Savory Breakfast Biscuits with Farmhouse Infused Olive Oil

Tender cheddar folds, a golden biscuit crumb, and a savory olive oil finish make these breakfast biscuits feel especially inviting. Farmhouse Infused Olive Oil Blend layers basil, Italian oregano, garlic, and black pepper into the dough, giving each bite a rustic, herb-forward depth that works beautifully for brunch, weekend breakfast, or a cozy family breakfast spread.

Garden Infuzions

Savory Breakfast Biscuits with Farmhouse Infused Olive Oil

Flaky breakfast biscuits get a savory boost from Farmhouse Infused Olive Oil Blend, with buttery layers, sharp cheddar, and a peppery herbal finish that feels right at home on a brunch table.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 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
• 1/2 teaspoon black pepper
• 1/2 cup cold unsalted butter cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 1/4 cup Farmhouse Infused Olive Oil Blend
• 3/4 cup cold buttermilk
• 1 tablespoon melted butter for brushing

Equipment

• 1 Mixing bowl Large enough for dry ingredients and folding dough
• 1 Pastry cutter Helps work in the butter quickly
• 1 baking sheet Line with parchment paper
• 1 sheet Parchment paper Keeps biscuits from sticking
• 1 biscuit cutter 2 1/2-inch round cutter
• 1 set Measuring cups For dry and liquid ingredients
• 1 set Measuring spoons For smaller measurements

Method

 

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, baking soda, and black pepper.
3. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with a few pea-sized pieces remaining.
4. Stir in the cheddar cheese and chives.
5. Drizzle in the Farmhouse Infused Olive Oil Blend and pour in the cold buttermilk, then fold gently just until the dough comes together.
6. Turn the dough onto a lightly floured surface and pat it into a 3/4-inch-thick rectangle.
7. Fold the dough over itself once or twice to build flaky layers, then pat it back out.
8. Cut out 8 biscuits with a floured 2 1/2-inch cutter and place them on the prepared baking sheet with the sides just touching for softer edges or spaced apart for crisper sides.
9. Brush the tops lightly with melted butter.
10. Bake for 16 to 18 minutes, until the biscuits are tall and golden brown.
11. Serve warm.

Notes

The dough should feel slightly shaggy before shaping; avoid overmixing so the biscuits stay tender. Use very cold butter and buttermilk for the best rise. The olive oil brings the Farmhouse blend into the dough itself, so every bite tastes savory from the inside out.

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Recipe Tips

Keep the butter cold and work quickly so the biscuits bake up tall and flaky. If the dough feels sticky, add just enough flour to bring it together without drying it out.

For a little extra browning, brush the tops with a touch of olive oil before baking.

Serving Suggestions

Serve these biscuits warm with scrambled eggs, sliced tomatoes, or a simple fruit bowl.

They also make a great side for breakfast casseroles, soups, or a brunch board with jam and soft butter.

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days.

Rewarm in a 325°F oven for a few minutes to bring back the fresh-baked texture.

Variations

Swap the cheddar for Monterey Jack for a milder biscuit, or add finely chopped chives for a sharper herbal note.

For a richer finish, sprinkle the tops with a little grated Parmesan before baking.

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