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.
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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!
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?
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.
I am excited to try this recipe. We have local honey in our pantry. Have you added honey to this recipe before?
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
This recipe is so simple and delicious!! It was a hit for the family! I will definitely be making these again 🙂
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”
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,
So quick and easy… The best part? Tasty. 😁
These are so easy to make and so tasty. I taught my 13 year old son how to make them. Life skills. 😉