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+ servings
A plateful of quickie olive oil drop biscuits

Quickie Olive Oil Biscuits

Course: Appetizer, Bread + Rolls, Quick + Easy
Season: All Season
Dietary: Egg-Free, Nut-Free, Vegan
Preparation: Baking, Fast + Easy
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 8 biscuits
These lightning fast, crispy on the outside, tender on the inside drop biscuits are the perfect "little something" to round out a meal. Delicious plain, or with the cheese and herb add-ins. You'll have them mixed up before your oven preheats!
Print Recipe

Ingredients

  • cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk or non-dairy milk
  • 6 tablespoons extra virgin olive oil (equal to ⅓ cup + 1 tablespoon)

Optional Add-Ins

  • cup crumbly or grated cheese Parmesan, cheddar, gruyere, blue, fontina, gouda, etc.
  • fresh or dried herbs of your choice thyme, chives, rosemary, Italian seasoning, oregano, basil, cumin, etc.

Instructions

  • Preheat oven to 425°. Line a baking sheet with parchment of a silicone baking mat. In a medium mixing bowl whisk together the dry ingredients. If you are using any cheese or herbs, stir them into the dry ingredients.
  • Pour the milk and olive oil over the dry ingredients at the same time, and quickly and gently stir until the dry ingredients are incorporated. This will leave a somewhat shaggy dough. Don't overmix.
  • Drop the biscuits by spoonful onto the parchment or mat. Sprinkle the tops with a little more cheese, if you'd like. Bake for 10-12 minutes until the biscuits are golden brown and the tops bounce back up when lightly pressed. Cool on a rack, and serve.

Notes

These speedy drop biscuits are best eaten right out of the oven. If you have any leftover, rewarm them for a few minutes on an oven or toaster for best texture. Leftovers are also good for breakfast, toasted with butter and jam.