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:
- 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 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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