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 cup buttermilk or 1 cup milk + 1 teaspoon cider vinegar
1 cup whole wheat flour
1 cup cake flour
2 tablespoon golden flaxseed meal (optional)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Parmesan, grated
1 tablespoon finely chopped fresh herbs
1/4 cup 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 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!)