What is a drop biscuit?
Drop biscuits are essentially a simplified version of a rolled biscuit, where the dough is scooped into a baking sheet rather than kneaded, rolled and cut into biscuit shapes.
Even though, I love making traditional rolled biscuits, I have a soft spot in my heart for drop biscuits. Mostly because they’re insanely easy. You could ready in the time it takes for your oven to preheat, and they’re still fluffy and flaky.
Ingredient notes:
- Dairy free milk – Any unsweetened dairy free milk will work. We typically use almond or oat milk. Full-fat canned coconut might be a bit too thick, but it should work in a pinch.
- Olive oil – You can easily swap for another type of liquid fat – vegetable oil, melted coconut oil, melted vegan butter
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make drop biscuits
Mix the dough. Add all the ingredients to a large mixing bowl and stir until a dough forms and no dry flour remains. It doesn’t get any easier than this.
Form the biscuits. Use a large cookie scoop to scoop the dough onto a parchment lined cookie sheet. If you don’t have a cookie scoop, the biscuits should be about 3 tablespoons in size.
Bake the biscuits in a 450˚F oven for about 12 – 15 minutes. They should be slightly browned on top and they will have risen and almost doubled in size.
More dairy free side dish recipes: Crispy brussel sprouts / Tomato salad / dairy free scalloped potatoes / dairy free naan bread / Dairy free mashed potatoes
Frequently asked questions
Biscuits are traditionally made with flour, butter, baking powder and milk. However, this recipe uses olive oil and almond milk in place of the dairy.
I recommend using all-purpose flour for biscuits. Bleached or unbleached will work. Use whichever you prefer.
Biscuits need to be baked at a high temperature (450˚F) to ensure they will rise properly and brown on top.
If your biscuits won’t rise, either your oven isn’t hot enough or your baking powder has gone bad.
You will know when your are done because they will have almost doubled in size and they should be slightly browned and set on the top.
More dairy free breakfast recipes: Dairy free pancakes / Zucchini muffins / Asparagus quiche / Homemade waffles / dairy free breakfast casserole
Easy Drop Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/2 cup olive oil
- 3/4 cup unsweetened, plain dairy free milk
- Optional: egg wash, 1 egg yolk diluted with water or extra olive oil for brushing biscuits
Instructions
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- Stir the ingredients together in a large bowl until a dough forms.
- Scoop dough on prepared baking sheet using a large cookie scoop (about 3 tablespoons).
- Brush with egg wash or olive.
- Bake for 12 – 15 minutes, or until the biscuits have risen and are browned slightly on top.
- Remove from oven and allow biscuits to cool before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were delicious and easy to make. Thank you for the recipe.
Ive been craving biscuits but I used the last of my butter. Came across this recipe so gave it a try. I just made them, seriously, 15 minutes ago. I added some garlic powder to my ingredients for garlic biscuits. They turned out wonderful! Next time, I need to add more garlic.
The biscuits texture kind of reminds me of a good shortbread.
I will absolutely be making this again. Maybe even with everything bagel spice!
If you’re wondering … swapping the plant-based milk for water works great! These are so good and so easy!
I’ve never taken the time to leave a review for a recipe…. But since I’ve made this one probably 43 times, I feel like I need to leave one. This has become a staple in our home. I’ve made these at all times of day, with multiple meals. We also like swapping the olive out for coconut oil, which makes them a little sweeter vs. savory. Love how quick and predictable they are. Never had a bad batch. Thank you for this recipe! We love it.
Made this recipe twice already, they go together quickly (30 min from start to finish) and turned out great – nice and crunchy on the outside and light, crumbly and soft inside. Will definitely make this my go-to recipe. I used Ripple milk (which is made with pea protein), and avocado oil because that’s what I had on hand.
PDG (pretty doggone good)!! Found this recipe by searching for “no butter drop biscuits” and liked the ingredients. Made a batch for breakfast using skim milk (not a vegan) and found it hard to stop eating after two! Easy to put together, taste and texture are really good, and found that I didn’t miss the butter at all. Definitely making these again, maybe with cheese or *everything” seasoning. Thank you for this great recipe.
Thanks for sharing! I’m glad you liked them 🙂