Honey Olive Oil Buttermilk Biscuits


I must say I love the bottom of a biscuit best of all! I love the crunchy browned bottom and the fluffy warm layers that make these delicious just as is, or as a light airy sandwich. You can eat these with some runny honey or your favourite jam or as a little sandwich with a slice of salty ham and maybe some honey mustard. You can feel good that the only butter used in these was 1 tsp I used to brush the pan and tops before baking. I used extra virgin olive oil and buttermilk and they turned out just as flaky and delicious and if you made them with butter…just sayin! You might want to try them.


You will need:

  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 4 tbsp honey
  • 3 tbsp olive oil
  • 1 tsp melted honey to brush under and on top of biscuits

Heat oven to 425 degrees F.




Gather all your ingredients together.


Step 1: in a large mixing bowl add flour, baking powder, baking soda and salt. Stir with a wooden spoon to combine.


Step 2: you can create a well in the centre of the bowl and add the buttermilk, olive oil and honey (you can mix them all together in a smaller bowl to combine first and then pour into well if you prefer)



Step 3: start by stirring the mix in the centre and then begin to gather some of the flour slowly from around the edges of the bowl.



Step 4: after about 15 seconds it will start to appear as a shaggy mess. I then start to use the spoon to scrape everything from the bottom and sides of the bowl (cleaning the bowl with the ingredients) At this stage it does not appear to be a smooth dough. Pour contents out of bowl onto counter. Remove any dough from wooden spoon.



Step 5: you do not want to handle this dough very much at all. You are looking for a nice flaky biscuit so I just kind of press it all together and form a rough square shape. It is still sticky and all the flour has not been incorporated at this step. Don’t worry.



Step 6: if you have a bench scraper it is good to use it or just with your hands fold over one half of the square and then the other half. Press the dough to make it as large as it was before you folded it. Turn once and repeat. Fold over half into the centre and then the other half into the centre. Press out and most of your flour will be absorbed. You can pat it out to smooth slightly and form a 5×6 square that is 1/2 inch thick.



Step 7: the simplest way to cut out biscuits is divide with a floured knife and cut into squares. If you prefer you can use a biscuit cutter (I am just too lazy so this is easier) At this stage you can place on a sheet separated and freeze. Once frozen place individual biscuits in a Ziploc bag.



Step 8: If you want to bake then place on a piece of parchment paper and make sure to butter under and on top of the biscuit. Bake in a hot oven, 425 degrees F for 12-14 minutes.



brush tops with a bit more butter if you like and enjoy hot.



with honey and butter







with jam or even sliced ham and of course gravy if that is your thing.











3 responses

  1. Made these today with 50% all-purpose flour and 50% whole wheat flour (because I ran out of all-purpose) and baked for 12 min at 400 deg. They were absolutely delicious, light, flaky, and just perfect with honey spread on top. Thank so much for the recipe without butter!

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