Name: Buttery Olive Rosemary Biscuits (Scourtins)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 25
Cuisine: French
Ingredients: 8 Tbsp. (1 stick) "salted" butter, softened; 1/2 cup powdered sugar; 1 Tbsp. extra-virgin olive oil; 1 + 1/4 cups unbleached all-purpose flour; 1/4 cup (up to 1/2 cup) kalamata olives (in brine) coarsely chopped; 1 + 1/4 tsp. dried rosemary

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Buttery Olive Rosemary Biscuits are savory shortbread biscuits studded with salty olives and rosemary, known as Scourtins. A delightful French recipe, these biscuits are a delicious combination of sweet and savory and served as a festive appetizer with a glass of wine. An ideal appetizer to serve this holiday season!

A white serving platter filled with olive rosemary biscuits, wedge of cheese, some jam with spoon, and fresh herbs as garnish.

Paris and Olive Rosemary Biscuits (Scourtins)

A few years ago, while visiting Paris, we decided to stop by our hotel bar to rest after a long day of sightseeing and ordered a glass of wine. The bartender cordially served us a glass of wine with a side of these delicious buttery biscuits loaded with salty olives.

And, after my first bite, I knew at that moment that I had to find the recipe and give it a try. So I found this recipe, which is adapted from Joan Nathan, an American cookbook author known for Jewish cuisine. And, decided to adapt her recipe and make a few changes.

Well, let me tell you, you are in for a treat! These biscuits turned out fantastic!

Even better than I ever expected.

A white plate with shortbread biscuits, a wedge of cheese, and some jam next to them.

How to Make Buttery Olive Rosemary Biscuits?

All you will need is one stick of butter (softened), some powdered sugar, olive oil, flour, a few kalamata olives, and dried rosemary.

A jar of flour, a stick of butter, olives in a container and a bag of powdered sugar.

Quick Directions to Make These French Scourtins:

Our full ingredients are located on the printable recipe card at the bottom. Plus, all our recipes include US customary measurements for convenience, and we recommend: Using this chart to convert measurements for common ingredients!

First: Blend all the ingredients in one mixing bowl.
Second: Form the mixture into a soft dough, and shape it into a log/cylinder.
Third: Freeze the log for up to 2 hours.
Finally: Slice into disks, transfer to a baking sheet, and bake for 12 to 15 minutes, until golden around the edges.

A buttery biscuit dough shaped as a cylinder and sliced into disks and placed onto parchment paper.

Recipe Tips

I used extra-virgin olive oil, but you can use any olive oil with this recipe.
You will only need a few kalamata olives (dark purple/blackish olives). And, next time I make these biscuits again, I will toss in some salty green olives.
These shortbread biscuits bake up quickly, so it’s best to keep an eye on them while baking.
Store these biscuits in an air-tight container, they will stay fresh for over a week!
Also, they freeze beautifully!

Bake and Serve!

These shortbread biscuits are sweet and savory, with flavors of rosemary and chopped kalamata olives throughout, making them ideal little biscuits to serve this holiday season.

Set them on your charcuterie board, with an assortment of cheeses, Italian meats, and fig jam. Everyone will LOVE them!

Best of all, this recipe is relatively easy! … ENJOY!!

A white platter filled with shortbread biscuits studded with black olives, served with fig jam as an appetizer.

Your comments help us! Have you tried these delicious French buttery olive rosemary biscuits? Let us know and leave a comment below! We’d love to hear from you, and it benefits everyone who reads them. Follow us on Instagram, Pinterest, and Facebook.

We wish you and your loved ones a Merry Christmas and Happy Hanukkah!

May the season’s spirit warm your home and hearts with joy and happiness!

Thanks for stopping by…

xo anna and liz

Buttery Olive Rosemary Biscuits (Scourtins)

Yield: 25 to 28 biscuits

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Buttery Olive Rosemary Biscuits are savory shortbread biscuits called Scourtins and are served as a festive appetizer with a glass of wine. A delightful French recipe, these biscuits are loaded with salty olives, and rosemary, making them the perfect appetizer for the holiday season.

Ingredients

8 Tbsp. (1 stick) "salted" butter, softened
1/2 cup powdered sugar
1 Tbsp. extra-virgin olive oil
1 + 1/4 cups unbleached all-purpose flour
1/4 cup (up to 1/2 cup) kalamata olives (in brine) coarsely chopped
1 + 1/4 tsp. dried rosemary

Instructions

In a large mixing bowl, cream the butter, powdered sugar, and olive oil with an electric mixer, until the mixer is soft and creamy.
Add the flour, and mix the mixture. The mixture will become crumbly. Remove the mixer, and work the dough with your hands until the mixture comes together into one smooth dough.
Toss in the chopped olives and dried rosemary and mix with your hands until they are incorporated into the dough.
Remove the dough and place it onto a sheet of parchment paper. Mold it into a log ( cylinder) and roll it, into about 1 inch in diameter, and about 12 inches long.
Wrap the log with wax or parchment paper and then with clear wrap and place it into your freezer for about 2 hours. Or you can refrigerate it overnight.
When ready to bake, preheat the oven to 350 degrees F (180C). And, line your baking sheets with a sheet of parchment paper.
With a sharp knife, slice the chilled dough into 1/4 or 1/2-inch rounds and place them about 1 inch apart on your baking sheets.
Bake (on the center rack of the oven) until golden around the edges, about 12 to 15 minutes. Remove them from the oven and allow them to cool for a few minutes before handling them.
Store them at room temperature. When completely cooled, transfer them to a zip-lock bag or an air-tight container until you're ready to serve them at your next gathering.

Notes

Depending on how thin you slice the frozen log, you could yield any where from 24 to 28 small biscuits.

Nutrition Information:

Yield: 13 servings Serving Size: 2 olive biscuits
Amount Per Serving: Calories: 116Total Fat: 7.4gSaturated Fat: 4gCarbohydrates: 11.3gFiber: .3gSugar: 3.8gProtein: 1g

Happy Baking! 🙂

Welcome! From Anna and Liz

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