Monday, February 25, 2013

extra virgin olive oil drop biscuits with cheddar & garlic

it is biscuit week at food network's comfort food feast and i can't wait to share my favorite quick and easy recipe. i have a number of options for traditional biscuits that call for butter...they are delicious; light, flaky, buttery...and certain dishes just seem to require this version. but a few years ago,  i developed a recipe for biscuits using extra virgin olive oil instead of  the butter. they are drop biscuits eliminating the need to roll out and cut the dough. this recipe is perfect for last minute requests...lazy sunday mornings....and weeknight dinners. they are now the number one request from my family and friends.
 
the basic version is perfect as is...both for savory dishes and as the base for berry shortcakes.  today, i decided to amp up the flavor a bit and added cheddar cheese and roasted garlic.  the perfect touch to be served alongside chili, stew or soup. (try serving with hot pepper jam...delicious!) add a salad and dinner is served.  enjoy!
extra virgin olive oil drop biscuits with cheddar & garlic
1 1/2 cups organic unbleached flour
1 1/2 cups white, whole wheat flour
1/2 tsp salt
2 tsp alum free baking powder
2 tsp organic or local honey (optional)
1/2 cup extra virgin olive oil
3/4 cup milk...any kind...i use 2%
1 tbsp smashed roasted garlic
1/2 cup shredded sharp cheddar cheese

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...note you may not need all the milk. stir in the garlic and cheese.  do not over mix.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp).  you can make yours as small or large as you like. baking times will vary depending on size. serve immediately
 
unbaked biscuits

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

 
do you have a favorite biscuit recipe you would like featured? feel free to post or link in the comments section of this post.  and check out my green chile biscuit version over at my sister blog  red or green?
it is biscuit week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
 
What's Gaby Cooking: Cheddar-Bacon Buttermilk Biscuits
Jeanette's Healthy Living: My Mom's Beijing Biscuits "Shao Bing"
The Cultural Dish: Pineapple Biscuits
And Love It Too: Coconut Flour Country Biscuits
Red or Green?: Green Chile and Olive Oil Biscuits
Napa Farmhouse 1885: Extra-Virgin Olive Oil Drop Biscuits With Cheddar and Garlic
Made By Michelle: Swiss Chard and Feta Fritters
Devour: The Best Mix-Ins for Your Biscuits
Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits
Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
The Heritage Cook: Gluten-Free Buttermilk Biscuits
Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
FN Dish: 15 Takes on Biscuits
 

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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3 comments:

Elyse Kelley said...

Great post! These look so delicious!

diane/napa farmhouse 1885 said...

thanks elyse! love your pineapple biscuits too...

Daniel Pitt said...

The extra virgin olive oil that they manufacture is of superior quality.
Extra Virgin Olive oil