Recipes, re-invented from cooking shows
Olive Oat Biscuits with Sweet Paprika and Rosemary
Prep. Time:
Baking Time:
Total Time:
30 minutes
48 minutes
Serves:
24-30 biscuits
Inspired by Luis's Spanish heritage Mediterranean flavors creation three minutes away from perfection from GBBO Season 5. These savory oat biscuits combine sweet paprika pimentón dulce rosemary and black olives honoring Spanish cuisine tradition. Luis's careful attention to olive preparation using brine-packed and thoroughly drying them shows understanding of moisture control preventing soggy biscuits and ensuring uniform flavorful results. Paul praised I think you've got a very uniform bunch recognizing consistency and I love the idea of olives in the biscuit concept approved enthusiastically. Mary praised I think the flavors are lovely they really do work together confirming successful flavor combination. However Mary's critical feedback but I think you're three minutes away from perfection identified slight underbaking. The biscuits needed just bit more time in oven for deeper golden color and crisper texture. Luis demonstrated both cultural pride and technical skill with precision in olive chopping dough mixing and uniform shaping. The Mediterranean spirit captures bold savory flavors with quality olive oil aromatic herbs and simple wholesome ingredients perfect for sharing and socializing.
Ingredients
FOR THE OLIVE OAT BISCUITS:
1 1/2 cups oat flour (or blended rolled oats processed to flour)
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon sweet paprika (pimentón dulce)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh rosemary, finely chopped
1/2 cup (1 stick) unsalted butter, softened
1 large egg
2 tablespoons olive oil
2-3 tablespoons cold water (if needed)
1 cup black olives, pitted and finely chopped
Extra olive oil for brushing (optional)
Flaky sea salt for topping (optional)
Instructions
PREPARE THE OLIVES:
CRITICAL Luis's technique: his careful attention to olive preparation using brine-packed and thoroughly drying them shows understanding of moisture control.
Drain olives from brine and rinse well under cold water.
Pat completely dry with paper towels then spread on clean kitchen towel.
Let air dry for 10-15 minutes to remove all excess moisture.
Finely chop the dried olives and set aside.
Proper drying prevents soggy biscuits and ensures uniform flavorful results.
MAKE THE BISCUIT DOUGH:
Luis's Spanish heritage: Mediterranean-inspired biscuits combining sweet paprika rosemary and black olives.
In a large bowl whisk together oat flour all-purpose flour Parmesan sweet paprika baking powder salt pepper and chopped rosemary.
In a separate bowl beat softened butter until creamy.
Add egg and olive oil to butter mixing until well combined.
Add wet ingredients to dry ingredients mixing until a dough forms.
If dough is too dry and crumbly add cold water 1 tablespoon at a time.
Fold in the thoroughly dried chopped black olives.
Mix just until olives are evenly distributed throughout dough.
Paul's praise: I think you've got a very uniform bunch.
CHILL AND SHAPE:
Turn dough onto work surface and shape into a log about 2 inches in diameter.
Wrap in plastic wrap and refrigerate for 30 minutes. This makes slicing easier and helps biscuits hold their shape.
Alternatively roll dough to 1/4-inch thickness between parchment paper and use cutters for shaped biscuits.
BAKE:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Unwrap chilled dough and slice into 1/4-inch thick rounds.
Place rounds on prepared baking sheets spacing 1 inch apart.
If desired brush tops lightly with olive oil and sprinkle with flaky sea salt.
CRITICAL FIX Mary's feedback: but I think you're three minutes away from perfection.
Bake for 15-18 minutes until edges are lightly golden and biscuits are firm.
Key timing: watch carefully in the final 3 minutes they should be golden but not too dark.
Let cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
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