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–+ servings
Breakfast Blend Infused Olive Oil Blend 250ml bottle
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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Side Dishes
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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