Olive Oil Swim Biscuits

These are typically called Butter Swim Biscuits, but I am taking them for a spin and making them with oil and calling them Olive Oil Swim Biscuits.

What makes this a "Swim Biscuit"? They are called this because you make a quick buttermilk and flour batter, then melt butter in a baking pan in the oven, add the batter, and the butter floats to the top and covers the batter.

You then bake the biscuits as they "swim" in the butter, and when they are done cooking, they soak up any butter left in the pan and remain super moist and pillowy.

Ingredients

The ingredient that I am highlighting here is this limited edition olive oil that infuses its beautiful flavor into these Olive Oil Swim Biscuits. I add some lightly crushed pink peppercorns to the biscuit dough and sprinkle them on top. They complemented the olive oil perfectly in this recipe.

Method

These couldn't be easier to whip up! Warm the oil in the oven as it preheats, then stir together the dry ingredients and warm buttermilk, add it to the pan of the warm oil, score the biscuits, and bake!

Super simple and easy, ready to eat fresh from the oven in less than 30 minutes.

I would say this is a perfect recipe to make when you have forgotten to whip up a side dish or want a quick roll to go with a meal. So quick and easy!

If you love biscuits, take a look at a few of my other biscuity recipes! My Sausage, Egg, and Cheese Biscuits are like a whole meal inside a biscuit. If biscuits for dinner are your thing, try my Chicken and Biscuits. Lastly, for an extra cheesy twist, my Cheddar Biscuits are a fave of mine!

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📖 Recipe

Yield: 9 Biscuits

Olive Oil Swim Biscuits

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These are typically called Butter Swim Biscuits, I am taking them for a spin making them with oil and calling them Olive Oil Swim Biscuits.

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Ingredients

• 1 ¾ cups Buttermilk, room temp - warm
• ½ cup Extra Virgin Olive Oil, full bodied
• 2 tablespoons Pink Peppercorns, crushed
• 2 ½ cups All-Purpose Flour
• 4 teaspoons Baking Powder
• 1 tablespoon Granulated Sugar
• 2 teaspoons Kosher Salt, Diamond Crystal

Instructions

Before making these biscuits, set your buttermilk out to come to room temperature. It should be room temperature or warm before using.

Preheat the oven to 450˚F and place the oven rack in the center position.

Using a glass 8x8 baking pan, pour the olive oil into it and place it in the oven as it warms up. No longer than 5 minutes.

Place the pink peppercorns in a mortar and pestle and crush them until no large pieces remain.

In a large bowl, whisk together the flour, baking powder, sugar, salt, and ⅓ of the crushed pink peppercorns. Reserve the rest for the top.

Using a rubber spatula, stir in the warm buttermilk until no visible streaks of flour remain. Take care not to over-mix.

Transfer the batter to the baking pan with oil and spread it out into an even layer with the spatula. The oil will rise to the top and cover the biscuit batter. 

Using a sharp knife, cut the batter into 9 equal-sized squares, going over your lines a few times to get good definition.

Bake in the preheated oven for 20-25 minutes, or until golden brown on top and around the edges.

Let the biscuits cool for 5 minutes; in this time, they will soak up any oil left in the pan.

Use a knife to slice through the lines you made before baking, and run it around the edges to loosen the biscuits from the pan and cut them into 9 squares.

Biscuits are best served warm from the oven. Reheat leftovers in a 250˚F oven for 3-5 minutes just till warmed through. They do great on the reheat setting in my air-fryer, too.

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Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 10gCholesterol: 2mgSodium: 588mgCarbohydrates: 32gFiber: 1gSugar: 4gProtein: 5g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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