Buttermilk Biscuits using Breakfast Infused Olive Oil Blend

These buttermilk biscuits bake up tall, tender, and beautifully golden with buttery layers, tangy buttermilk, and a savory finish from Breakfast Infused Olive Oil Blend, which brings caramelized onion, garlic, herbs, nutritional yeast, and smoked paprika into every bite. They’re just as welcome at a cozy weekend brunch as they are next to eggs, gravy, or a breakfast spread for family and friends.

Garden Infuzions

Buttermilk Biscuits using Breakfast Infused Olive Oil Blend

Flaky buttermilk biscuits get a savory boost from Breakfast Infused Olive Oil Blend, with a golden crust, tender layers, and a warm breakfast-table flavor that feels right at home any morning.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 biscuits

Course: Breakfast, Brunch, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter cold and cubed
• 2 tablespoons Breakfast Infused Olive Oil Blend
• 3/4 cup cold buttermilk plus 1 to 2 tablespoons more if needed
• 2 tablespoons melted butter for brushing

Equipment

• 1 Mixing bowl For combining the dry ingredients and dough
• 1 whisk For blending the flour mixture
• 1 Pastry cutter or fork For cutting in the butter
• 1 baking sheet For baking the biscuits
• 1 sheet Parchment paper For easy cleanup
• 1 2 1/2-inch biscuit cutter For cutting even biscuits
• 1 Pastry brush For brushing with melted butter

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. 2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
3. 3. Cut in the cold butter until the mixture looks like coarse crumbs with a few pea-size pieces left.
4. 4. Stir in the Breakfast Infused Olive Oil Blend, then add the cold buttermilk and mix just until a shaggy dough forms.
5. 5. If the dough looks too dry, add 1 to 2 tablespoons more buttermilk, one splash at a time.
6. 6. Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
7. 7. Fold the dough in thirds like a letter, then pat it out again; repeat once more for flaky layers.
8. 8. Cut the dough into 8 biscuits with a 2 1/2-inch cutter, pressing straight down without twisting.
9. 9. Place the biscuits close together on the prepared baking sheet for taller rise.
10. 10. Bake for 13 to 15 minutes, until the tops are golden brown.
11. 11. Brush the warm biscuits with melted butter and serve right away.

Notes

For the lightest texture, keep the butter and buttermilk cold and handle the dough as little as possible. The Breakfast Infused Olive Oil Blend adds savory breakfast character without overpowering the biscuit flavor, making these a strong fit for brunch boards, breakfast sandwiches, and weekend baking.

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Recipe Tips

• Keep the butter cold for the flakiest layers.
• Work the dough just until it comes together so the biscuits stay tender.
• Use a sharp biscuit cutter and press straight down for the best rise.

Serving Suggestions

• Serve warm with scrambled eggs and fruit.
• Split and fill with sausage, egg, and cheese for hearty breakfast sandwiches.
• Pair with gravy, jam, honey, or softened butter.

Storage

• Store leftover biscuits in an airtight container at room temperature for up to 2 days.
• Rewarm in a low oven until heated through.
• Freeze baked biscuits for longer storage and thaw before reheating.

Variations

• Brush the tops with a little extra Breakfast Infused Olive Oil Blend before baking for more savory aroma.
• Fold in shredded cheddar for a richer breakfast biscuit.
• Add chopped chives or parsley for a fresh herb finish.

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