Olive Oil Biscuits
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These Olive Oil Drop Biscuits are your lazy day biscuit dream come true—no rolling, no cutting, no fuss. Just stir, scoop, and bake your way to golden, fluffy perfection. Bonus: they’re dairy-free and dangerously easy to eat straight off the baking sheet.
These biscuits are so good all on their own. However, you can take them to the next level with the addition of honey cinnamon butter, apple cinnamon jelly, or strawberry jam!

“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
Why You’ll Love This Recipe
- Easy drop biscuit recipe: No rolling or cutting—just mix, drop, and bake in under 20 minutes.
- Quick side for dinner: Perfect for soups, stews, or when you forgot to make bread.
- One bowl biscuit recipe: Minimal cleanup and super beginner-friendly.
- Make-ahead freezer biscuits: Bake now or freeze the dough for quick biscuits any time.
These olive oil biscuits are the definition of easy comfort food. No butter? No problem. This recipe skips the fuss and still delivers fluffy, golden biscuits in under 20 minutes. It’s a one-bowl wonder made with pantry staples and zero rolling required—just mix, drop, and bake.
They’re the perfect last-minute side for soups, salads, or breakfast sandwiches, and totally customizable with herbs or cheese. Bonus: they’re dairy-free and freezer-friendly, so you can always have a batch ready to go. Simple, reliable, and dangerously snackable.
Ingredients You’ll Need
The ingredient list for these biscuits using olive oil 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.
Jesseca’s Recipe Review
I’ve made a lot of biscuits in my day, but this biscuit recipe with olive oil is my lazy day hero. They come together in one bowl, no rolling or cutting needed, and they’re surprisingly fluffy for how little effort they take. We love them with soup, breakfast eggs, or slathered in jam when no one’s watching.
Tip from Jesseca:
Want taller, fluffier biscuits? Let the dough rest for 5–10 minutes before baking. This gives the baking powder a head start and helps create a better rise in the oven.
Substitutions and Variations
When making these biscuits made with olive oil, 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.
Olive Oil Drop Biscuits
If you’ve never made an olive oil biscuit, prepare to meet your new go-to carb. These fluffy little drop biscuits are shockingly easy—no butter, no rolling, and no stress. Just stir, scoop, and bake your way to golden perfection.
- Preheat and prep: Start by preheating your oven to 420°F and lightly greasing a baking sheet. Set it aside while you mix the dough.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt until everything is evenly combined.
- Add the wet ingredients: Pour in the olive oil and milk. Stir until you have a soft, slightly sticky dough and no dry spots remain.
- Scoop and bake: Drop heaping tablespoons of dough onto your prepared baking sheet. Bake for 10 minutes, or until the edges are lightly golden.
That’s it—warm, fluffy biscuits ready in a flash. Perfect for pairing with soup, slathering with jam, or sneaking straight off the tray while no one’s looking.
Storage and Freezer Instructions
To store: Let the olive oil biscuits cool completely, then transfer them to an airtight container. They’ll stay fresh at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the microwave for about 10 seconds or pop them in the oven at 350°F for a few minutes to bring back that fresh-baked texture.
To freeze: Once cooled, place the biscuits in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat straight from frozen in a 350°F oven for 8–10 minutes, or until warmed through.
Recipe FAQs
Yes! While olive oil adds a nice flavor, you can use any neutral oil like avocado, vegetable, or canola. Just keep in mind that the flavor will be slightly different.
Regular dairy milk (whole or 2%) works great, but you can also use plant-based options like almond, oat, or soy milk. Just make sure it’s unsweetened and unflavored.
Absolutely! Stir in shredded cheddar, chopped herbs, or even garlic powder for a fun flavor boost. Just keep additions around ½ cup total.
Only slightly! If you use a light olive oil, the flavor is very mild. If you love a stronger olive oil taste, go for an extra virgin variety.
Yes! This recipe doubles easily—just make sure to space the biscuits out so they bake evenly. You may need to use two baking sheets.
Expert Tips
- Don’t overmix the dough. Stir just until combined. Overmixing can make the biscuits dense instead of light and fluffy.
- Use a neutral olive oil. A light or mild-flavored olive oil works best here. Strong, peppery oils can overpower the biscuit flavor.
- Spoon and level your flour. For accurate measuring, spoon the flour into your measuring cup and level it off with a knife. Too much flour = dry biscuits.
- Customize the flavor. Add shredded cheese, herbs (like rosemary or thyme), or a pinch of garlic powder to the dough for a savory twist.
- Serve them warm. These biscuits are best fresh out of the oven. If you need to make them ahead, a quick reheat in the oven or air fryer will bring them back to life.
- Freeze unbaked dough. Scoop the dough onto a tray, freeze until firm, then transfer to a bag. Bake straight from frozen, adding a few extra minutes to the cook time.
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Olive Oil Drop Biscuit Recipe
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 oven to 420°F. Lightly grease a baking sheet and set aside.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt until combined.
- Pour in the olive oil and milk. Stir until the dough comes together and no dry streaks remain.
- Use a heaping tablespoon to scoop and drop dough, spacing each biscuit slightly apart.
- Bake for 10 minutes, or until the edges are lightly golden and the tops are set. Let cool slightly before serving.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Jesseca is the creator of One Sweet Appetite, sharing easy, family-friendly recipes. A full-time food blogger, photographer, and four-time cookbook author, she loves helping home cooks build confidence in the kitchen. When she’s not creating recipes, she’s spending time with family, sipping coffee, or planning her next adventure.
I used the spoon and level method of measuring my flour and the dough was pretty wet. While baking, the biscuits really spread out and remained flat. I’m hopeful they will still taste fine. I saw after the fact you had metric measurements for the flour, which I typically prefer to use in baking for this very reason, as not all cup measurements are exactly the same depending on how they are scooped.
I like to play with recipes. Usually, I’ll make a recipe exactly as presented, for a baseline, then next time play with it a bit. However, I made the mistake of making this recipe the very first time and substituting honey for the sugar, adding a teaspoon of vanilla and used my regular olive oil, which turned out tasting way stronger than I expected in these biscuits.
I highly recommend NOT doing my version! Ha! The combination of flavors was surprisingly….not good.
However, I think this is a good recipe, and will humbly try it again as written, and then cautiously get slightly creative the next time…maybe.
Thank you for this alternative to butter biscuits!
I’m so glad you’re giving the recipe another go as written—I think you’ll find it has a really nice balance. And hey, cautious creativity is always welcome here. Thanks again for trying it!
Just made and it’s delicious! I used buttermilk, self rising flour, sugar, extra virgin oil mixed with avocado oil bc that’s all I have.
Yay! So glad you loved them, Tina! Your ingredient swaps sound perfect—great way to use what you have on hand. Bet that buttermilk added an extra layer of flavor! Thanks for sharing!
I was not expecting these biscuits to be as good as they turned out! WOW!
I’m so glad you loved them, Jessica!
They are very good and very easy to make. Bland for my first time following the directions exactly. I will make again and will experiment with the recipe. Thank you. for a great base.
Turned the biscuits into chicken sliders. They were crumbly but delicious.
I made these vegan with unsweetened almond milk and they were positively delicious!
This doesn’t specify the type of milk nor do I see a recipe yield. These would affect the nutritional info. Please provide.
Hi Karen, nutritional values are being removed from my site as I previously used a third party calculator and do not feel comfortable providing that information. I suggest calculating based off of your preference and ingredients. You can use the milk of your choice. This makes 8 biscuits, which is stated in the upper right side.
This recipe has been a lifesaver, literally! I’ve used this recipe with evaporated milk, 2% and whole milk. I even substituted brown sugar when I ran out of regular sugar. This recipe is so versatile when I need to substitute ingredients, and very filling. They’re great for muffin pans too. Thank you for posting this recipe 😋
Hi Jim, this comment made my entire day! I am so glad you like this recipe.
So tender fluffy and delicious, made half regular half with cheddar cheese. All so delicious, wonderful easy recipe 😊
I made these biscuits last night to go with home made chicken soup and they were a major hit. Tried them because they did not use butter but olive oil. Very easy and tasty. These will become my go to biscuit.
Thanks for taking the time to rate and review this recipe, Cheri. Honestly makes my day when someone takes the time!
This recipe is Amazing!
In the last 4 days, I have made it 3 times! Each time doubled from the time before. Ny family loves them!
Is it possible to use rice milk or oat milk?
Hi Amanda, I’ve never tried it with rice or oat milk so I wouldn’t be able to give you a definitive answer. Please let us know if you do decide to try it. I’m glad you like these biscuits!
I make these oat milk all the time. They’re my go to. Love them!
Thank you for taking the time to rate and review the recipe, Jane! I’ll have to give this a try with oat milk! What a great substitution.
First biscuit I made that I haven’t somehow screwed up. Thank you!!! These were light and fluffy.Tasted perfect!
I love this, Jeannie! I’m so glad this worked out well and I hope you enjoy it.
Excellent and moist, yum!
Thank you!
Is it possible to make these larger? Just curious. Thanks
Yes. You may need to adjust the baking time but it should work fine.
I made these with coconut oil and almond milk. They came out super delicious and the coconut flavor comes through!!! If you do use coconut oil, wait until it cools down a bit after microwaving so that your mixture doesn’t become runny.
Well you sold me. I’m going to have to try it this way. I love coconut and think that would be an amazing version of this recipe
the recipe worked fine , I added some Greek Yogurt for a bit more body , however when you change to metric the instructions remain in American units .
Hi there! As someone from the states, I didn’t realize that measuring spoons (ex: teaspoon or tablespoon) were not used globally. I do have the weight measurements for the other ingredients, but I can add in those measurements as well. I get conflicting information. Would you like those in grams or ml?
Awesome! Light, fluffy, flavorful. And they go together fast. No kneading. My new go to biscuit recipe.
Thank you for the feedback, Jim! Always love to hear when someone enjoys a recipe.
Made these on a whim and these little cookies are fabulous, I used a little extra sugar as I have a sweet tooth. Quick to make, no messy rolling, am going to try adding chopped stem ginger next time. Thanks
The addition of ginger would be interesting! You’ll have to let us know how it turns out!
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.
I also sifted all of the dry ingredients together and the texture of the biscuits was perfect.
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.
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!
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
Ok, that sounds AMAZING!
Best recipe ever! I place them in a ziplock baggie afterwards and they stay soft for days!!!
I made these this morning. We really liked them😋
Hi Mary! Thank you so much for taking the time to comment. Reviews like this make my day.
Thank you … appreciate you posting your recipe. Off to make it now!
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.
Hi Barton, I’m glad you liked the recipe. Thanks for adding in some helpful tips.
Mine were so loose they turned out like flat cookies? I even added more flour but was afraid to go too much.
Hi Kiki, When you say loose, do you mean dry? I’d love to help figure out what went wrong here.
They mean wet, liquid-y
You could try adding the milk a 1/4 cup at a time until the right consistency is met.
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.
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!!
Thank you for taking the time to review! I do love these biscuits!
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.
Thank you for taking the time to review the recipe, Glory! I hope you find some great herbs or seasonings to mix in.
Everything that goes into the biscuits are white, so why aren’t the biscuits white?
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.
mine also were dark in colour but delicious. it maybe the oil. I’m in UK I used rapeseed oil it is an orangy brown colour and . despite white flour the dough was quite dark. it wasn’t a problem thpugh
If they weren’t white you did something Wrong..
Can you substitute any oil ( vegetable or canola)?
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.
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
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.
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.
My son has now started experimenting with flavors. We now have spicy garlic biscuits. 😀
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!!!
That sounds DELICIOUS!! I need to give it a try asap. I’m sure my family would go nuts for that version.
All they need is a little cheddar cheese and they’ll taste just like red lobster bicuits. Still good by themselves though. Thanks 🙂
I love the idea of cheddar cheese added into the dough. Thanks for sharing the idea.
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!
I’m glad you loved this recipe as much as we do. What a great idea to use it as a strawberry shortcake base!
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!!
Thank you for giving them a try! I love the idea of added garlic powder. I need to test that out ASAP!
@Jesseca,
Can I skip the sugar?
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.
Used Whole Wheat Flour and it took about 3-4 extra minutes to cook
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.