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olive oil biscuits cooling on a cooling rack.

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.
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Baking, Breakfast & Brunch
Cuisine American, British
Servings 12 biscuits
Calories 202 kcal


  • 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


  • 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.



Serving: 1biscuitCalories: 202kcalCarbohydrates: 28.5gProtein: 3.8gFat: 8.4gSaturated Fat: 1.3gCholesterol: 1mgSodium: 135mgPotassium: 149mgFiber: 0.9gSugar: 5.9gCalcium: 66mgIron: 1mg
Keyword biscuits
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