Olive Oil Swim Biscuits Recipe

Olive Oil Swim Biscuits are a simple, savory twist on classic Butter Swim Biscuits. Instead of baking the biscuit batter in a pool of melted butter, this version uses extra virgin olive oil for a rich, fragrant flavor and a tender, golden finish. The result is a pan of soft, fluffy buttermilk biscuits with crisp edges, a moist center, and just enough savory character to make them stand out.

What makes this a “Swim Biscuit”? The name comes from the way the batter is baked. A quick buttermilk biscuit dough is spread into a pan that already contains warm fat. In the traditional version, that fat is melted butter. In this olive oil biscuit recipe, the batter is added directly to warm olive oil, and the oil rises up around the dough as it bakes.

As the biscuits cook, they almost “swim” in the olive oil. This method helps create crisp, browned edges while keeping the inside soft, pillowy, and moist. Once the biscuits come out of the oven, they rest briefly in the pan and absorb any remaining oil, giving every square a tender texture and full flavor.

This is a great recipe for anyone who wants homemade biscuits without rolling, cutting, or fussing with cold butter. The batter comes together quickly in one bowl, then goes straight into the baking dish. In about 30 minutes, you can have warm, easy buttermilk biscuits ready to serve with breakfast, brunch, dinner, soups, stews, or a hearty main dish.

Ingredients

The ingredient that makes these Olive Oil Swim Biscuits special is the olive oil. Since the oil becomes a major part of the flavor, use one you enjoy. A fuller-bodied olive oil gives the biscuits a deeper, more noticeable taste, while a milder oil will keep the flavor softer and more subtle.

Pink peppercorns add a light, floral, gently peppery note that works beautifully with the olive oil. They are crushed and added to the biscuit dough, with more sprinkled over the top before baking. This gives the finished biscuits a pretty appearance and a savory flavor that feels a little more elevated than a standard pan biscuit.

Method

These biscuits could not be much easier to make. Start by letting the buttermilk come to room temperature, or warm it slightly before mixing. This helps the batter come together smoothly and keeps the warm oil from cooling too quickly when everything goes into the pan.

While the oven preheats, pour the olive oil into an 8×8 glass baking dish and place it in the oven for a few minutes. The goal is to warm the oil, not overheat it. Meanwhile, whisk together the flour, baking powder, sugar, salt, and part of the crushed pink peppercorns. Stir in the buttermilk just until the flour disappears. The batter should be thick and soft, and it is important not to overmix it.

Once the oil is warm, carefully spread the biscuit batter into the pan. The olive oil will rise around the edges and over the top of the batter. Score the batter into 9 squares before baking so the biscuits are easier to separate once they are done. A few passes with a sharp knife will help create clean portions.

Bake until the top and edges are golden brown. After baking, let the biscuits rest for about 5 minutes so they can finish absorbing the oil in the pan. Then slice along the scored lines and serve them warm. They are especially good straight from the oven, when the edges are crisp and the centers are still soft.

This is an excellent last-minute side dish when you need something warm and homemade but do not want to spend a lot of time shaping individual biscuits. These easy olive oil biscuits are quick enough for a weeknight meal, but flavorful enough to serve at brunch or alongside a holiday spread.

If you love homemade biscuits, this style is a great recipe to keep in your back pocket. It gives you the comfort of classic buttermilk biscuits with less effort, no biscuit cutter, and no need to work butter into flour. The olive oil and pink peppercorns make the flavor distinctive while still keeping the recipe simple and approachable.

📖 Recipe

Yield: 9 Biscuits

Olive Oil Swim Biscuits

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

These Olive Oil Swim Biscuits are a flavorful twist on Butter Swim Biscuits, made with extra virgin olive oil, buttermilk, and crushed pink peppercorns for a tender, golden, easy biscuit recipe.

Ingredients

• 1 ¾ cups buttermilk, room temperature to 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

1. Before making the biscuits, set the buttermilk out so it can come to room temperature. It should be room temperature or slightly warm before using.
2. Preheat the oven to 450˚F and place the oven rack in the center position.
3. Pour the olive oil into a glass 8×8 baking pan and place the pan in the oven as it warms. Do not leave it in the oven for longer than 5 minutes.
4. Place the pink peppercorns in a mortar and pestle and crush them until no large pieces remain.
5. In a large bowl, whisk together the flour, baking powder, sugar, salt, and ⅓ of the crushed pink peppercorns. Reserve the remaining peppercorns for the top.
6. Using a rubber spatula, stir in the warm buttermilk until no visible streaks of flour remain. Do not overmix the batter.
7. Carefully transfer the batter to the baking pan with the warm olive oil. Spread it into an even layer with the spatula. The oil will rise to the top and cover the biscuit batter.
8. Using a sharp knife, cut the batter into 9 equal squares. Go over the lines a few times so the portions are well defined.
9. Bake in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown on top and around the edges.
10. Let the biscuits cool in the pan for 5 minutes. During this time, they will absorb any oil left in the pan.
11. Use a knife to slice through the lines you made before baking. Run the knife around the edges to loosen the biscuits, then cut them into 9 squares.
12. Serve warm from the oven. Reheat leftovers in a 250˚F oven for 3 to 5 minutes, just until warmed through.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving:
Calories: 261Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 10gCholesterol: 2mgSodium: 588mgCarbohydrates: 32gFiber: 1gSugar: 4gProtein: 5g

This is an estimated caloric value. Actual numbers may differ based on the ingredients used.