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.
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.
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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
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
Step 1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Stir to distribute and set aside.
Step 2. In a medium bowl, combine non-dairy milk, olive oil and vinegar. Whisk to combine.
Step 3. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
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
If you have leftover biscuits, I recommend freezing them. Biscuits do not have a long shelf life if left at room temperature.
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.
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.
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📖 Recipe
Olive Oil Drop Biscuits
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.
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