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!
Have you ever tried adding veggies or fruit? I’m looking to use up a ton of zucchini from my garden!
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!
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 🙂
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.
Loved how easy these were. Ready to bake even before oven was preheated. Great with sausage gravy. I especially love that it uses oil, which I have been reading is much healthier than crisco, which is hydrogenated. Trying to include healthier oils which contain higher concentrations of the essential fatty acids (EFA’S) in my family’s diet. Used soybean oil today, other high efa ones are safflower and peanut so will try those, or a mix, another time. Thank you for the great recipe. So easy I can make biscuits n gravy any time now!
Loved this quick recipe. I added some
Honey on top and in the mix. They were very moist and so light and airy
Excellent…. ingredients came together easily and baked as stated. The consistency was not gummy, as some biscuit middles are. This is a keeper.
I made this with some olive oil and of course, homemade buttermilk. I followed the recipe.
Viola! It was just fantastic. It was really a surprise. Just swallowed the nice flaky, crunchy, morsel. Watta surprise! Thank you, so much!
You probably already know this, but your name, from “boulanger,” means French bread Baker! How appropriate! Looking forward to trying this recipe for my vegetarian daughter
Absolutely the easiest biscuit to make and they are ever so fluffy in middle; not that gummy texture that so many recipes have. Compliments to the chef for pursuing a light, flaky and healthy biscuit with just a few ingredients.
I am sure folks realize that these are only vegan if you omit the optional egg wash. Thanks for the recipe- very easy to follow and delishous