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  • Jess

Olive Oil Biscuits

Last weekend, I woke up craving biscuits. I made my morning coffee, and prepared to make a classic biscuit recipe that has been passed around my family for generations. A few moments later, I discovered I had no butter! I'm sure you can imagine my disappointment. There are many ways that olive oil gets used in my kitchen instead of butter, so I thought maybe that would work for biscuits too! I was right. Fluffy and delicious. Give these a try! -Jess

¼ cup TTOV's Butter Extra Virgin Olive Oil 2 teaspoons of TTOV's Tuscan Herb Infused Olive Oil 2 cups all purpose flour 4 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt ½ cup Greek yogurt ½ cup 2% or whole milk

Preheat oven at 450 degrees F. In a large bowl mix the flour, baking powder, baking soda and salt. Add the Butter and the Tuscan Herb olive oil, knead until the mix fills like crumbs. Mix yogurt and milk in a small bowl. Add to the flour and mix slowly with a spoon until everything is incorporated. If it is too dry, add a bit of milk. The dough will be sticky and soft. Add some flour to your hands and surface of a cutting board or clean counter area and roll to shape dough in a ball. Spread out on a surface, and fold a few times. Pat out so thickness is about 1 inch, using a round cookie cutter or the opening of a small glass cup cut in 2 - 2 ½ inch circles. Place on a baking pan, one slightly touching the other, bake for about 15-20 minutes until golden. Enjoy while warm!

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