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I Love Olive Oil Biscuits

I Love Olive Oil Biscuits

This is one of the freshest, and strangest, biscuit recipes I have ever had the pleasure of baking. Developed by Georgian food writer Damon Lee Fowler, these biscuits rely on olive oil instead of shortening, lard or butter. (Really!) They don’t need baking soda, and the dough requires repeated folding. The result is not the tender, flaky texture of a traditional biscuit–but the smooth, silky (and healthier) biscuit you get instead is delicious and compelling.

1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons extra virgin olive oil
3/4 cup buttermilk (or plain yogurt thinned with a little milk)

1. Preheat the oven to 500F.

2. In a large mixing bowl, whisk together both flours, the baking powder, and salt. In a small mixing bowl, combine the olive oil with 2/3 cup of the buttermilk and stir until well blended.

3. Make a well in the center of the flour mixture, add the olive oil mixture, and stir until the dough clumps together and pulls away from the sides of the bowl. Add the remaining buttermilk and stir until the dough is no longer crumbly.

4. Transfer the dough to a lightly floured work surface, pat out 1/2 inch thick, fold in half, and pat out again. Repeat folding and patting five times or six times, then pat out 1/2 inch thick. Cut out rounds with a 2-inch biscuit cutter and arrange on a baking sheet about 1/2 inch apart. Gather up the scraps, fold the dough over itself three times, pat out 1/2 thick, and cut out more rounds. Bake in the center of the oven until the biscuits are golden brown, about 10 minutes.

Note: I find that folding in a little extra sea salt, black pepper and some rosemary at the end makes them even better. Yum.

Read more: All recipes, Diet & Nutrition, Food, Side Dishes, ,

Adapted from Biscuit Bliss by James Villas (Harvard Common Press, 2004).

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

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10:43AM PDT on Jun 13, 2011

yum! cant wait to try!

12:45AM PDT on May 4, 2011

Great! I'll try it! Thx for the infotmation!

3:07PM PDT on Apr 20, 2011

Great recipe, thank you

7:46AM PDT on Apr 13, 2011

they look great and yummy but please don't buy your olive oil from Greece! They are notorious for animal abuse! :(

5:08PM PDT on Apr 11, 2011

That recipe sounds good. Thanks.

6:46AM PDT on Mar 29, 2011

thanks cant wait to try it!

9:43AM PST on Feb 8, 2011

interesting... thanks :)

2:55PM PST on Feb 3, 2011

I just have to have these with the cracked pepper, fresh rosemary and sea salt. Thank you so much. Am forwarding to friends.

7:52PM PST on Jan 16, 2011

Yummy, thanks!

6:57PM PST on Jan 15, 2011

For all of you fellow olive oil fans out there:

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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