Biscuits With Olive Oil Recipes

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OLIVE BISCUITS



Olive Biscuits image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 12 biscuits

Number Of Ingredients 7

2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup chopped Spanish olives
1 cup mascarpone, chilled
3/4 cup reduced-fat buttermilk, chilled
Orange marmalade and softened salted butter for serving, optional

Steps:

  • Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
  • Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.

OLIVE-OIL BISCUITS



Olive-Oil Biscuits image

Complement your Greek meal with these sweet biscuits and a cup of strong coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 26

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
1/2 cup sugar
1/4 teaspoon baking soda
1 1/2 teaspoons freshly squeezed lemon juice
1/4 cup dry white wine
1/4 cup sesame seeds, plus more for sprinkling
2 teaspoons freshly grated lemon zest
1 teaspoon fennel seeds, crushed, plus more for sprinkling
1/2 teaspoon salt
Pinch of freshly ground white pepper
1 3/4 cups plus 2 tablespoons all-purpose flour
1 large egg

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In the bowl of an electric mixer fitted with the paddle attachment, beat oil and sugar on medium speed, about 2 minutes. In a small bowl, dissolve baking soda in the lemon juice; add to oil mixture along with wine, sesame seeds, zest, fennel seeds, salt, and white pepper. Beat until combined. Add flour, and beat until just combined.
  • Line two baking sheets with parchment paper; set aside. In a small bowl, beat egg with 2 teaspoons water; set aside. Form biscuits by rolling tablespoons of dough into 5-inch logs and joining the ends to make circles. Brush tops with egg wash; sprinkle with sesame seeds and fennel. Arrange on prepared baking sheets, 1 inch apart. Bake biscuits until lightly browned, about 20 minutes, rotating sheets halfway through. Serve warm or at room temperature.

BAKING POWDER BISCUITS II



Baking Powder Biscuits II image

Tender biscuits with less fat than most.

Provided by ARVILLALAR

Categories     Bread     Quick Bread Recipes     Biscuits

Time 40m

Yield 12

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable oil
⅔ cup buttermilk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
  • Roll dough out on a lightly floured surface. Cut dough into biscuits.
  • Bake in preheated oven for 15 minutes, or until golden brown.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.8 g, Cholesterol 0.5 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 292.4 mg, Sugar 0.7 g

BISCUITS WITH OLIVE OIL



Biscuits with olive oil image

Because of the olive oil these biscuits come out crunchy on the outside and are nice and moist on the inside.

Provided by Poppy

Categories     Breads

Time 1h

Yield 25-30 biscuits, 10 serving(s)

Number Of Ingredients 9

1 cup olive oil
1 kg all-purpose flour
2 cups sugar
1 cup fresh orange juice
1 cup dry red wine
1 teaspoon baking powder
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 cup walnuts, coarsely crushed

Steps:

  • In a saucepan, on low temperature, add wine, and gradually dissolve sugar and honey.
  • Add orange juice, olive oil, cinnamon, anissed and walnuts.
  • Mix well and remove from heat.
  • Mix together flour and baking powder and add slowly to the saucepan.
  • Combine well.
  • Shape into small round balls and flatten, place on oiled cookie tray.
  • Bake in preheated oven for 40 minutes at 110° C (225° F).
  • Remove from oven and sprinkle with sugar.
  • Cool.
  • Keep in cool place in airtight jars.

FAVORITE BUTTERMILK BISCUITS



Favorite Buttermilk Biscuits image

Quick, delicious, low fat biscuits made with 1/3 cup vegetable oil as the only fat. This family-treasured recipe is from a 1961 Betty Crocker cookbook

Provided by Gwamma Kaff

Categories     Breads

Time 22m

Yield 10 biscuits, 4 serving(s)

Number Of Ingredients 6

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup vegetable oil
2/3 cup buttermilk

Steps:

  • Heat oven to 450 degrees. Combine dry ingredients. Measure oil and buttermilk in measuring cup and pour all at once into flour mix. Combine until blended and knead on wax paper. Pat out dough to approximately 1/4-1/2 inch thick. Cut with biscuit cutter until all dough is used. Place on ungreased baking pan and bake 10-12 minute.

Nutrition Facts : Calories 405.4, Fat 19.1, SaturatedFat 2.7, Cholesterol 1.6, Sodium 885.7, Carbohydrate 50.2, Fiber 1.7, Sugar 2.1, Protein 7.8

OLIVE BISCUITS



Olive Biscuits image

Provided by Susan Herrmann Loomis

Categories     Bread     Cookies     Olive     Appetizer     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 34 scourtins

Number Of Ingredients 5

9 tablespoons unsalted butter, softened
3/4 cup confectioner's sugar, sifted
1 tablespoon extra-virgin olive oil
1-1/4 cups all purpose flour
1/2 cup cured olives, preferably from Nyons, pitted and coarsely chopped

Steps:

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
  • Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
  • Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
  • Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.

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