Rosemary Olive Oil Drop Biscuits
Savory, tender drop biscuits made with fruity olive oil instead of butter, packed with fresh rosemary and salty Parmesan. No rolling and no cutting, and they go from bowl to oven in about 15 minutes.
Steps
Before you start
- Chill the milk until very cold. Finely grate the Parmesan on the small holes of a box grater so it blends into the dough.
- Put an oven rack in the center position and preheat the oven to 425°F (220°C) while you mix.
- Use an extra-virgin olive oil that tastes good on its own, since it is the main flavor here.
- Work quickly once the milk goes in. The dough should be mixed and in the oven within about 5 minutes, because baking powder starts working as soon as it gets wet.
Preheat and line panOven 425°F / 220°C
- Position a rack in the center of the oven and preheat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 425°F (220°C) by the time the dough is mixed.
Tip: An oven thermometer helps, since a cooler oven gives pale, dense biscuits.
Whisk dry ingredients
- In a large bowl, whisk together the flour, baking powder, sugar, salt and pepper for about 20 seconds, until evenly combined.
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Ready when: No streaks of baking powder remain.
Add cheese and rosemary
- Add the 1 cup (85 g) Parmesan and the chopped rosemary.
- Toss with your fingers or a fork, breaking up any clumps of cheese, so both are evenly coated in flour.
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Ready when: Cheese and rosemary are spread evenly with no clumps.
Tip: Chop the rosemary finely. Large pieces of needle are tough and sharp to bite into.
Combine wet ingredients
- In a measuring cup or small bowl, stir the cold milk and the ⅓ cup (80 ml) olive oil together.
- It will look slightly separated, and that is fine.
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Ready when: Oil is swirled through the milk.
Mix the dough
- Make a well in the dry ingredients and pour in the milk mixture.
- Fold with a spatula for about 15 strokes, just until no dry flour remains.
- The dough will be sticky, thick and shaggy.
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Ready when: No dry flour pockets are visible, and the dough is shaggy and thick, not smooth.
Tip: Do not overmix. Extra stirring develops gluten and makes tough biscuits.
Scoop the biscuits
- Using a heaping ¼-cup (about 70 g) scoop or large spoon, drop 10 mounds onto the lined baking sheet, spacing them about 2 inches (5 cm) apart.
- Leave the tops rough, because the craggy edges turn crisp.
- Sprinkle the 2 tablespoons of topping Parmesan over the mounds.
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Ready when: 10 evenly sized mounds, each about 2½ inches (6 cm) wide.
Tip: Do not smooth or pat the tops. Rough surfaces brown and crisp better.
Bake until goldenOven 425°F / 220°C
- Bake at 425°F (220°C) for 14 to 16 minutes, rotating the pan front to back after 8 minutes, until the biscuits are deep golden on top, browned on the bottoms and the cheese is crisp at the edges.
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Ready when: Deep golden brown tops and bottoms. A toothpick inserted in the center of a biscuit comes out clean.
Tip: If the cheese on the pan edges is darkening before the tops are golden, move the pan to a slightly lower rack.
Brush and cool
- Move the biscuits to a wire rack.
- While still hot, brush the tops lightly with the 1 tablespoon olive oil and add a small pinch of flaky salt if you like.
- Let cool for 5 minutes before serving.
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Ready when: Tops are glossy and fragrant with olive oil and rosemary.
Tip: Brush while hot so the oil soaks into the crust.
Good to know
Tips
- Measure flour by spooning it into the cup and leveling, or better, weigh it. Packed flour makes dry, heavy biscuits.
- Keep the milk cold. Cold liquid slows the baking powder and gives a better rise in the hot oven.
- Scoop all biscuits the same size so they bake at the same rate.
- Serve warm with soup, scrambled eggs, or split and filled with ham and sharp cheese.
Make ahead
You can mix the dry ingredients with the cheese and rosemary up to 1 day ahead and keep them covered in the fridge. Add the milk and oil just before baking. For fully baked biscuits, bake and cool completely, then store as below.
Storage & reheating
Room temperature in an airtight container for up to 1 day. Refrigerate for up to 4 days. Freeze for up to 2 months in a freezer bag. Reheat from fridge or frozen on a baking sheet at 350°F (175°C) for 8 to 10 minutes (12 to 15 from frozen), until warm and the edges are crisp.
Substitutions
- Parmesan cheese → Pecorino Romano or Grana Padano. Pecorino is saltier, so reduce the salt in the dough to ½ teaspoon.
- fresh rosemary leaves → 1 tablespoon (3 g) finely chopped fresh thyme or 2 teaspoons dried rosemary, crushed. Dried herbs are more concentrated, so use less. Crush them well between your fingers.
- whole milk → Buttermilk, same amount. Gives a tangier, slightly more tender biscuit. Replace 1 teaspoon of the baking powder with ¼ teaspoon baking soda if you want extra lift.
- all-purpose flour → Gluten-free 1:1 baking flour blend. Let the dough sit 5 minutes before scooping, as gluten-free flours absorb liquid more slowly.