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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Yes, this is a very good recipe! I don’t have a diary allergy. I used whole milk. I added chopped raw garlic to the batter. I was so impressed with using Olive oil. This recipe is a keeper! Thank you!
I’ve made these twice now….easy delicious quick to make muffins. And ingredients I always have in the house! Thank you.
These were unbelievably delicious and so simple to make. I added dried herbs and a bit of lemon zest to my next batch to make a savory biscuit and they came out great!
These were so easy and quick to make PLUS they turned out so so so delish! I made biscuits and gravy for breakfast this morning and my only regret is that I didn’t double the recipe. My boys attacked the biscuits and there’s absolutely nothing left. My batter only made 9 biscuits but my biscuits ended up with a very light crunchy texture on the outside (brushed with olive oil) and a fluffy inside- which made each biscuit absolute heaven too eat. Just perfect and now my go-to biscuit recipe. Thank you!
These came out perfectly and delicious! I was fearful they wouldn’t, but oh my they are, like many others have said, my new favorite biscuit recipe! I used half Bob’s 1:1 gf flour (blue bag) and half organic gf oat flour. I used coconut sugar, Celtic salt, unsweetened vanilla almond milk, olive oil, baking powder. I mixed the dry ingredients, then added the oil and mixed it before adding the almond milk. Seemed like it was already too wet before the milk, and adding it seemed way too wet, but I just kept stirring, stirring, stirring, and it became just the right consistency! I put them in the oven, set the timer, then a few minutes later accidentally deleted the timer with no idea how long they had been in. Took one out when I thought it was about time but it was still too wet looking inside (but totally delicious and not doughy.) 5 minutes later took the rest out. They were all wonderful, even the 1st one, with a delightful outer soft crunchiness, and just the right moistness inside. They hold together well. Not falling apart, nor dry or tough like so many I have tried. With my very restricted diet I am so happy to have great biscuits again! Thank you!
These are the best biscuits my husband or I have ever had. Restaurants are put to shame. We had a ate breakfast and ran across this recipe. VERY satisfied. Very easy. I used self rising flour I had in my cupboard and it worked wonders too. Nice start to any large breakfast or brunch and easy and delicious! Definitely going in my recipe book!
I keep on making these, super easy and tasty! I am dairy free and the bf who isn’t loved these too! I added some vanilla bean paste to “spice” things up and came out lovely.
I love love love love this recipe!
Terrific alternative to using butter or lard. Thank you. Will definitely make these often!
These were really good!! A tip is to mix your dry ingredients together first though. I didn’t yesterday and the salt wasn’t equally incorporated :/ so don’t make my mistake!!