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.

dairy free drop biscuits in a vintage pie plate lined with a striped napkin

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.

closeup of drop biscuits in a basket lined with a striped napkin

Here’s what you’ll need to make them

Equipment

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 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.

FAQs and tips for making the best drop biscuits

What are biscuits made of?

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.

What is the best flour for biscuits

I recommend using all-purpose flour for biscuits. Bleached or unbleached will work. Use whichever you prefer.

What temperature do you cook biscuits at?

Biscuits need to be baked at a high temperature (450˚F) to ensure they will rise properly and brown on top.

Why won’t my biscuits rise?

If your biscuits won’t rise, either your oven isn’t hot enough or your baking powder has gone bad.

How do you tell if biscuits are done?

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.

close up of drop biscuits on a baking sheet

More dairy free breakfast recipes:

More dairy free side dish recipes:

close up of a drop biscuit split in half to show the inside texture
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Easy Drop Biscuits Recipe

 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

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 15 biscuits 1x
  • Category: Breakfast, Sides
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 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

  1. Preheat oven to 450˚F and line a baking sheet with parchment paper.
  2. Stir the ingredients together in a large bowl until a dough forms.
  3. Scoop dough on prepared baking sheet using a large cookie scoop (about 3 tablespoons).
  4. Brush with egg wash or olive.
  5. Bake for 12 – 15 minutes, or until the biscuits have risen and are browned slightly on top.
  6. Remove from oven and allow biscuits to cool before serving.

Nutrition

  • Serving Size:
  • Calories: 131
  • Sugar: 0.6 g
  • Sodium: 89.6 mg
  • Fat: 7.8 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 14.6 g
  • Fiber: 0.5 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Keywords: dairy free, vegan, easy, thanksgiving

Last Updated on October 11, 2021 by Melissa Belanger

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44 Comments

  1. I am a “newbie” to the dairy free living. It was confirmed a week ago that my 1 year old daughter is severely allergic to dairy, just in time for eating foods! We are hosting Christmas this year which has sent me into a panic trying to come up with a dairy free menu. I am so glad I stumbled upon your site! The recipes are attainable and look delicious! With that being said, I have a question regarding the Easy Drop Biscuit. Can you bake these the night before and reheat the next day? If so, what would you recommend for the degrees and length of time? I’m looking for some recipes I can make the night before as a means to not be losing my mind on Christmas!

  2. These biscuits are amazing! They are a healthier (vegan) version of traditional biscuits, were super easy to make, and taste delicious!!! I will definitely be making these again. Thank you Melissa!

  3. This recipe is fantastic! Admittedly, dietarily, I don’t avoid dairy, but needed to make a quick breakfast for a group of people unexpectedly and didn’t have a ton of ingredients on hand. I came across this recipe and quickly agreed I could give it a try. I’m so glad I did! I followed the recipe (easy!) and it yielded these beautiful flaky layers and the biscuits rose significantly in the oven. You have a new forever fan in me!

  4. I just made these and I think 4 teaspoons of baking soda is really way to much ! Wow they taste like baking soda, had to throw them out and try again maybe 2 teaspoons or 1 teaspoon baking soda

    1. I did the same thing and they were horrendous! When you make them with the proper ingredients they’re good, ha. 🤦‍♀️

  5. These are absolutely amazing and going to mix and bake a batch up this evening to complement fried pork chops gravy mac’n’cheese and baked beans meal.

  6. Hi, I was wondering if I could make these with water instead of almond milk–i don’t have any type of milk in the fridge! Thank you!!

  7. I needed something quick and butter-less. I have never made biscuits without butter before. We don’t live a vegan lifestyle. I was happy to find a recipe that was so quick and easy to make. I also used 1/2 whole wheat flour and 1/2 white flour. My husband wants me to make them again soon !

  8. I needed something quick and butter-less. I have never made biscuits without butter before. We don’t live a vegan lifestyle. I was happy to find a recipe that was so quick and easy to make. I also used 1/2 whole wheat flour and 1/2 white flour. My husband wants me to make them again soon !

  9. Very adaptable recipe! I used gluten free flour, coconut oil instead of olive oil, and oat milk instead of almond milk, because that’s what we had on hand. Made a half batch as a test and they were a hit! Will definitely make again, thank you.

  10. It can be so difficult to find milk free recipes that are not also gluten free. So I was very happy to discover this recipe! Even happier when everyone enjoyed them!(light, fluffy, and slightly crispy on the outside) Loved how quick and easy they were to make!

  11. It can be so difficult to find recipes that are just dairy free and not gluten free as well. I was so happy to find this recipe! Even happier when everyone enjoyed them!(light, fluffy, and slightly crispy on the outside) Loved how quick and easy they were to make as well!

    1. Thank you Beth! We eat an anti-inflammatory diet. I was checking to see if anyone made these with gluten free flour. I can’t wait to makes these for dinner tonight😊

  12. My wife and daughter are vegans – I have not yet completely crossed over from the dark side. That being said, I am a pretty consummate home baker. I often make good old fashioned southern style buttermilk biscuits along with a lot of different artisan breads and rolls. So I was looking for a quick and easy vegan biscuit recipe and came across this one. I used oat milk and very coarse sea salt. The biscuits came together super quickly, They were perfectly light and crumbly. The household, including the other non-vegans, all loved the biscuits and wanted me to make another batch. This is a delicious recipe – literally, it took longer to pre-heat the oven than to prepare and bake the dough. Thanks – Tom

    1. I don’t really know. I haven’t tried it like that before, but my guess is that it will work just fine!

  13. Holy moly biscuits! My only recipie for biscuits moving forward. I used soy milk instead of almond. Super delicious. Will recommend to everyone. Thanks for sharing.

  14. This recipe was so easy to put together, and gave an amazingly delicious result! These are the first biscuits I’ve had since transitioning to a vegan diet nearly 8 years ago and they didn’t disappoint. I think I’ll try canola or coconut oil next time as the olive oil I had on hand has a pretty strong olive taste — it wasn’t bad, just a little noticeable and that might be something for others to consider as well. Thanks for the great recipe!

  15. Hi – Just tried the recipe. They taste really good but the dough is dense and not totally baked in the middle. Don’t want to bake any further as they will be burnt on the bottom. Any suggestions on what I might be doing wrong? I have the oven at 450. Used a large cookie scoop. Maybe it is the size?

  16. Wow, glad to have found this recipe. I’m experimenting with doing more baking from scratch these days. Tried a regular biscuit recipe yesterday, and while they were delicious, I was appalled at how much butter was in them. I will be trying this healthier version very soon! Thank you.

  17. I am excited to try this recipe. We have local honey in our pantry. Have you added honey to this recipe before?

  18. A few weeks ago I made this recipe but I subbed the oil with earth balance for a more buttery flavor. I’ve made them about 7 more times since then (mostly because my fiance nags me every night to make more) 😂 I’ve used them for vegan biscuits n gravy, strawberry shortcake, and just as a late night snack. This is officially a staple in my household. God bless you for posting this recipe lol

  19. This recipe is so simple and delicious!! It was a hit for the family! I will definitely be making these again 🙂

  20. We are a lactose free, not specifically dairy free household but we are also gluten free. This recipe is amazing for making with 1 to 1 gluten free flour, the only adaptation I had to make was instead of 3/4 cup milk I use a whole cup because the gluten free flour tends to need a bit more moisture to get the right consistency. (I think it is the rice base in the flour) This recipe is simple and turns out awesome every time. I was buying a store bought box mix but after trying this one this is recipe my family asks for every time. They call them the “good biscuits”

  21. Delicious! My granddaughter at this time cannot eat egg or dairy. I cooked an extra 15 minutes. Might be my oven. My husband and I really like them. The test will be when our 18 month granddaughter tries them and our daughter in law .
    Next time I might try with vegetable or granola oil. Have you used other oils? Also maybe put in pieces of vegetable, great recipe thank you,

  22. These are so easy to make and so tasty. I taught my 13 year old son how to make them. Life skills. 😉

    1. I haven’t, but zucchini adds a lot of moisture to baked goods, so you might want to cut back on liquid if you add it. Let me know if you try, I’d love to hear how turned out!

  23. I am shocked…these are not just easy, but simple & quick, and they’re so tasty! Their look does not do them justice! I used cow milk instead of almond milk, and still so good! Thank you 🙂

  24. I wanted to make biscuits without butter since I didn’t have enough. I made these 1/2almond flour 1/2 regular flour with veg oil and milk. They are easy and very good. I think I could have cooked them a minute less but that’s just my oven.