Easy, fast, tasty, cheap, versatile and no butter or shortening. You can make these savory by adding bits of ham and scallions, or chunks of smoked salmon and chives, or sweet by adding nuts and chocolate and a bit of sugar.
The last batch I made had little chocolate chunks and hazelnuts that had been sauteed in walnut oil and I replaced one tbsp. of olive oil with walnut oil.
1 3/4 cups of all purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
5 tablespoons of olive oil, plus a tablespoon for the pan and brushing the tops
1 cup of milk
Preheat the oven to 450° because this is going to go fast.
Put the dry ingredients in a bowl. Add any dry ingredients not in the recipe and stir. Make a little well in the center.
Put the wet ingredients in the well and with a spatula or large spoon fold the dry ingredients into the wet ones. Don't stir, just keep turning the dry ingredients until it is just barely mixed, like making waffle batter. It's ok if there some flecks of dry flour. Better to undermix than overmix.
Put a tablespoon of oil in a baking pan and smear it all over the bottom. You want a nice layer of oil, not a thin layer. This makes the bottom of the biscuits brown and crunchy.
Using a large spoon drop about a half cup of batter for each biscuit onto the pan. Don't worry if they are uneven, it's part of their charm. Brush the tops with a little oil and sprinkle with salt or sugar or cinnamon or whatever matches what you've put in the batter. For my chocolate hazelnut biscuits I used salt and brown sugar.
Bake until the tops are browned, about 8 minutes.
If you make smaller biscuits they will come out crunchier.
You should eat these soon after baking or put them back in a hot oven for a couple of minutes to reheat and crisp them up.
One other thing: if you leave out the milk this recipe makes great cracker dough.
Alright, one more thing: previously this recipe erroneously said there was on cholesterol but obviously there is milk in it. It should have read as it does now that there is no butter or shortening.
 |
| Corn, orange and sweet pepper olive oil biscuits |
The last batch I made had little chocolate chunks and hazelnuts that had been sauteed in walnut oil and I replaced one tbsp. of olive oil with walnut oil.
1 3/4 cups of all purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
5 tablespoons of olive oil, plus a tablespoon for the pan and brushing the tops
1 cup of milk
Preheat the oven to 450° because this is going to go fast.
Put the dry ingredients in a bowl. Add any dry ingredients not in the recipe and stir. Make a little well in the center.
Put the wet ingredients in the well and with a spatula or large spoon fold the dry ingredients into the wet ones. Don't stir, just keep turning the dry ingredients until it is just barely mixed, like making waffle batter. It's ok if there some flecks of dry flour. Better to undermix than overmix.
Put a tablespoon of oil in a baking pan and smear it all over the bottom. You want a nice layer of oil, not a thin layer. This makes the bottom of the biscuits brown and crunchy.
Using a large spoon drop about a half cup of batter for each biscuit onto the pan. Don't worry if they are uneven, it's part of their charm. Brush the tops with a little oil and sprinkle with salt or sugar or cinnamon or whatever matches what you've put in the batter. For my chocolate hazelnut biscuits I used salt and brown sugar.
Bake until the tops are browned, about 8 minutes.
If you make smaller biscuits they will come out crunchier.
You should eat these soon after baking or put them back in a hot oven for a couple of minutes to reheat and crisp them up.
One other thing: if you leave out the milk this recipe makes great cracker dough.
Alright, one more thing: previously this recipe erroneously said there was on cholesterol but obviously there is milk in it. It should have read as it does now that there is no butter or shortening.
