Rosemary Olive Oil Drop Biscuits (vegan, gluten-free option)
These rosemary olive oil drop biscuits are a quick and easy way to make delicious biscuits. It’s super fast and less messy than regular biscuits. They are light, fluffy, and bursting with flavor. I love the fresh rosemary paired with olive oil!
I would call these my lazy way of making biscuits and it has been my go-to lately. You don’t have to roll the dough out or get your hands dirty. It takes less than 10 minutes to prep and then you pop them in the oven and get the most delicious biscuits. They are still flaky and fluffy too. Who knew you could replace all that butter in regular biscuits and use olive oil? So cool! Just make sure you use a high quality olive oil to yield the best flavor.
There is this house in our neighborhood that has a bunch of giant rosemary bushes outside. We walk past it everyday and my son always asks to pick some rosemary. When I want to make biscuits, I can just walk over there and cut a few sprigs of rosemary. It’s super convenient and smells amazing. I love fresh rosemary and it goes so well with olive oil.
A fresh, warm biscuit right out of the oven is just so cozy. The crispy, golden brown exterior and the light, fluffy interior is simply amazing. Drizzle some fresh honey or pure maple syrup on top and you got yourself a yummy bite! I also love to put jam on them too or go the savory route and do a vegan cream cheese. It’s so good! You can have them for breakfast, as a snack, or part of a meal!
If you make these rosemary olive oil drop biscuits, tag me @nutsaboutgreens on Instagram so I can see your creations! Leave a comment below too!
Rosemary Olive Oil Drop Biscuits (vegan, gluten-free option)
Ingredients
- 2 cups all-purpose flour (use 1:1 GF all-purpose flour, I like Bob’s Red Mill)
- 1 Tbsp baking powder
- 3/4 tsp sea salt
- 1 Tbsp fresh rosemary, chopped (measured after chopped)
- 1/3 cup extra virgin olive oil
- 3/4 cup almond milk
- 1 Tbsp apple cider vinegar
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Make the vegan buttermilk by combining the almond milk and apple cider vinegar in a small bowl. Stir and place in the fridge for 10 minutes.
- Add all the dry ingredients to a large bowl. Stir with a spatula until well combined.
- Add the olive oil and stir until incorporated into the flour. Then slowly add the milk, starting with about 2/3 cup. You may or may not need all 3/4 cup. Gently stir until dough is wet and comes together. It will be a sticky dough. Don’t overmix!
- Use a 1/4 cup measuring cup and scoop dough onto lined baking sheet, shaping dough into a tall mound. Brush tops with almond milk or melted vegan butter (I used almond milk). Bake for 15-18 minutes or until tops are lightly golden brown. Remove from oven and let it cool for 5 minutes. Enjoy warm!
