Olive Oil Buttermilk Biscuits
Ingredients
12 Tbsp. cold unsalted butter
4 Tbsp. ENZO Extra Virgin Olive Oil - Delicate
3 cups all-purpose flour, plus more for rolling
½ cup granulated sugar
1 Tbsp. baking powder
2½ tsp. kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt
1¼ cups cold buttermilk
Extra virgin olive oil and flaky sea salt, for finishing
Directions
Step 1
Preheat oven to 375°F and line a large sheet pan with parchment paper.
Step 2
Coarsely grate butter onto a plate, then freeze until cold and firm, at least 10 minutes. Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter to the dry ingredients and toss until all of the butter is coated with flour.
Step 3
In a measuring cup, whisk together olive oil and buttermilk until combined. Add half of the buttermilk mixture to the flour mixture and toss with a spoon. Add the remaining buttermilk mixture and gently toss again, without overmixing, until the dry ingredients are lightly hydrated throughout, the mixture will be crumbly.
Step 4
Flour a clean work surface and turn out the dough. Using your hands, gently press the crumbs together, then roll into a 1" thick rectangle. Fold the dough in half using a bench scraper, then roll it back out. Repeat the roll-and-fold process 5 times, flouring the surface and dough as needed. Rotating the dough after each fold to help create even layers.
Step 5
Fold the dough in half one final time, then roll to about 1½” thick to create a 6” square. Using a bench scraper or sharp knife, cut the dough into a 3-by-3 grid to create 9 square biscuits. Transfer to the prepared baking sheet, placing them upside down if desired for extra height.
Step 6
Bake for 25-35 minutes, rotating the pan halfway through, until biscuits are risen and golden brown on top. While still warm, lightly brush the tops with extra virgin olive oil and sprinkle with flaky sea salt, if desired. Serve warm with ENZO’S TABLE Honey and Jam of choice.
