Easy homemade olive oil biscuits made without butter.
Did you know that August is National Olive Oil month? Yep. One of the most used pantry staples gets its own month, and to celebrate Pompeian is encouraging everyone to take the Pompeian Pledge and swap olive oil for butter in their favorite everyday recipes. This post is brought to you by Pompeian as part of the #PantryInsiders program. All opinions are my own.
My family regularly swaps olive oil for butter in popcorn— not the kind you pop from a bag in the microwave, but with kernels of corn in a pan on the stove-top. Just a tablespoon of olive oil and a 1/2 cup of popcorn kernels and you have a healthy snack in minutes (plus it’s a lot less expensive than the microwave bags!).
In honor of National Olive Oil month, I challenged myself to do the swap on a new recipe that usually includes butter. One of my family’s favorite mealtime accouterments are biscuits— whether it’s at breakfast with jelly or sausage gravy (we do live in the south!) or at dinner in place of a roll. I’ve always made and served biscuits with butter, so I considered this challenge to be, well, a real challenge.
Drop Biscuits made with Oil
Drop Biscuits made with OilAfter a few test runs, I came up with a super easy recipe for Homemade Olive Oil Biscuits using Pompeian Extra-Virgin Olive Oil. The ingredients in these drop biscuits are so basic that you probably have everything in your fridge and pantry right now!
Olive Oil Biscuits Recipe
Olive Oil Biscuits Ingredients
- 2 cups all-purpose flour
- 1 cup milk
- 1/2 cup Extra-Virgin Olive Oil
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
How to Make Biscuits without Butter
1. Preheat oven to 425 degrees
2. Mix all dry ingredients in a bowl.
3. Add olive oil and milk. Stir to combine.
4. Drop tablespoon-sized pieces of dough on a cookie sheet lined with parchment paper.
5. Bake biscuits for 12-15 minutes, until lightly browned. Serve with jelly or top with rosemary and sea salt for a savory biscuit.
I was actually blown away with how good these little biscuits were. They were so quick and easy to whip up that I know I will be making many, many more batches, especially with heartier meals in fall and winter.
- 2 cups all-purpose flour
- 1 cup milk
- 1/2 cup Pompeian Extra-Virgin Olive Oil
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
-
Preheat oven to 425 degrees
-
Mix all dry ingredients in a bowl.
-
Add olive oil and milk. Stir to combine.
-
Drop tablespoon sized pieces of dough on a cookie sheet lined with parchment paper.
-
Bake biscuits for 12-15 minutes, until lightly browned.
Tip: You can freeze olive oil in ice cube trays for use in recipes that call for cold butter!
I actually learned this tip at an olive oil tasting a few months back, and I thought the info was very timely for National Olive Oil month and the Pompeian Pledge olive oil swap. If you have ice cube trays with specific cube sizes, like 1 tablespoon, it’s even easier to swap olive oil for butter.
Here’s a handy butter to olive oil conversion chart from Pompeian:
What everyday recipe would you switch olive oil for butter?
