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Photo Credit: Elizabeth Newman

Giada's Italian Olive Biscuits

I love when biscuits or scones have a sweet and savory aspect! In these buttermilk biscuits, I took a simple recipe and made it into something special by adding chopped green Spanish olives into the batter. I love to serve this with orange marmalade for that sweet-salty flavor - it sort of reminds me of the flavors you'd get from a great cheese board!

Giada's Italian Olive Biscuits


Breakfast Side Dish

Prep Time

15 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Giada's Italian Olive Biscuits


  • 2 1/2 cups all-purpose flour (plus more for dusting)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup chopped Spanish olives
  • 1 cup mascarpone (chilled)
  • 3/4 cup reduced-fat buttermilk (chilled)
  • Orange marmalade and softened salted butter for serving (optional)


  1. This recipe originated on Giada’s Holiday Handbook. Episode: Italian Christmas Brunch.
  2. Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
  3. Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.



per serving
Amount/Serving % Daily Value
22 grams
5 grams
11 grams
Saturated Fat
6 grams
19 milligrams
405 milligrams
1 grams
1 grams
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