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24 Sep 2017

Toronto

By Gracie Carroll

Homemade Skillet Biscuits Recipe Made with Dark Hojiblanca Olives

By Gracie Carroll

Homemade Skillet Biscuits Recipe with Dark Hojiblanca Olives

Olives have always been a huge hit in my household and most recently, I’ve been thrilled to discover that my 1.5-year-old toddler, Ruby, is an olive fanatic too. In fact, it’s hard to get a jar of European Olives past her without her eagerly asking for olive after olive, until nearly the entire jar is gone! Since another snack she adores happens to be the homemade biscuits her grandmother makes for her, I thought I would try combining to of her favourite things in life (olives and biscuits) to make this delicious and easy Homemade Skillet Biscuits Recipe made with Dark Hojiblanca Olives.

Homemade Skillet Biscuits Recipe with Dark Hojiblanca Olives

The Hojiblanca belongs to the rare category of dual-purpose olives that are processed for both olive oil and eating. I find the Dark Hojiblanca olive to be extremely versatile and easy to enjoy on their own (I like to top them with a bit of olive oil and seasoning, like salt and pepper), on pizza, and in salads. They’re also perfect for these homemade biscuits and I guarantee you will fall in love with these simple homemade baked goods just as much as Ruby and I have.

Keep reading for how to make this Homemade Skillet Biscuits Recipe Made with Dark Hojiblanca Olives!

Homemade Skillet Biscuits Recipe with Dark Hojiblanca Olives

Homemade Skillet Biscuits Recipe

What You Need:

3/4 cup Dark Hojiblanca olives, sliced or chopped

2 cups all-purpose flour

1 tsp sugar

1 tbsp baking powder

1 tsp salt

8 tbsp butter, cut into cubes (plus additional butter for the pan)

1/2 cup milk

1 egg

1 tbsp of water

handful of fresh parsley, finely chopped

fresh ground pepper

Homemade Skillet Biscuits Recipe with Dark Hojiblanca Olives

What To Do:

Preheat your oven to 425 F.

Combine your flour, sugar, baking powder and salt in a large mixing bowl, and whisk to combine.

Cut the cold butter into the dry mixture using your fingers, or a pastry cutter.

Make a well in the flour mixture and add the milk into the well.

Still the dough with your hands or a wooden spoon (you can add a splash of more milk if really necessary), your dough should look quite shaggy in texture.

Add the sliced olives and fresh parsley, and stir just enough to combine – you don’t want to over mix!

Turn the dough out onto a lightly floured surface and pat into a circle that’s about 1-inch thick.

Cut out the biscuits with a round biscuit cutter or using  a small cup.

Heat a few extra tablespoons of butter in your skillet over low to medium heat.

Once the butter has melted, turn the heat off and place in the biscuits in the skillet. Depending on the size, you may need to make them in a couple of batch.

In a small bowl, combine the egg and water, then brush each biscuit with the egg wash.

Sprinkle with fresh ground pepper and any additional fresh parlsley.

Bake for 15-20 minutes (keep an eye on them as timing depends how hot your oven gets), until they’re golden brown on top.

Serve warm and enjoy!

xo

@EDITSEVEN

(Story and recipe by Editor-in-Chief, Gracie Carroll)

*Please note that this post has been brought to you in partnership with European olives, all thoughts and opinions are our own

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