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!
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.
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!
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!
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😊
Yes I made them with gluten free flour and turned out great!!
Sydney Australia
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
Hi, has anyone tried baking these in a cast iron skillet? Wondering if that would work?
It should work just fine!
I don’t have any kind of milk in my home, can the almond milk be substituted with water?
I don’t really know. I haven’t tried it like that before, but my guess is that it will work just fine!
These are the BOMB! Thank you so much!!
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.
Do you use sweetened almond milk?
No. I always use unsweetened!
Can you use vegetable or coconut oil to replace the olive oil?