Mini-batch Olive Oil Biscuits

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Prep Time5

Cook Time15

Course: Breakfast, Side Dish, Snack

Keyword: biscuits, buttermilk, easy recipes, gluten-free, healthy fats, mini-batch, olive oil, plant-based, side dish, vegan

Servings: small biscuits

Calories: 125kcal

Preheat oven to 400F and line a cookie sheet with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda, salt.
(Optional) Add olive oil and combine with a spoon until it's a crumble (you will cover the olive oil bits with flour, trust me and keep going, it WORKS!) Using your spoon make sure all bits are covered with flour. You can press down the sides of your bowl, just like cutting butter into your dry mix.
You should now have a crumbly dry mix like this with many pea sized bits.
In a small bowl whisk together milk and yogurt until no clumps remain.
Add to the dry mixture (along with the olive oil if you didn't already cut it into the dry mixture) and combine until a shaggy dough forms (I use my spoon, do not knead it and try to make it smooth, it should be shaggy like that).
Turn dough over on a floured surface, dust with flour. Hardly kneading the dough, shape it into a disk.
Cut whichever way you like, brush with milk or spray with more oil if you like, and bake 15 minutes until golden on top.
Let them cool one minute and enjoy!!

The recipe makes 3 small biscuits or 2 normal sized ones. I like small ones to eat with something else carb-y like chili or soup. You can make 2 regular sized ones and use them for a breakfast sandwich, would be bomb!
You can bake or air-fry this, just adjust timing a bit (my air fryer runs hot so I always reduce temp by 10-20 and minutes by 1-2).