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Fridgerator Biscuits

An Extra Virgin Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

15 minutes




  • 2 Tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 1/2 cup + 1 Tablespoon Marteña Extra Virgin Olive Oil
  • 2 cups buttermilk
  • 1 pkg. dry yeast
  • 2 Tablespoons warm water
  • 5 cups all-purpose flour


  • Dissolve the yeast in warm water and let stand 5 - 10 minutes.
  • Sift the dry ingredients together. Add the Marteña Extra Virgin Olive Oil, blending until mixture has the consistency of coarse crumbs.
  • Add 1 cup of the buttermilk, mixing well. Add the yeast and remaining buttermilk and mix thoroughly.
  • Turn dough onto a floured surface and knead 3 or 4 times.
  • Store in refrigerator in an airtight container. Biscuit dough will keep up to one week. Take out the amount of dough needed and roll to 1/4-inch thickness. Cut with biscuit cutter and brush with melted butter, if desired. Bake in 425 degree oven for 15 minutes or until golden brown.
  • NOTE: Biscuits baked on a baking sheet will rise higher and brown more evenly than those baked in a pan with sides.
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