Fluffy, savory vegan drop biscuits with just the right amount of cheesy, herby goodness will be the star of supper. And they are so easy to make with no butter needed!
I originally made these vegan drop biscuits wayyyy back in 2015 for that year's Atlanta Veg Fest bake sale. They sold out in a flash!
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.
Recipe notes
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, and ¼ 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.
How to de-stem rosemary
You want rosemary leaves only in this dough -- no stems! But don't waste time pulling individual leaves off of your rosemary stems. There is a much faster way to do this!
Just pinch the stem, and slide your fingers down the branch against the grain of the leaves. They fall right off!
Easy peasy, and so quick!
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 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
- roasted cherry tomato pasta
- vegan split pea soup
- vegan corn chowder
Vegan drop biscuits a 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.
Rosemary-cheddar vegan drop biscuits
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.