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    Home » Recipes » Easy Vegan Side Dish Recipes

    Olive Oil Biscuits

    Published: Nov 30, 2024 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    Olive Oil Drop Biscuits are quick and easy and bake up light and tender! They only require 8 simple ingredients and they are done from start to finish in under 30 minutes.

    Olive Oil Drop Biscuit on a plate with a pat of butter on top.

    Biscuits are the best. They are so delicious and easy to make! And they are at home on a breakfast or dinner table. And whether they are a traditional flakey Vegan Buttermilk Biscuit or a tender Cornmeal Drop Biscuit, they are super fast to make. They are usually ready from start to finish in just 30 minutes!

    And these Olive Oil Drop Biscuits are no different. They are fast to make and bake up super tender and fluffy. They require just 8 simple ingredients and one bowl to make and they are so delicious. I created this recipe for my Vegan Chickpea Pot Pie recipe and they are so good, they deserve their own post! So, let's make them.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • What to Serve Them With
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Dinner Roll Recipes?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • This recipe requires 8 simple ingredients and only 30 minutes to make.
    • And it is easy to make, so it's great for beginner bakers.
    • These Olive Oil Drip Biscuits are dairy-free and vegan, so anyone can enjoy them.
    • They bake up light and tender.
    • And most importantly, they are absolutely delicious!

    Ingredients

    Ingredients for making this recipe in small bowls on a marble surface.

    Extra Virgin Olive Oil: Use a good quality extra virgin olive oil because the flavor will come through in the biscuits! Something that you would use to make vinaigrettes or drizzle onto dishes.

    Non-Dairy Milk: Use a non-dairy milk that has no sugar in it. Lately I've been liking Chobani Zero Sugar Oat Milk.

    Vinegar: Vinegar activates the baking soda. You won't taste it in the end procuct.

    Baking Powder and Baking Soda: A combination of baking powder and baking soda make these biscuits so tender.

    Instructions

    Dry ingredients in a large mixing bowl.

    Step 1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

    Stir to distribute and set aside.

    Olive oil and milk in a small bowl.

    Step 2. In a medium bowl, combine non-dairy milk, olive oil and vinegar. Whisk to combine.

    Biscuit dough in a mixing bowl.

    Step 3. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.

    Biscuit dough scooped onto a parchment-lined baking sheet.

    Step 4. Then, use a ¼ cup cookie scoop to scoop 8 mounds of biscuit dough onto a parchment-lined baking sheet.

    Bake the Olive Oil Drop Biscuits in a 425* F oven for 12-14 minutes or until the bottoms of the biscuits are golden brown.

    What to Serve Them With

    • Butter and Jam or Blueberry Compote
    • Vegan Cinnamon Honey Butter
    • Vegan Garlic Butter
    • Soups like my Carrot Red Lentil Soup
    • Chili or Vegan White Bean Chili

    Recipe FAQs

    How should I store these Olive Oil Drop Biscuits?

    If you have leftover biscuits, I recommend freezing them. Biscuits do not have a long shelf life if left at room temperature.

    What is the difference between a biscuit and a drop biscuit?

    A biscuit typically has less liquid so the dough can be rolled out and cut.
    A drop biscuit typically has more liquid, do the dough can be scooped and dropped directly onto the baking sheet.

    Can olive oil replace vegetable oil in baking?

    No. Vegetable oil has a neutral flavor while olive oil has a peppery flavor that will come through in the final baked good!

    Expert Recipe Tips

    When you pour the wet ingredients into the dry ingredients, stir just until everything is combined. Over mixing can cause tough biscuits!

    I like to use a cookie scoop to scoop the Olive Oil Biscuit dough because it's super easy and it gives the biscuits a nice shape.

    Hand holding an Olive Oil Drop Biscuit.

    Looking for More Dinner Roll Recipes?

    • Vegan tortillas folded in half and stacked on each other in a striped towel.
      Vegan Tortillas
    • Vegan Irish Soda Bread with a few slices coming off the loaf on a white cloth.
      Vegan Irish Soda Bread
    • Vegan Dinner Rolls next to each other in a pan.
      Vegan Dinner Rolls
    • Close up of vegan garlic knots on a plate
      Vegan Garlic Knots

    If you tried this Olive Oil Drop Biscuits recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Olive Oil Drop Biscuits in on a striped cloth napkin.

    Olive Oil Drop Biscuits

    Megan Calipari
    Olive Oil Drop Biscuits are quick and easy and bake up light and tender! They only require 8 simple ingredients and they are done from start to finish in under 30 minutes.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Total Time 22 minutes mins
    Course Appetizer, Breakfast, Brunch, Dinner, Side Dish
    Cuisine American
    Servings 8 Biscuits
    Calories 235 kcal

    Equipment

    • 1 Large Mixing Bowl
    • 1 Rubber Spatula
    • 1 ¼ Cup Cookie Scoop
    • 1 Baking Sheet
    • Parchment Paper

    Ingredients
      

    • 2 Cups All-Purpose Flour
    • 2 teaspoon Granulated Sugar
    • 2 teaspoon Baking Powder
    • ¼ teaspoon Baking Soda
    • ¾ teaspoon Kosher Salt
    • ⅔ Cup Unsweetened Non-Dairy Milk
    • 7 tablespoon Extra Virgin Olive Oil
    • 1 teaspoon White Vinegar

    Instructions
     

    • Preheat oven to 425* F. Line a baking sheet with parchment paper.
    • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir and set aside.
      2 Cups All-Purpose Flour, 2 teaspoon Granulated Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Kosher Salt
    • In a medium bowl, combine non-dairy milk, olive oil and vinegar. Stir to combine. Then, pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
      ⅔ Cup Unsweetened Non-Dairy Milk, 7 tablespoon Extra Virgin Olive Oil, 1 teaspoon White Vinegar
    • Use a greased ¼ cup measuring cup or a ¼ cup cookie scoop to scoop 8 mounds of biscuit dough onto a lined baking sheet. Be sure to leave 3 inches of space between each mound of dough.
    • Bake in a 425* oven for 12-14 minutes or until the bottom of the biscuits are golden brown. Serve warm.

    Notes

    When you pour the wet ingredients into the dry ingredients, stir just until everything is combined. Over mixing can cause tough biscuits!
    I like to use a cookie scoop to scoop the biscuit dough because it's super easy and it gives the biscuits a nice shape.

    Nutrition

    Serving: 1BiscuitCalories: 235kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 369mgPotassium: 62mgFiber: 1gSugar: 2gVitamin A: 77IUVitamin C: 1mgCalcium: 91mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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