Olive Oil and Herb Drop Biscuits
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 your hands, work the olive oil into the flour.
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 cup 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!)