Fluffy, savory vegan drop biscuits with just the right amount of cheesy, herby goodness will be the star of supper. No rise time needed.
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I originally made these quick biscuits wayyyy back in 2015 for that year's Atlanta Veg Fest bake sale. They sold out in a flash! And I'm so excited to share my recipe for easy vegan drop biscuits with you!
You can make these as-is, with fresh rosemary and non-dairy cheddar, or use one of the flavor variations listed below. Drop biscuits are a super flexible recipe, so have fun with your mix-ins!
What are drop biscuits?
If you're new to drop biscuits, prepare to be delighted. They're quick and easy biscuits that don't need to rise, and you don't need a biscuit cutter to shape them.
The name comes from the recipe method. Rather than rolling out the dough and cutting it into biscuits, you use a large spoon or an ice cream scoop to drop the dough in mounds onto your baking sheet.
My version of vegan drop biscuits don't use any butter -- plant-based or otherwise. They come out delightfully using olive oil instead.
Ingredients
- white wheat flour - White wheat is actually a whole different kind of wheat that has a softer germ than conventional wheat. White wheat flour is a whole wheat flour that is lighter and fluffier. You can use all-purpose flour instead, if you prefer.
- vegan milk and apple cider vinegar - Use soy, oat, almond, or your favorite creamy, plant-based milk. By mixing with apple cider vinegar, you're basically making vegan buttermilk. The milk will curdle slightly, which is exactly what we're going for!
- olive oil - Conventional drop biscuits are made with butter, but I am using olive oil here. If you want to use vegan butter instead, increase the amount to a half cup.
- baking powder and baking soda - These help the dough get light and fluffy!
- rosemary, garlic powder, and non-dairy cheddar - These are for flavor! See below for flavor variations, if this combo isn't your jam.
Flavor variations
Is rosemary-cheddar not your thing? No problem! You have lots of options for flavoring these biscuits. Here are some ideas for you:
- plain - Plain olive oil drop biscuits may sound boring, but they are a real delight! Just omit the vegan cheddar shreds and rosemary for this variation.
- Italian - Use vegan mozzarella instead of cheddar and a tablespoon of Italian seasoning instead of the fresh rosemary.
- garlicky - Omit the garlic powder, vegan cheese, and rosemary. Add 2-4 cloves of minced, fresh garlic to the dough instead.
Feel free to get creative and add your own mix-ins!
How to make vegan drop biscuits
This recipe is super duper simple. Just mix together your dry ingredients, add the wet ingredients, and drop the dough onto a lined baking sheet.
I like to use an ice cream scoop to drop rounded pieces of dough onto my baking sheet. If you don't have an ice cream scoop, a quarter-cup measure will work, as well.
Either way, the dough is sticky, like I said, so have a spoon at the ready to scrape the dough off of your scooper of choice onto the baking sheet.
Bake at 450° F for 12 to 15 minutes, and your biscuits are ready!
How to serve and store
I love to serve these as a side dish or with a bowl of soup or stew for dipping. Here are some cozy dishes that go well with vegan drop biscuits:
- baked BBQ tofu and a nice, green salad
- beefless stew
- creamy Instant Pot pasta
- vegan split pea soup
- vegan corn chowder
Vegan drop biscuits are delightful hot, straight from the oven, but you can store them in an airtight container in the pantry or on the kitchen counter for up to three days.
Just be sure to let them cool completely before storing them. If you cover your storage container while they're still warm, condensation will accumulate inside of your container, and the biscuits will spoil.
These taste great at room temperature, but you can also warm them back up. Just place them into an oven or toaster oven (not a pop-up toaster!) at 350° F for five to seven minutes or microwave for 30 to 45 seconds.
More vegan side dishes
Vegan drop biscuits recipe
Ingredients
- 2 cups white wheat flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ¾ teaspoons baking soda
- ¾ teaspoons salt
- 3 tablespoons fresh rosemary leaves - chopped
- 1.5 cups vegan cheddar shreds
- 1 cup soy milk - + 1 tablespoon apple cider vinegar (Stir together, and set aside until you need this.)
- ⅓ cup olive oil
Instructions
- Preheat your oven to 450° F, and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, garlic powder, baking soda, salt, and rosemary in a large bowl. Add the vegan cheese, soy milk-vinegar mixture, and olive oil. Mix until well combined.
- Use an ice cream to scoop the dough into approximately 12 drop biscuits.
- Bake for 12-15 minutes, until the tops begin to brown.
Video
Notes
- plain - Just omit the garlic powder, vegan cheese, and rosemary.
- Italian - Use vegan mozzarella instead of cheddar and a tablespoon of Italian seasoning instead of the fresh rosemary.
- garlicky - Omit the garlic powder, vegan cheese, and rosemary. Add 2-4 cloves of minced, fresh garlic to the dough instead.
Paula
Very good and easy!!
Becky Striepe
Thank you, Paula!
Sherwood
Would almond milk work, or does this have to be soy milk?
Becky Striepe
Almond will work for this recipe.