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 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
- Measuring cups & spoons
- Rubber spatula
- Large cookie scoop (optional)
- Baking sheet
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
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.
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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 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.
Keywords: dairy free, vegan, easy, thanksgiving
Last Updated on
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!
Thank you so much! I haven’t tried it, but 350˚F for about 5 – 10 minutes should work!
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!
★★★★★
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!
★★★★★
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
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.