This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, olives, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!
Skillet Biscuits with Garlic-Basil Olives – Light, fluffy, very easy to make Biscuits baked in a skillet and stuffed with delicious garlic-basil olives! 25 minutes from start to finish!
Aren’t you tempted to just tear one biscuit out of that skillet?! If I could, I definitely would! Technology for taste-o-vision is taking a bit too long…
Happiest of Sundays, friends! If ya didn’t know already, I really, really, really love Sundays! Somewhere between realizing the weekend is almost over and the loathing of another work week up ahead, lies our free-of-responsibilities Sunday afternoon…
Yeah. Right. More like a Sunday afternoon filled with laundry, dishes… and deck staining??? Yeah. WE really ARE staining our deck in September. Just in time for the snow. Before you think I’m getting ahead of myself, last year, our first snow fell on Oct. 30. So, that’s like a bit over a month from now… WAAAAAH! Can’t.deal.
Let’s pull up a chair and discuss biscuits because, that’s a much better topic.
Through the grapevine, I heard that many-a-people are afraid of making biscuits, so they opt for the twist-tube version…??? Please, let’s stop that today. Please.
Do you know that it only takes a few stirs, a pat on the dough and a biscuit cutter to get it all done? AND today, as a bonus, I am going to show you how to bake them in a skillet! The easiest way, ever. Also? We’re stuffing said biscuits with olives! Wooot!
Trust me. I know what I’m talking about.
But first, allow me to introduce you to STAR’s new lineup of marinated and deliciously stuffed Olives. After all, our biscuits wouldn’t be as amazing as they are without this little STAR-touch.
Standing proudly at the top, we have the deliciously tart Lemon Stuffed Green Olives. Then, we have a jar of Hot Pepper Stuffed Olives which are awesome for those that like the extra heat! They are perfect for pastas and salads. Next to that are the Marinated Tomato and Pepper Olives (INCREDIBLE!), and last but not least, today’s Garlic and Basil Marinated Olives.
I’ve put these olives in breads, in pastas, salads, appetizers, and have heard nothing but praise. All with their own unique flavors, the olives are nothing short of excellent. Zesty, fragrant flavors will have your taste buds asking for more.
I’ll tell you what, though. The biscuits. Oh me gosh, the biscuits… I don’t think you will be able to stop at just one. The texture, the flavor, the olives, the carbs!! Everything about these biscuits is plain ol’ fan.tastic. And as I promised before, it’s all just a few stirs-cuts-and-a-pat-on-the-dough away. Money says that if you make the biscuits just this once, you will never go back to the tubed-version again.
For more information on STAR Fine Foods Products, please check them out on Facebook, Twitter, and Pinterest.
Flavor Destinations: Italian (Garlic & Basil) Olives are available at Raley’s and Savemart stores and ONLINE.
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Skillet Biscuits with Garlic-Basil Olives
- 3 slices bacon
- 2 cups all-purpose flour (you can also use 1 cup Ultragrain Flour + 1 cup All-Purpose Flour)
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter , cut into cubes
- 1/2 cup milk (more or less if needed)
- 3/4- cup sliced and drained STAR Garlic-Basil Olives
- 1 egg
- 1 tablespoon water
- fresh ground pepper
- dry parsley flakes
- Preheat oven to 425F.
- Place the strips of bacon in a cast iron skillet and cook over medium-low heat for 7 to 8 minutes, or until cooked to a desired crispiness.
- Remove bacon from skillet; do not discard bacon fat! Set skillet aside.
- Combine flour, sugar, baking powder and salt in a large mixing bowl; whisk to combine.
- Using a pastry cutter, cut butter into mixture until crumbly. You can also use your hands and fingers, which is my personal favorite.
- Make a well in the flour mixture and add milk into the well.
- Stir dough with wooden spoon or hands and add more milk IF necessary. Dough should look like a shaggy mixture.
- Add sliced olives; stir just enough to combine, making sure not to over mix the biscuit dough.
- Turn dough out onto a lightly floured surface and pat into a circle, about 1-inch thick.
- Cut out biscuits with a round biscuit cutter.
- Press any dough scraps together to make a few more biscuits out of the remaining dough.
- Place biscuits in the previously prepared skillet with bacon fat. Depending on the size of your biscuits, you might have to bake the biscuits in batches.
- In a small bowl, combine egg and water; whisk to combine.
- Brush each biscuit with egg wash.
- Sprinkle with fresh ground pepper and parsley flakes.
- Bake for 12 minutes, or until golden brown on top.
- Serve warm.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Garlic and Cheddar Drop Biscuits
24 comments on “Skillet Biscuits with Garlic-Basil Olives”
I don’t have a cast iron skillet. Could I use a dutch oven instead?
OOh bisquits! I love how by reading blogs from other countries and continents you can learn so much! I didn’t know there are salty bisquits! Here in Switzerland they are only sweet ones 🙂 Love your combination with green olives!
Haha! 🙂 Yes, that’s a great point! When I was in Australia someone offered me biscuits, meaning cookies, and I was like, “say what?!”. hehehe
Okay, that’s me! I’ve never made homemade biscuits (maybe I’m too busy making cake?!) but these look to die for!!
Oh my. I am OBSESSED with the olives in this recipe. Such a clever, amazing, fantastic idea! Pinned!
Um YES. These biscuits look PERFECT Kate! I’ll take that skillet please!
Yummy! Thanks for sharing!
This is the best. Why? I just had an argument with my mum via skype about how American biscuits are not what she thinks it is. I hope you mopped up the skillet with the bacon. I mean, I would.
Hi Arman!! I was surprised to find out that biscuits were actually cookies in Oz land. 😀
I am a true carb lover! These biscuits look amazing! Pinned for later! LOVE that you added olives!
Wow, these look amazing! You’re right–I want to speed up that taste-o-vision right now. They look so flaky I just want to use them to mop up something creamy. :0)
Oh my gosh Kate, these are amazing. Your photos are stellar. I feel like I’m in your kitchen baking with you. One day, one day…..
I’ve been so nervous about making biscuits in a skillet, but you make it sound easy! Might have to take the plunge and try it… I SO wish I had some of these biscuits right now!
I’ll take a jar of the lemon olives please! And save me 2 biscuits. Maybe 3. 🙂
I am!! So tempted and wish you could pass me that whole skillet! Love the fun addition of olives in these lovely flakey biscuits!
I have never made biscuits with my skillet before. This looks like the perfect recipe to try it out with!
I love to make homemade biscuits. I’ve never cooked mine in a skillet though, and I’ve never added olives. I have to say I am really intrigued by these and will probably try these out the next time I make soup. Total soup and carbs girl here!
All of your food looks so good!! Love these 🙂
The added garlic basil olives sound incredible! As does everything about these biscuits. I’m not afraid of homemade biscuits but the ones in a can have some weird kind of appeal to them. I haven’t had one in probably 5 years but I remember them with fondness. 😉
So sorry on this one – no cookie cutter, no skillet, and at 11:40PM can’t follow all the instructions.
Just a laugh – — look really good and yummy
PS I am going to do the crock pot chicken. Now that LOOKS yummy
HAHA! 😀 Thank YOU, Janet! Let me know if you enjoyed it. Have a great week ahead!!
These biscuits look to die for! I want to inhale the whole batch!
Was the bacon just for the fat or was it supposed to go in the biscuits? These look great, hubby loves olives
Hi Jillian! It’s just for the fat. BUT chopping it up and including it in the biscuits would not be a bad idea! 😀