Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon The Salt Cellar Himalayan Sea Salt
• ¼ teaspoon baking soda
• ½ cup OLEA's Butter Infused Olive Oil 
• 1 cup buttermilk, chilled

Instructions:

• Preheat your oven to 450ºF (230ºC). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
• Make a well in the center of the dry ingredients and pour in the olive oil and buttermilk.
• Gently mix with a spoon or rubber spatula just until the mixture comes together. Be careful not to overmix; the dough should be sticky and a bit lumpy.
• Using an ice cream scoop or two spoons, drop a heaping spoonful of the dough onto the prepared baking sheet. You should get about 12 biscuits.
• Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
• Remove the biscuits from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool slightly.
• Serve the drop biscuits warm, with butter, honey, or your favorite jam.

Recipe Adapted from The Little Shop of Olive Oils