Olive Oil Rosemary Biscuits

Olive Oil Rosemary Biscuits

Flaky biscuits made with olive oil instead of butter, scented with fresh rosemary.

Total 33 min Makes 12 biscuits Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

These biscuits swap butter for olive oil, giving them a tender crumb and a subtly fruity flavor that pairs well with fresh rosemary. They bake up with crisp edges and a soft interior, making them a good match for soups, roasted meats, or a simple breakfast with jam.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped
  • 2/3 cup extra-virgin olive oil
  • 3/4 cup buttermilk, cold
  • 1 egg
  • 1 tablespoon olive oil, for brushing
  • 1 teaspoon flaky sea salt, for topping

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chopped rosemary.

  3. In a separate bowl, whisk together the olive oil, buttermilk, and egg until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir with a fork just until a shaggy dough forms; do not overmix.

  5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick round.

  6. Cut the dough into 12 biscuits using a 2 1/2-inch round cutter, pressing straight down without twisting, and arrange on the prepared baking sheet.

  7. Brush the tops of the biscuits with olive oil and sprinkle with flaky sea salt.

  8. Bake until golden brown on top, 16 to 18 minutes.

  9. Transfer to a wire rack and cool for 5 minutes before serving.

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    Olive Oil Rosemary Biscuits

    These biscuits swap butter for olive oil, giving them a tender crumb and a subtly fruity flavor that pairs well with fresh rosemary. They bake up with crisp edges and a soft interior, making them a good match for soups, roasted meats, or a simple breakfast with jam.

    33 min 12 biscuits 185 cal

    Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 tablespoon fresh rosemary, finely chopped
    • 2/3 cup extra-virgin olive oil
    • 3/4 cup buttermilk, cold
    • 1 egg
    • 1 tablespoon olive oil, for brushing
    • 1 teaspoon flaky sea salt, for topping

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with parchment paper.

    2. 2

      In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chopped rosemary.

    3. 3

      In a separate bowl, whisk together the olive oil, buttermilk, and egg until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir with a fork just until a shaggy dough forms; do not overmix.

    5. 5

      Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick round.

    6. 6

      Cut the dough into 12 biscuits using a 2 1/2-inch round cutter, pressing straight down without twisting, and arrange on the prepared baking sheet.

    7. 7

      Brush the tops of the biscuits with olive oil and sprinkle with flaky sea salt.

    8. 8

      Bake until golden brown on top, 16 to 18 minutes.

    9. 9

      Transfer to a wire rack and cool for 5 minutes before serving.