Extra Virgin Olive Oil Biscuits
Course: Breakfast, BrunchCuisine: AmericanServings
4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
2 teaspoons of AOOC Tuscan Herb Infused Olive Oil
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup Greek yogurt
½ cup 2% or whole milk
Directions
- Preheat oven at 450 degrees F. In a large bowl mix the flour, baking powder, baking soda and salt. Add the AOOC Melgarejo Picual and the AOOC Tuscan Herb olive oil, knead until the mix fills like crumbs.
- Mix yogurt and milk in a small bowl. Add to the flour and mix slowly with a spoon until everything is incorporated. If it is too dry, add a bit of milk. The dough will be sticky and soft.
Add some flour to your hands and surface - Add some flour to your hands and surface of a cutting board or clean counter area and roll to shape dough in a ball. Spread out on a surface, and fold again a couple of times. Pat out so thickness is about 1 inch, using a round cookie cutter or the opening of a small glass cup cut in 2 – 2 ½ inch circles.
- Place on a baking pan, one slightly touching the other, bake for about 15-20 minutes until golden. Serve warm.
