|Olive Oil and Herb Drop Biscuits
It seems like every time it snows here in the Northeast, I get this urge to make something homey and comforting. Yesterday was no exception. We had a really pretty snowfall. Just enough to make every surface bright and glittery like a Christmas card. I made a big pot of this soup
and whipped up these super easy biscuits. When I tell you super easy…truly…they could not be easier.
Olive Oil and Herb Drop Biscuits
1 C. buttermilk or 1 C. milk + 1 t. cider vinegar
1 C. whole wheat flour
1 C. cake flour
2 T. golden flaxseed meal (optional)
1/4 t. baking soda
1/2 t. salt
1/8 t. freshly ground black pepper
1 T. Parmesan, grated
1 T. finely chopped fresh herbs
2 T. cold butter, cut into small cubes (See Notes)
2 T. extra virgin olive oil
Preheat your oven to 450 degrees.
If you do not have buttermilk, combine the milk and vinegar in a measuring cup and allow to sit while you prepare the rest of the ingredients.
In a medium mixing bowl, whisk together the flours through the herbs. Using either a pastry cutter or two forks, cut the butter and olive oil into the flour until it resembles course crumbs.
Make a well in the center of the flour and add the buttermilk or milk mixture. Stir just to combine. Don’t overwork it. It’s fine if you see some specks of flour.
I like to let the dough sit for a few minutes, then using a 1/4 C. measuring cup, scoop the dough out onto a parchment lined baking sheet spacing them out about 2 inches apart.
Bake for about 12 minutes. Check them early…they should be just golden on top.
- I like to serve these with extra virgin olive oil for dipping instead of butter. Just crack some pepper and a few pinches of chopped herbs!
- The herbs I used in my biscuits were: parsley, sage, rosemary and thyme (I feel a song coming on!)
- If you’d like to, you can use 1/4 C. of olive oil instead of using 2 T. butter and 2 T. olive oil. They turn out just as delicious!