Biscuits. I LOVE biscuits! From a tube, box mix, or homemade… I love them all. I’ve topped casseroles with them, turned them into cinnamon rolls and monkey bread, wrapped hot dogs with them, stuffed them with cheese, used them for sandwiches, you get the picture.
I’m not an expert in baking biscuits (just in devouring them) , but I do know it’s a southern thing, and buttermilk is queen. So, imagine my surprise when I stumbled upon a recipe for OLIVE OIL Biscuits.
Yes, olive oil. In a biscuit.
You all know I bake cakes and cookies with olive oil. I’ve made focaccia bread , and used olive oil as a dipping sauce for bread with meals. Until this past weekend, I haven’t tried to bake biscuits with it, though.
While looking through a stack of recipes, I came across a recipe card from my friends at the Manassas Olive Oil Company Funny thing… I have a lot of those “MOOC” recipe cards because every time I visit the shop, I grab one and announce “Oh I’m going to make this!” I have never been disappointed in any recipe of theirs.
These biscuits are so tender, flaky, and easy to make (it’s a drop recipe, meaning you drop the dough by tablespoons onto your baking sheet) you can make them on the busiest of weeknights with a bowl of soup or casserole and dinner is done!
The original recipe uses extra -virgin olive oil, and sea salt for flavoring. Flavor suggestions included rosemary, garlic, or a french garden blend that the shop carries. I didn’t have those flavors on hand, so I went to work looking for substitutions.
Enter “MOOC” Rosemary olive oil, and my jar of Epicure “Rosemary Garlic” seasoning. If you haven’t heard of Epicure, give my gal Rosemarie Emmons a call! I am excited to try more variations of this recipe in the future, as flavor combos are endless! I even paired this with a delicious fall salad recipe I created for our latest “The Curly Girls” episode!
For now, I present my take on MOOC Olive Oil biscuits.. “Rosemary Garlic Biscuits” . Thanks for the inspiration!
2 cups all purpose flour
1 cup buttermilk
1/2 cup Rosemary Olive Oil (or extra virgin for a mild flavor)
1 tablespoon baking powder
2 teaspoons sugar
2 teaspoons of your favorite seasoning – I used Epicure’s “Rosemary Garlic” blend. Fresh or dried rosemary with garlic powder would work as well.
Preheat over to 425. Line a baking sheet with parchment paper for easy clean up.
Mix all dry ingredients in a bowl. Add the olive oil and buttermilk to dry ingredients. Stir to combine.
Drop dough by tablespoons (or scooper) onto baking sheet. Bake for 12-15 minutes , or until lightly browned. Makes 12-16 biscuits.
Enjoy! And stay tuned for more biscuit combos coming this fall!