’ll Love This Biscuit Recipe with Olive Oil
- 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.
- Nearly Unlimited Customizations: Add more sugar for a sweeter finish or shredded cheese for a savory treat!
“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.”– Khim
These drop biscuits are GOLD. They are incredibly simple to make and are almost impossible to mess up. Ideal for a side to almost any meal and can be made either sweet or savory, which takes them to an entirely new level of deliciousness.
Originally made when I was in a pinch and out of butter, but now our go-to for any meal that needs a carb loaded side. These melt in your mouth and are full of flavor with every bite. A win on every level and a must-try to any new or experienced baker.
Olive Oil Biscuit Ingredients
The ingredient list for these biscuits is fairly simple, and actually in line for a classic biscuit, with one exception. Instead of butter we use oil.
- 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.
How To Make A Drop Biscuit
No surprise, the instructions for this biscuit follow the classic. Here’s how you’ll whip these up in no time:
- PREP: Preheat the oven to 420 degrees. Line a baking tray with parchment paper, or a silicone baking mat, and set aside.
- DRY INGREDIENTS: Whisk the flour, baking powder, sugar, and salt in a medium sized bowl.
- WET INGREDIENTS: Stir the oil and milk into the dry ingredients until fully combined.
- DROP: Scoop the dough and drop by the tablespoon full (I do a heaping spoon) onto a baking sheet.
- BAKE: Bake 10 minutes or until lightly browned around the edges.
Easy as pie, or actually probably easier!
- Baking Trays: Having a quality set of baking trays (affiliate) is a life saver in the kitchen. They are a tad thicker and help heat everything evenly.
- Silicone Baking Mats: Not technically something you need, but silicone baking mats (affiliate) are used almost daily in our home. They keep almost anything from sticking to a baking tray AND are reusable so cut back on waste from foil and parchment.
- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
While you can use any type of olive oil, we recommend using a light olive oil.
Store any leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them in a resealable bag for up to three months.
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just remember to let it come to room temperature before dropping it onto the baking sheet.
Of course! Feel free to get creative and add ingredients like shredded cheese, chopped herbs, or even diced olives to enhance the flavor.
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make gluten-free biscuits.
Absolutely! To reheat the biscuits, wrap them in foil and warm them in the oven at 350°F (175°C) for about 5 minutes.
Olive Oil Drop Biscuit Recipe
- 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
- 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.