Best Olive Biscuits Recipes

VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS

Steps:

• Heat the oven to 400. Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat. When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes. Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
• Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes. Stir in the peas and asparagus. In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit. Taste and adjust the seasoning.
• Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas. Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
• Spread about half of the batter over the stew, leaving a few gaps for steam to escape. Spoon the remaining batter into an ovenproof skillet or baking dish. Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes. Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.

OLIVE-OIL BISCUITS

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.

QUICKIE OLIVE OIL BISCUITS

Steps:

• Place flour in a small bowl.
• Make a well and add olive oil and milk and stir until blended and soft dough is formed.
• Add more or less milk to adjust consistency.
• Do not overwork or biscuits will be tough.
• Drop soft dough from spoon onto baking sheet coated with nonstick cooking spray.
• Bake in a preheated 400-degree oven until golden, about 10 minutes.

COUNTRY STYLE CALIFORNIA OLIVE, THYME AND CHEESE SCONES/BISCUITS

Steps:

• Combine flour, baking powder, salt and baking soda in a large mixing bowl. Cut in butter with a fork or your fingers until mixture resembles looks like tiny pebbles.
• Stir in California Ripe Olives, chopped fresh thyme and cheddar cheese. Pour in buttermilk and knead just until dough comes together.
• Roll out on a lightly floured surface to about 1-inch thick. Cut into discs with a 3-inch scone/biscuit cutter and place onto a baking sheet.
• Bake in a 235C or 475F oven for 9-11 minutes until golden brown and well risen.
• Serve warm with butter, or mustard and sliced ham.

OLIVE-OIL PEPPER BISCUITS

Steps:

• Whisk together flour, semolina, sugar, pepper, and 1 1/2 teaspoons sea salt, then stir in wine and oil. Transfer to a lightly floured surface and knead with lightly floured hands until smooth and elastic, about 2 minutes.
• Put dough in a lightly oiled large bowl and cover bowl with oiled plastic wrap. Let stand at room temperature 1 hour.
• Bring 4 cups water to a boil with remaining teaspoon sea salt in a medium pot.
• Meanwhile, halve dough, then cut each half into 10 pieces. Keeping remaining dough covered, roll 1 piece of dough into a 20-inch-long rope on an unfloured surface. Cut rope into 5 pieces, then roll each piece into a 4-inch-long rope, connecting ends of each to form a ring. Transfer to a lightly floured kitchen towel (not terry cloth). Repeat with remaining dough.
• Preheat oven to 350°F with racks in upper and lower thirds. Oil 2 large baking sheets.
• Boil rings in 4 batches just until they float, about 2 minutes per batch. Transfer with a slotted spoon to oiled baking sheets, arranging rings 1/2 inch apart.
• Bake, switching position of sheets halfway through baking, until golden, 35 to 40 minutes. Transfer to racks to cool completely.

OLIVE BISCUITS

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.

BISCUITS WITH OLIVE OIL

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.

OLIVE BISCUITS

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.

SWEET OLIVE BISCUITS (COOKIES)

Steps:

• Preheat oven to 180 deg Celsius. Line 2 oven trays with baking paper. Sift flours and icing sugar into bowl of food processor. Add butter and process until mixture resembles fine breadcrumbs.
• Put mixture in large mixing bowl. Make a well in the centre, add olive oil, roughly chopped olives and zest. Mix with a flat-bladed knife, then use your hands to work the mixture until it forms a ball.
• Turn mixture onto a lightly floured board, knead into a ball, then divide in half. Roll each piece of dough into a log shape approximately 15-18cm long and 4-5cm in diameter. Wrap in baking paper and freeze for 20-25 minutes, or until firm.
• Remove paper from logs and cut each log into 16-18 slices. Put slices on prepared oven trays. Bake for 15-18 minutes our until lightly golden. Remove from oven and stand on a wire rack to cool.

OLIVE OIL AND PARMESAN BISCUITS

Steps:

• In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted.
• Add oil in a thin stream processing until a soft dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth.
• Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
• Preheat oven to 160C (140C fan forced).
• Grease and line a baking tray with baking paper.
• Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
• Press remaining parmesan into top of biscuits.
• Bake for 10-15 minutes or until lightly coloured.
• Remove from oven and cool completely on trays (biscuits will firm).

PROVOLONE AND OLIVE BISCUITS

Steps:

• Heat oven to 425°. Stir together flour, baking powder and salt in large bowl. Cut in butter and cheese, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in olives and buttermilk just until moistened and soft dough forms.
• Place dough on lightly floured surface. Knead 5 or 6 times. Roll or pat dough to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake 13 to 15 minutes or until light golden brown. Serve warm.