Olive-Studded Buttermilk Biscuits

Nothing says comfort more than warm biscuits from the oven. What I love about these biscuits, is the blend of salty olives and creamy, sweet butter. Oh, and the dunking of rosemary-infused olive oil at the end. I think you'll love them too!

Olive-Studded Buttermilk Biscuits

2 cups all-purpose flour, plus more for your work surface
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons unsalted butter, cut into small chunks (keep the butter cold until ready to use)
1/2 cup sliced Greek olives (Kalamata)
1 cup buttermilk, or slightly more if needed
Optional dipping oil:
1/4 cup olive oil
1 tablespoon fresh rosemary leaves

Preheat the oven to 450 degrees.
In a large bowl or food processor, combine the flour, baking powder, baking soda, and salt. Mix to combine. Add the butter and process or work in with a fork until the mixture resembles course crumbs. Stir in the olives.
Add the buttermilk and process or stir until JUST blended (do not overmix), adding a little more buttermilk if the mixture seems dry.
Transfer the mixture to a lightly floured surface and pat down with your hands until it's 1/2-inch thick. Fold the dough over and pat it down 5 more times, ending with dough that is 1-inch thick.
Using a round biscuit cutter, cut the dough into 8-10 biscuits (re-roll any scraps to make additional biscuits).
Bake for 8 to 12 minutes, until the biscuits are golden brown.
To make the optional dipping oil, combine the oil and rosemary.
Serve warm biscuits with rosemary-infused olive oil on the side!

Makes 8-10 biscuits