Home » Dinner Recipes » Olive Oil Drop Biscuit Recipe
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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!
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!
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Originally made when I was in a pinch and out of butter, but now our go-to for any meal that needs a carb loaded side.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!
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- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set ofsilicone spatulas(affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
Recipe Notes:
Can I use any type of olive oil for these drop biscuits?
While you can use any type of olive oil, we recommend using a light olive oil.
How do I store leftover biscuits?
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.
Can I make the dough ahead of time?
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.
Can I add other ingredients to the biscuit dough?
Of course! Feel free to get creative and add ingredients like shredded cheese, chopped herbs, or even diced olives to enhance the flavor.
Can I make gluten-free olive oil drop biscuits?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour to make gluten-free biscuits.
Can I reheat the biscuits after they have cooled?
Absolutely! To reheat the biscuits, wrap them in foil and warm them in the oven at 350°F (175°C) for about 5 minutes.
More Must Try Bread Recipes
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Blueberry Biscuits
-
Pretzel Bites Recipe
-
Easy 7 Up Biscuits Recipe
-
Buttermilk Biscuits
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4.66 from 70 votes
Olive Oil Drop Biscuit Recipe
Created by: Jesseca
Course Side Dish Recipes
Cuisine American
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
8 to 10
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 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.
Video
Notes
Try adding fresh rosemary, black pepper and cheese to the biscuits. Reader recommended and our new favorite way to make this recipe.
Nutrition
Serving: 1Servings | Calories: 198kcal | Carbohydrates: 22g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 2mg | Sodium: 266mg | Fiber: 1g | Sugar: 1g
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Reader Interactions
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Jim says
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 😋Reply
Jesseca says
Hi Jim, this comment made my entire day! I am so glad you like this recipe.
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Willy Burns says
So tender fluffy and delicious, made half regular half with cheddar cheese. All so delicious, wonderful easy recipe 😊
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Cheri says
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.Reply
Jesseca says
Thanks for taking the time to rate and review this recipe, Cheri. Honestly makes my day when someone takes the time!
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Amanda says
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?
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Jesseca says
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!
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Jeannie says
First biscuit I made that I haven’t somehow screwed up. Thank you!!! These were light and fluffy.Tasted perfect!Reply
Jesseca says
I love this, Jeannie! I’m so glad this worked out well and I hope you enjoy it.
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CLP says
Excellent and moist, yum!Reply
Jesseca says
Thank you!
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Timothy says
Is it possible to make these larger? Just curious. Thanks
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Jesseca says
Yes. You may need to adjust the baking time but it should work fine.
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Joana says
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.Reply
Jesseca says
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
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Mr G says
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 .
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Jesseca says
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?
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Jim A Kwilecki says
Awesome! Light, fluffy, flavorful. And they go together fast. No kneading. My new go to biscuit recipe.Reply
Jesseca says
Thank you for the feedback, Jim! Always love to hear when someone enjoys a recipe.
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Helen & Robyn says
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. ThanksReply
Jesseca says
The addition of ginger would be interesting! You’ll have to let us know how it turns out!
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Khim says
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.Reply
Khim says
I also sifted all of the dry ingredients together and the texture of the biscuits was perfect.
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Theresa says
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.Reply
Jesseca says
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!
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Trish says
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
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Jesseca says
Ok, that sounds AMAZING!
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Katherine Young says
Best recipe ever! I place them in a ziplock baggie afterwards and they stay soft for days!!!Reply
Mary says
I made these this morning. We really liked them😋
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Jesseca says
Hi Mary! Thank you so much for taking the time to comment. Reviews like this make my day.
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Ramie Streng says
Thank you … appreciate you posting your recipe. Off to make it now!Reply
Barton Schoenfeld says
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.
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Jesseca says
Hi Barton, I’m glad you liked the recipe. Thanks for adding in some helpful tips.
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Kiki says
Mine were so loose they turned out like flat cookies? I even added more flour but was afraid to go too much.
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Jesseca says
Hi Kiki, When you say loose, do you mean dry? I’d love to help figure out what went wrong here.
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Jolyne says
They mean wet, liquid-y
Jesseca says
You could try adding the milk a 1/4 cup at a time until the right consistency is met.
Alex says
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.
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Theresa says
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!!Reply
Jesseca says
Thank you for taking the time to review! I do love these biscuits!
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Glory says
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.Reply
Jesseca says
Thank you for taking the time to review the recipe, Glory! I hope you find some great herbs or seasonings to mix in.
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Eva says
Everything that goes into the biscuits are white, so why aren’t the biscuits white?
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Jesseca says
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.
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Linda says
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
Mel says
If they weren’t white you did something Wrong..
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T says
Can you substitute any oil ( vegetable or canola)?
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Jesseca says
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.
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Ashlee says
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
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Carrie says
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.Reply
Jesseca says
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.
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Carrie Lankford says
My son has now started experimenting with flavors. We now have spicy garlic biscuits. 😀
Nikki says
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!!!Reply
Jesseca says
That sounds DELICIOUS!! I need to give it a try asap. I’m sure my family would go nuts for that version.
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Logan says
All they need is a little cheddar cheese and they’ll taste just like red lobster bicuits. Still good by themselves though. Thanks 🙂
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Jesseca says
I love the idea of cheddar cheese added into the dough. Thanks for sharing the idea.
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Greer says
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!
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Jesseca says
I’m glad you loved this recipe as much as we do. What a great idea to use it as a strawberry shortcake base!
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carolyn guth says
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!!Jesseca says
Thank you for giving them a try! I love the idea of added garlic powder. I need to test that out ASAP!
Kerrie says
@Jesseca,
Can I skip the sugar?Jesseca says
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.
Cassidy says
Used Whole Wheat Flour and it took about 3-4 extra minutes to cook
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Deborah says
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.
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