Olive Oil Drop Biscuits for the Virtual Vegan Potluck

Olive oil drop biscuits are perfect alongside basically anything, and these could not be easier to make.

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.

Want to see the side I made for the last Virtual Vegan Potluck? Check out my recipe for Curried Lentil Hummus!

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!

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

Cooking Directions

  1. Preheat the oven to 475F.
  2. Whisk together the dry ingredients, making sure that you break up any clumps of baking powder.
  3. Mix in the wet ingredients until the dough starts sticking to itself, rather than to the bowl.
  4. 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.
  5. Bake for 6-8 minutes, or until the biscuits turn a nice, golden brown.
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36 comments on “Olive Oil Drop Biscuits for the Virtual Vegan Potluck
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  3. Biscuits is not a very common thing to have here at the Southern tip of Africa. I think I may just try this and surprise everyone with something totally different (for us :)). Thank you for the recipe.

  4. Yay! Made it to your site, Becky! I LOVE, love, love biscuits – especially when they have a nice crispy/crunchy exterior. Thank you very much for being a part of another Potluck!! November is coming :-)!

    • I’m so glad! Sorry about the outage earlier….my host can be iffy sometimes. Can’t wait for November!

    • I made these tonight, and we had them with soup. They were delicious! I made them with spelt flour. So quick and easy to make- my 4 yr old helped. My kids really enjoyed them. They are now known as Drop Bear biscuits in my house!

    • These definitely have a crunch compared to leavened biscuits. You can really use any vegan milk you like – I like almond for baking because it has a pretty neutral flavor, though.

    • Thank you! I use my fair share of Earth Balance, but it’s nice to keep things unprocessed where I can.

  5. I remember being so surprised the first time I made biscuits from scratch at how easy it was! I wondered how we’d all been duped into buying biscuits from a can, when I already had the ingredients for biscuits at home, and they took no time at all. Your biscuits look lovely! They have me hankering for a bowl of soup to go with them! :)

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  7. I’m a fan of biscuits, but your recipe is very simple and easy to make, and I’ve bookmarked it! I’m just surprised with few ingredients to make a biscuit. Well done, and looks so tasty! Love the name!

    Happy Virtual Vegan Potluck 3.0 Day!

    ♡ rika, vegan miam
    ★ we travel + eat vegan blog ★

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