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.
Like this? Leave a comment below!
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
The recipe calls for baking POWDER, not baking soda.
What Eileen said.
I did the same thing and they were horrendous! When you make them with the proper ingredients they’re good, ha. 🤦♀️
Not baking soda
Use Baking Powder as recipe states
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.
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!!
I have oat milk on hand instead of almond milk. Can it be substituted here?
Definitely!
Perfect I was just going to ask if oat milk would work! Going to try these for dinner tonight.
Could the olive oil be replaced with melted coconut oil or vegetable oil?
Absolutely!!
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 !
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 !