Spain on a Fork > All Recipes > Tapas > The EASIEST Homemade Biscuits | Delicious Spanish Paprika Biscuits Recipe
All Recipes, Tapas / April 13, 2022

The EASIEST Homemade Biscuits | Delicious Spanish Paprika Biscuits Recipe

These Spanish-Style Paprika Biscuits, known in Spain as Ochíos de Úbeda, are seriously delicious. They´re made with the simplest ingredients, there´s no tricky techniques or special equipment needed and it´s all done in about 30 minutes.

Spanish-Style Paprika Biscuits
My favorite part about these biscuits, is that you don´t need to use yeast as the rising agent. Instead, we´re using baking powder. So there is no wait time for the dough to double in size. Just mix the ingredients together, shape the dough and off you go!

Spanish-Style Paprika Biscuits
What really makes these biscuits stand out is the olive oil & paprika mixture. It gives the biscuits the most incredible flavor ever. Make sure when your brushing the mixture, to evenly coat all the pieces of dough.

Spanish-Style Paprika Biscuits

TIPS & TRICKS to Make this Recipe: It took me about 23 minutes to perfectly bake these biscuits. However, every oven heats differently. So start checking at the 20 minute point. Just pierce a toothpick into the biscuits, if it comes out cleanly, they are ready to go. These biscuits can be stored in an air-tight container and will hold for up to 7 days.

Spanish-Style Paprika Biscuits

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make these Spanish-Style Paprika Biscuits

Spanish-Style Paprika Biscuits
4 from 2 votes

Spanish-Style Paprika Biscuits | Ochíos de Úbeda

Course Bread
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 biscuits
Calories 166 kcal
Author Albert Bevia @ Spain on a Fork



  • 3 cups all-purpose flour 360 grams
  • 1 tbsp baking powder 12 grams
  • 3/4 tsp sea salt 4.5 grams
  • 3 tbsp extra virgin olive oil 45 ml
  • 1 cup water 240 ml


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • pinch coarse sea salt


  1. Add 3 cups all-purpose flour into a large bowl, along with 1 tbsp baking powder and 3/4 tsp sea salt, mix the dry ingredients together, then make a well in the flour, add in 3 tbsp extra virgin olive oil and 1 cup water, mix together until you form a dough, then get in there with your fist and push down on the dough and then fold together, continue to do this until you end up with a smooth dough (should take about 1 minute), then shape it into a ball

  2. Sprinkle some all-purpose flour on a clean flat surface, add the ball of dough on top, cut into 2 evenly sized pieces and shape each one into a ball, cut each ball into 6 evenly sized pieces, for a total of 12 pieces of dough, then shape each one into a ball

  3. Add 2 tbsp extra virgin olive oil into a small bowl, along with 1 tsp sweet smoked Spanish paprika, whisk together until well mixed

  4. Grease a round 8-inch (20 cm) baking pan with some of the olive oil & paprika mixture, then add in the balls of dough, all in a single layer and tightly packed together, then brush the remaining olive oil & paprika mixture over the pieces of dough, making sure to coat the entire top surface of the doughs, then sprinkle with some coarse sea salt on top

  5. Add into a preheated oven, bake only option (bottom heat), 210 C -410 F

  6. After 22 to 23 minutes the biscuits should be perfectly cooked, you can always pierce them with a toothpick, if it comes out cleanly, they are ready, remove from the oven

  7. Transfer into a bread basket and serve, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this recipe

Nutrition Facts
Spanish-Style Paprika Biscuits | Ochíos de Úbeda
Amount Per Serving
Calories 166 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 253mg11%
Potassium 38mg1%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 82IU2%
Vitamin C 1mg1%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Bill Hall

    The biscuits were my first item to be made from your page. Not quite a fluffy as I am use too, but great flavor, only three ingredients, and ez to make. Definitely a redo!!!!

    27 . Oct . 2023
    • Spain on a Fork

      Glad you enjoyed them! Much love 🙂

      28 . Oct . 2023
  2. Chris Reher

    5 stars
    Another good one! I was a bit timid with the salt and paprika, which isn’t unusual for me. I will experiment with that. I wonder how these would work with garlic powder, or italian herbs. Easy to make and much fluffier and softer than regular scones which always seem too dry for my liking. They did get a crust but I think that’s a feature. Will definitely make these again.

    18 . Apr . 2022
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      19 . Apr . 2022
  3. laurelie campeau

    3 stars
    I made these twice. I threw out the first batch because I used 1/3rd whole wheat and forgot to add the salt so figured that was the reason they weren’t great. However the next time I followed the recipe exactly and I am still not too thrilled. The outer shell is as hard as a rock, so won’t be making these again although they don’t taste too bad.

    16 . Apr . 2022
    • Spain on a Fork

      Seems like you overcooked the biscuits, every oven heats differently, as stated on the blog post, you should have baked them for less, as the outer shell is not supposed to be hard as a rock 🙂 much love

      16 . Apr . 2022
  4. Iris

    Always enjoing your recipes

    14 . Apr . 2022
    • Spain on a Fork

      Appreciate the comment! Much love 🙂

      14 . Apr . 2022
  5. Lee Kaplan

    My best friend is keto. Is there a flour I can use in place of all purpose flour that will work with this recipe? I have almond flour in my pantry right now.
    Btw, I have Spanish olive oil and sweet smoked paprika in my spice cupboard as well.
    Thank you.

    13 . Apr . 2022
    • Spain on a Fork

      Almond flour should work, start by using the same measurements, and then adjust as needed 🙂 much love

      14 . Apr . 2022

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