Olive Oil Biscuits Recipes - Biscuits Made Without Butter (2024)

Modified: Sep 9, 2020 by Stefanie Fauquet · This post may contain affiliate links · 10 Comments

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 familyregularlyswaps olive oil for butter in popcorn— not the kind you pop froma bag in the microwave, but withkernelsof corn in apan on thestove-top. Just a tablespoon of olive oil and a½ cup of popcornkernelsand you have a healthy snack in minutes (plus it'sa lot less expensive than themicrowavebags!).

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
½ 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.

5 from 5 votes

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 theinfo 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?

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Reader Interactions

Comments

bri
August 12, 2015 at 9:25 am

Hello Stephanie, I was going through the recipes on how to make biscuits and gravy(I am an Indian so I have no idea as to how you make biscuits southern style) but sadly all the recipes contained shortening or butter which is let's say not an ingredient I like to use in my recipes. So as I was browsing I stumbled upon your blog and was excited that you wrote a recipe using a healthier option. Tried it. Loved it. Full stop. A huge shout out from India.
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Reply
phoebe monroe
October 03, 2015 at 10:59 am

Stefanie, I found this recipe to be quick, easy and delicious! I had all the ingredients on hand which made it even better..Thanks for the recipe!
Reply
Elisha Atlanta
January 24, 2016 at 1:53 pm

i was brought up on deep southern cooking... my mother's biscuit recipe definitely called for shortening or (gasp!) lard. which is not for me. i found your recipie and am very pleased. i actually made sausage cheddar biscuits with it today, adding an extra 2T. of milk. and a bit less salt bc of the meat and cheese. perfect! thank you so much!
Reply
Sarah
March 22, 2016 at 10:42 pm

Thank you.
Reply
Belinda Levert
December 23, 2017 at 8:55 pm

Hi Stefanie!
Just wanted to say thank you for the recipe! My twelve year old niece called me searching for something to make for a snack. They were out of butter and sugar at home. I did a google search and came across your recipe. I face timed her and walked her through the process of gathering ingredients and mixing and baking the recipe. They were also out of granulated sugar, so she was bold enough to try powder sugar. Long story short, she said the recipe came out deliciously! She said it was just what she needed! So, I just wanted to say thank you for the easy recipe! I will be trying it for myself as well.
Reply
Ella Andrew
May 14, 2018 at 9:12 am

Hi Stephenie
I love it and I am going to try
it
Thank you
Reply
Leonila Campos
June 21, 2018 at 9:25 am

I have been using your recipe with some modifications for a couple years now and I love it. So simple, yet delicious.
Reply
Lee
September 13, 2019 at 8:26 pm

I love these biscuits they come out like scones. I use Gluten Free plain flour and very happy to use olive oil. Thank you. Having visitors this afternoon and very happy to have such a simple recipe.
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Baker@Altitude
May 15, 2020 at 1:12 pm

This recipe is not only easy to make but the biscuits are absolutely delicious. I have to double the recipe because my family likes them so much, The only change I made was substitutiting one of the cups of flour with a cup of pastry whole wheat or barley flour (3 cups white 1 cup pastry whole wheat or barley flour, since I double the recipe). They are tender and have so much flavor! Also I live at 11,200 feet elevation and they turn out fluffy unlike other recipes.
Reply
Fiona
October 15, 2021 at 8:10 am

I didn’t add the sugar & I subbed heavy cream for the milk (b/c, that’s what I had). I mixed in a little mashed steamed acorn squash. Hands down best biscuits I’ve made ever. Super delicious. This recipe worked great & I will be using it again.
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