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Irresistibly Fluffy Olive Oil Swim Biscuits: An Easy & Flavorful Twist

Prepare to fall in love with a truly unique take on a classic comfort food: Olive Oil Swim Biscuits. While traditional “Swim Biscuits” are famously known for bathing in melted butter, we’re giving them a Mediterranean-inspired makeover by embracing the rich, nuanced flavors of olive oil. The result is a batch of incredibly moist, tender, and pillowy biscuits that boast a distinctive savory depth, perfect for any meal.

Cooked Olive Oil Swim Biscuits on a plate next to a bottle of olive oil.

What exactly defines a “Swim Biscuit”? The name itself paints a delicious picture. It refers to a genius baking method where a simple buttermilk and flour batter is poured directly into a baking pan pre-filled with warm, melted fat – in this case, premium olive oil. As the biscuits bake, the oil miraculously floats to the top, creating a golden, crispy crust while simultaneously infusing the entire biscuit with incredible moisture and flavor. Once baked, these beautiful biscuits soak up any remaining oil, ensuring every bite is supremely tender and utterly satisfying.

This innovative technique eliminates the need for rolling, cutting, or kneading, making it one of the easiest biscuit recipes you’ll ever encounter. It’s a game-changer for busy weeknights or when you crave homemade warmth without the fuss. Our olive oil version takes this simplicity a step further, offering a healthier profile and a more complex flavor that truly stands out.

Why Choose Olive Oil for Your Biscuits?

The star ingredient in this recipe is undoubtedly the olive oil. Beyond its well-documented health benefits, using a good quality extra virgin olive oil imparts a delicate, fruity, and sometimes peppery note that butter simply cannot replicate. For this recipe, I specifically chose a limited edition olive oil that brought an exceptional depth of flavor to these Olive Oil Swim Biscuits. The right olive oil transforms a simple biscuit into a gourmet experience.

Not only does olive oil contribute a wonderful flavor, but it also helps achieve an incredibly moist and tender crumb. Its liquid state allows for easy incorporation into the batter, ensuring even distribution and a consistently soft texture. Additionally, for those looking for a dairy-free alternative to butter, olive oil provides a fantastic plant-based solution without compromising on richness or taste. The combination of warm olive oil and buttermilk creates a unique chemical reaction that results in an unparalleled biscuit.

To further enhance the distinctive profile of these biscuits, I incorporated lightly crushed pink peppercorns into the dough and sprinkled some on top before baking. These vibrant peppercorns offer a subtly sweet, fruity, and mildly spicy kick that perfectly complements the robust flavor of the olive oil. They add a beautiful visual appeal and a surprising burst of flavor that elevates these biscuits beyond the ordinary.

Special Edition Olive Oil that I used to make the Olive Oil Swim Biscuits.

Key Ingredients for Success

Crafting these extraordinary Olive Oil Swim Biscuits requires only a handful of common pantry staples, with a focus on quality. Here’s a detailed look at what you’ll need:

Buttermilk: Essential for tenderizing the dough and activating the baking powder, buttermilk provides a tangy depth of flavor. Ensure it’s at room temperature for optimal mixing. If you don’t have buttermilk, a simple homemade substitute can be made by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
Extra Virgin Olive Oil: This is where the magic happens! Opt for a high-quality, full-bodied extra virgin olive oil. Its flavor will be prominent, so choose one you genuinely enjoy. The specific limited edition oil used here lent a fantastic character, but any good EVOO will work beautifully.
All-Purpose Flour: The foundation of our biscuits. Measure it correctly by spooning it into a measuring cup and leveling it off, rather than scooping directly, to avoid overly dense biscuits.
Baking Powder: Our primary leavening agent, responsible for the biscuits’ rise and fluffy texture. Ensure it’s fresh for the best results.
Granulated Sugar: Just a touch to balance the flavors and contribute to the golden-brown crust. It’s not enough to make the biscuits sweet, but rather to enhance their overall taste.
Kosher Salt: Crucial for bringing out all the flavors in the dough. Diamond Crystal Kosher Salt is recommended for its fine texture and balanced salinity.
Pink Peppercorns: These are a special addition, offering a delicate, floral, and slightly sweet-spicy note that pairs exceptionally well with olive oil. Lightly crushing them releases their aromatic compounds, enhancing their impact. If unavailable, a pinch of freshly ground black pepper can offer a contrasting bite, or simply omit for a classic profile.

For precise measurements and detailed instructions, refer to the comprehensive recipe card below.

Effortless Method for Perfect Biscuits

You’ll be amazed at how incredibly easy these Olive Oil Swim Biscuits are to prepare. Forget complicated techniques or lengthy rising times; this recipe is designed for maximum flavor with minimal effort. It’s a truly dump-and-bake marvel that consistently delivers outstanding results in under 30 minutes from start to finish.

The process is straightforward: Begin by preheating your oven with the olive oil already warming in the baking pan. This crucial step ensures the oil is hot enough to create the “swimming” effect and gives the biscuits their signature moistness. While the oil warms, quickly whisk together your dry ingredients in one bowl and ensure your buttermilk is at room temperature. Then, gently combine the dry ingredients with the warm buttermilk, taking care not to overmix the batter. Overmixing can lead to tough biscuits, so stop as soon as the flour streaks disappear.

Next, carefully pour the prepared batter into the pan with the warm olive oil. You’ll observe the oil naturally rising to the top, beautifully coating the biscuit batter. A quick scoring of the batter into individual biscuit portions before baking helps them separate cleanly after they’ve turned a gorgeous golden brown. Pop them into the preheated oven, and in just 20-25 minutes, you’ll have a batch of aromatic, perfectly baked biscuits ready to enjoy.

These biscuits are not only delicious but also incredibly versatile. They make a perfect last-minute side dish when you’ve forgotten to plan one, or a quick, satisfying roll to accompany any meal, from soups and stews to roasted chicken or a hearty breakfast spread. Their simplicity and speed make them an ideal choice for any occasion, proving that homemade goodness doesn’t have to be complicated.

Cooked Olive Oil Swim Biscuits on a plate, after baking and cut, then placed on a plate.

Tips for the Best Olive Oil Swim Biscuits

While this recipe is incredibly forgiving, a few simple tips will ensure your Olive Oil Swim Biscuits turn out perfectly every time:

Room Temperature Buttermilk: This is key! Cold buttermilk can cause the fat in the olive oil to solidify slightly and can make the batter harder to mix evenly. Room temperature buttermilk also reacts better with the baking powder, promoting a better rise.
Don’t Overmix: As with most biscuit and quick bread recipes, overmixing develops the gluten in the flour, leading to tough, chewy biscuits. Mix just until the ingredients are combined and no dry flour streaks remain. A few lumps are perfectly fine.
Correct Flour Measurement: Spoon your flour into the measuring cup and level it with a straight edge rather than scooping directly from the bag. This prevents compacting the flour and adding too much, which can dry out your biscuits.
Warm the Oil Properly: Don’t skip the step of warming the olive oil in the pan while the oven preheats. This creates the “swim” effect and contributes significantly to the moist texture. However, don’t let it get smoking hot; just warm enough (around 5 minutes in a preheating oven).
Glass Baking Pan: An 8×8 inch glass baking pan is ideal as it conducts heat evenly and allows you to see the golden-brown edges. If using a metal pan, you might need to adjust baking time slightly.
Score Deeply: When scoring the batter, make sure your knife cuts all the way through to the bottom of the pan. This ensures clean separation once baked and allows the warm oil to penetrate each biscuit more effectively.

Variations & Serving Suggestions

These Olive Oil Swim Biscuits are incredibly versatile and can be adapted to suit various tastes and meals:

Herbal Infusion: For an even more savory profile, finely chop fresh rosemary, thyme, or oregano and mix them into the batter along with the pink peppercorns. These herbs pair wonderfully with olive oil.
Cheesy Delight: Fold in ½ cup of shredded Parmesan, feta, or even a sharp cheddar cheese for a cheesy twist. The cheese will melt into gooey pockets, adding another layer of flavor.
Sweet Touch: While typically savory, you could add a little more sugar (up to 2-3 tablespoons) and a teaspoon of orange zest or lemon zest for a fragrant, subtly sweet biscuit, perfect with tea or coffee.
Spicy Kick: If you love heat, a pinch of red pepper flakes can be added to the dry ingredients for an extra kick.
No Pink Peppercorns? No Problem: If pink peppercorns aren’t available, you can simply omit them for a classic olive oil biscuit, or substitute with freshly cracked black pepper for a familiar savory note.

Serve these warm biscuits with an array of accompaniments. They are fantastic alongside a hearty stew, roasted chicken, or grilled fish. For breakfast, they pair beautifully with scrambled eggs, bacon, or a dollop of jam and a drizzle of honey. Their moist and tender nature also makes them a wonderful base for open-faced sandwiches or a comforting snack on their own.

Storage and Reheating

These Olive Oil Swim Biscuits are undoubtedly best enjoyed fresh from the oven, when they are at their most tender and the crust is perfectly crisp. However, leftovers store well and can be easily revived.

Store any remaining biscuits in an airtight container at room temperature for up to 2-3 days. For longer storage, they can be refrigerated for up to a week. To reheat, place them in a preheated 250°F (120°C) oven for 5-10 minutes, or until warmed through. The low temperature helps them warm evenly without drying out. They also reheat wonderfully in an air fryer on a “reheat” setting for 3-5 minutes, which helps to restore a bit of that crispy exterior. Avoid microwaving, as this can make them rubbery.

If you’re a biscuit enthusiast, I highly recommend exploring some of my other favorite biscuit recipes! My Sausage, Egg, and Cheese Biscuits offer a complete meal packed into one delicious biscuit. For a comforting dinner idea, you won’t want to miss my hearty Chicken and Biscuits. And for those who love a cheesy indulgence, my Cheddar Biscuits are always a crowd-pleaser and a personal favorite!

Embrace the simplicity and rich flavors of these Olive Oil Swim Biscuits. They are a testament to how a small twist on a classic can open up a world of new tastes and textures, making them a perfect addition to your recipe repertoire.

📖 Recipe Card

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. This recipe creates incredibly moist, fluffy biscuits with a unique savory depth, perfect for any meal.

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 8×8 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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Mediterranean Olive Oil Bites