Best 6 Biscuits With Olive Oil Recipes

OLIVE BISCUITS

Steps:

• Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
• Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.

OLIVE-OIL BISCUITS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In the bowl of an electric mixer fitted with the paddle attachment, beat oil and sugar on medium speed, about 2 minutes. In a small bowl, dissolve baking soda in the lemon juice; add to oil mixture along with wine, sesame seeds, zest, fennel seeds, salt, and white pepper. Beat until combined. Add flour, and beat until just combined.
• Line two baking sheets with parchment paper; set aside. In a small bowl, beat egg with 2 teaspoons water; set aside. Form biscuits by rolling tablespoons of dough into 5-inch logs and joining the ends to make circles. Brush tops with egg wash; sprinkle with sesame seeds and fennel. Arrange on prepared baking sheets, 1 inch apart. Bake biscuits until lightly browned, about 20 minutes, rotating sheets halfway through. Serve warm or at room temperature.

BAKING POWDER BISCUITS II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
• Roll dough out on a lightly floured surface. Cut dough into biscuits.
• Bake in preheated oven for 15 minutes, or until golden brown.

BISCUITS WITH OLIVE OIL

Steps:

• In a saucepan, on low temperature, add wine, and gradually dissolve sugar and honey.
• Add orange juice, olive oil, cinnamon, anissed and walnuts.
• Mix well and remove from heat.
• Mix together flour and baking powder and add slowly to the saucepan.
• Combine well.
• Shape into small round balls and flatten, place on oiled cookie tray.
• Bake in preheated oven for 40 minutes at 110° C (225° F).
• Remove from oven and sprinkle with sugar.
• Cool.
• Keep in cool place in airtight jars.

FAVORITE BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.

OLIVE BISCUITS

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
• Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
• Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
• Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.