The Virtual Vegan Potluck is back! This go-round, I’m bringing another side dish. Olive oil drop biscuits are perfect alongside basically anything, and these could not be easier to make.
Making biscuits from scratch might seem like more trouble than it’s worth. After all, so many of those brands that sell biscuit dough in the tube are already vegan. Tube biscuits are definitely easy, but they’re also full of processed and genetically modified ingredients. Boo!
Want to see the side I made for the last Virtual Vegan Potluck? Check out my recipe for Curried Lentil Hummus!
Drop biscuits are great because they come together super quickly. They’re really no harder to make than cookies, they don’t take much longer than those tube biscuits, and they’re so much healthier. Just mix the dry ingredients, add the wet, form into balls, and bake. Boom!
The texture of these is a little different from tube biscuits. They’re a bit crunchier on the outside and slightly more dense. Drop biscuits great for breakfast or passed alongside a potluck meal to sop up the sauce on your plate.
Olive Oil Drop Biscuits
Recipe adapted from Joy of Cooking; Yield: 12 biscuits
- 1/2 + 1/3 cups white wheat flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup almond milk
- 1/6 cup olive oil
- Preheat the oven to 425F.
- Whisk together the dry ingredients, making sure that you break up any clumps of baking powder.
- Mix in the wet ingredients until the dough starts sticking to itself, rather than to the bowl.
- Divide the dough into 12 equal-sized balls – you can flatten them a bit, if you want crunchier biscuits – and place them on an ungreased baking sheet.
- Bake for 6-8 minutes, or until the biscuits turn a nice, golden brown.