Quick And Easy Biscuit Recipe Using Oil – Homemade Fluffy Biscuits
I still remember the first time I whipped these oil-based biscuits together when I had no butter in the fridge — they came out tender, quick, and ridiculously flaky. This simple five-ingredient recipe makes light, fluffy biscuits that are perfect for busy mornings or last-minute dinner sides. No need to chill butter or fuss with cutting in fat — just mix, drop or roll, and bake.
Why you’ll love this dish
These biscuits deliver big comfort with minimal effort. Using oil keeps the dough simple and forgiving: no cold butter to cube, no special technique. They’re fast to make, lighter than many drop biscuits, and wallet-friendly since the pantry staples are likely already on hand. They’re ideal for a rushed brunch, a steaming bowl of soup, or a weekend breakfast sandwich.
"Unexpectedly fluffy and quick — I made a batch between errands and my family ate them before I finished the dishes." — a home cook’s mini review
Reasons this recipe stands out:
- Speed: Ready in about 20–25 minutes from start to finish.
- Simplicity: Only five ingredients and one bowl.
- Versatility: Works as a sweet or savory base.
- Kid-friendly: Soft texture and mild flavor that kids love.
The cooking process explained
Before you gather ingredients, here’s the quick flow: whisk the dry ingredients, stir in the oil until the mixture looks like coarse crumbs, add the milk to form a soft dough, pat or drop the dough onto a baking sheet, and bake until golden. Expect just a few minutes of active work — most of the time is hands-off in the oven. No rolling pin required unless you want perfect rounds.
What you’ll need
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (60 ml) vegetable oil (can use light olive oil or canola)
- 3/4 cup (180 ml) milk (whole milk gives best richness; use 2% or a dairy-free milk for a lighter or vegan-friendly swap)
Substitution notes:
- For a dairy-free version, use unsweetened soy or oat milk — results are very similar.
- Swap vegetable oil for light olive oil for a slightly fruitier note; avoid strong-flavored oils.
- For whole-grain flair, replace up to 1/2 cup of the flour with white whole-wheat flour; expect a slightly denser texture.
How to prepare it
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Pour in the oil and use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
- Add the milk and stir gently until the dough just comes together. Do not overmix; it should be soft and slightly sticky.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch (2.5 cm) thick rectangle, or skip this and drop spoonfuls for rustic biscuits.
- Use a biscuit cutter or a floured cup to cut rounds, re-shaping scraps as needed. Place biscuits on the prepared sheet, close together for taller biscuits or spaced apart for crisper sides.
- Bake for 10–14 minutes, until tops are golden and a toothpick comes out clean. Let rest for 5 minutes before serving.
Best ways to enjoy it
These biscuits are a blank canvas. Try these serving ideas:
- Classic butter and honey: warm biscuit split and slathered with butter and a drizzle of honey.
- Breakfast sandwich: split and fill with scrambled egg and cheese or a slice of ham.
- Soup side: pair with chicken noodle or creamy tomato for soaking up broth.
- Savory twist: brush tops with garlic-herb butter after baking for an easy dinner roll substitute.
- Sweet finish: sprinkle with cinnamon-sugar and briefly broil for a crispy, sweet top.
Storage and reheating tips
Short-term: Store cooled biscuits in an airtight container at room temperature for up to 2 days. For best texture, reheat in a 350°F (175°C) oven for 5–7 minutes rather than microwaving.
Long-term: Freeze cooled biscuits in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat frozen biscuits in a 350°F oven for about 12–15 minutes, covered loosely with foil to prevent over-browning.
Food safety: Always cool biscuits to room temperature before sealing to avoid condensation and sogginess. Discard if left out longer than 2 hours at room temperature.
Pro chef tips
- Don’t overwork the dough. Mix until just combined to keep biscuits tender.
- Use cold milk if you want a slightly flakier rise — the temperature contrast helps lift.
- For taller biscuits, place rounds close together on the sheet so they rise upward instead of outward.
- Lightly flour a cutter (or a glass) and press straight down — twisting seals the edges and can prevent a good rise.
- If you prefer golden tops, brush with a little milk before baking.
Flavor swaps
- Cheesy chive biscuits: stir in 1/2 cup grated cheddar and 2 tablespoons chopped chives to the dry mix.
- Herb and garlic: add 1 teaspoon dried oregano and 1/2 teaspoon garlic powder.
- Sweet drop biscuits: fold 2 tablespoons sugar and 1/2 teaspoon vanilla into the dough; drop by spoonfuls and serve with jam.
- Whole-grain: replace 1/3 cup flour with almond flour for a nuttier profile (note: texture will be slightly different).
- Vegan: use a plant-based milk and oil; the texture remains pleasantly tender.
Helpful answers
Q: How long do these biscuits take from start to finish?
A: About 20–25 minutes total. Active prep is roughly 8–10 minutes; baking is 10–14 minutes.
Q: Can I make these as drop biscuits instead of cutting rounds?
A: Yes. Spoonfuls of dough dropped onto the baking sheet make rustic, quick drop biscuits without any rolling or cutting.
Q: Will they work with self-rising flour?
A: If using self-rising flour, omit the baking powder and salt. Since self-rising flours vary, texture may differ slightly.
Q: Can I add buttermilk instead of regular milk?
A: Yes — buttermilk adds tang and a slightly tender crumb. If using buttermilk, you can reduce baking powder to 1 1/2 teaspoons and add 1/4 teaspoon baking soda for balanced leavening.
Q: Why are my biscuits dense?
A: Common causes: overmixing, using too much flour, or a low oven temperature. Measure flour by spooning into the cup and leveling or weigh it for consistency.
Conclusion
If you want additional methods and inspiration for oil-based biscuits, this Old Fashioned Oil Biscuits Foolproof guide shows a slightly different approach that emphasizes texture and foolproof technique. For a drop-biscuit variation using olive oil, check out Easy Olive Oil Biscuits (Drop Biscuit) – One Sweet Appetite for helpful photos and serving ideas.
Fluffy Oil-Based Biscuits
Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Pour in the oil and mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Add the milk and stir gently until the dough just comes together; do not overmix.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle, or drop spoonfuls onto the baking sheet.
- Use a biscuit cutter or floured cup to cut rounds, placing them close together or spaced apart based on your preference.
- Bake for 10–14 minutes until tops are golden and a toothpick comes out clean. Let rest for 5 minutes before serving.
