These homemade drop biscuits are made with no milk and no butter. Instead, they’re made with almond milk and olive oil for an easy biscuit recipe that’s completely dairy free and vegan. These fluffy biscuits are a great addition to any meal, and they’re perfect for a quick Thanksgiving side dish. Makes about 15 biscuits.
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 *affiliate link 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.
Here’s what you’ll need to make them
Equipment
- Mixing bowl *affiliate link
- Measuring cups *affiliate link & spoons
- Rubber spatula
- Large cookie scoop *affiliate link (optional)
- Baking sheet *affiliate link
Ingredients
This recipe calls for olive oil and almond milk. You can easily swap for another type of liquid fat (vegetable oil, melted coconut oil, melted vegan butter) or another type of dairy free milk.
Canned coconut might be a bit too thick, but it should work in a pinch.
How to make drop biscuits
Mix the dough. Add all the ingredients to a large mixing bowl *affiliate link 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 *affiliate link to scoop the dough onto a parchment lined cookie sheet. If you don’t have a cookie scoop *affiliate link, 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.
FAQs and tips for making the best drop biscuits
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:
More dairy free side dish recipes:
Easy Drop Biscuits Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 15 biscuits 1x
- Category: Breakfast, Sides
- Method: Baking
- Cuisine: American
Description
These homemade drop biscuits are made with no milk and no butter. Instead, they’re made with almond milk and olive oil for an easy biscuit recipe that’s completely dairy free and vegan. These fluffy biscuits are a great addition to any meal, and they’re perfect for a quick Thanksgiving side dish. #dairyfree #biscuits
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 almond 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 *affiliate link with parchment paper *affiliate link.
- Stir the ingredients together in a large bowl until a dough forms.
- Scoop dough on prepared baking sheet *affiliate link using a large cookie scoop *affiliate link (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.
Keywords: dairy free, vegan, easy, thanksgiving
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