Rosemary Olive Oil Biscuits (Without Butter)
These Rosemary Olive Oil Biscuits Without Butter are so tender and flaky. They're perfect with a bowl of hot soup or a spoonful of jam.
Ingredients
- 350 g all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp dried rosemary
- 100 ml extra virgin olive oil
- 50 ml honey
- 150 ml yogurt
Instructions
- Preheat the oven to 450 degrees
- Sift the flour, salt, baking soda and baking powder into a medium-sized bowl, and add the rosemary
- Measure the oil, honey, and yogurt into a 500ml measuring jug and stir to combine
- Pour the liquid mixture into the dry mixture and combine with a fork until the mixture forms a nice dough.
- Divide the dough into 3 balls, flatten the balls slightly then stack them on top of each other. This will help create layers in the biscuits.
- Use a rolling pin to roll out the dough until it is 3/4 inch thick.
- Use a cookie cutter to cut out the biscuits. You can re-roll the scraps into biscuits, but try to work the dough as little as possible to avoid getting tough biscuits. You should end up with 10-12 biscuits if you use a 2” round cutter.
- Lay the biscuits out on a parchment-lined baking sheet and put them in your preheated oven and bake for 12-14 minutes or until the biscuits are a light golden brown.
Video
Nutrition
Serving: 1biscuitCalories: 202kcalCarbohydrates: 28.5gProtein: 3.8gFat: 8.4gSaturated Fat: 1.3gCholesterol: 1mgSodium: 135mgPotassium: 149mgFiber: 0.9gSugar: 5.9gCalcium: 66mgIron: 1mg
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