Drop Biscuits
These vegan drop biscuits are going to make you a very happy person! First off, they couldn’t be easier as they are all done in one bowl. Secondly, there is no transferring the dough to be pressed, rolled, shaped, and cut. No ma’am! These are simply dropped onto the baking sheet into little mounds which give you those yummy craggily bits that turn golden brown once baked.
The final results are moist, tender, and delightfully rich. Eaten warm out of the oven, to be used for an epic breakfast sandwich, or smothered in my mushroom gravy– these vegan drop biscuits are utterly delicious. I promise they will become your new go-to recipe.
KEY INGREDIENTS FOR THE VEGAN DROP BISCUITS
The ingredients list for these vegan drop biscuits is short and sweet. The only trouble you might have is sourcing the best coconut yogurt to use but if that’s the case you can omit the yogurt and only use just a plant milk with a touch of vinegar for tang.
For the batter you will need all-purpose flour, nutritional yeast (for flavor!), vegan butter and coconut oil, baking powder and baking soda, sea salt, and just a little bit of sugar. For the liquids, you can use your favorite plain, unflavored plant milk. And, for added richness and flavor, a thick and creamy coconut yogurt.
I recommend Cocojune or Culina. Both of these have plain flavors that are super thick and creamy with a beautiful tang that really make these biscuits. DO NOT try using other vegan yogurts. Many of them are terrible. As I mentioned before, if you can’t find these two coconut yogurts, you can just use plant milk with a splash of vinegar. The exact measurements for this are below in the recipe card.
MIXING THE BATTER
Once you add all of the dry ingredients to a bowl, I like to use a fork to fluff the mixture, breaking up any clumps and incorporating the ingredients. Then you will add the vegan butter and coconut oil. The goal here is to break them up into the dry ingredients, creating a crumbly texture. Think mashed into the size of peas.
ADD THE WET INGREDIENTS
Now it’s time to add the wet ingredients. The trick here is to NOT overmix. This will make the drop biscuits tough and I don’t want that for you. You will only stir the batter with the fork until it feels just combined. It’s OK if there are some dry bits here and there. You do not need to mix it until all the flour has absorbed the wet ingredients. This will give you light and fluffy biscuits.
DROPPING THE DOUGH
Once the batter is ready, you can use the same fork you’ve been using, in addition to a spoon, to help drop mounds of dough onto the baking sheet. I like to make 8 biscuits using this dough. Once the mounds are in place, you will sprinkle them with flaky salt and add some freshly cracked black pepper. Lastly, you can use some wet fingers to help shape them just a bit if they are looking too much like amoebas. Then you bake until golden!
FINISH & SERVE THE VEGAN DROP BISCUITS
Once the biscuits are golden brown on top, you finish them by brushing the tops with some melted vegan butter. I wouldn’t skip this step as this really makes them perfect. After that, let them cool for a few minutes and enjoy immediately!
These biscuits are best the same day they are baked. After this last batch, I tried storing them in the fridge in a container and toasting them the next day with ok results. Better to enjoy them while fresh, if you ask me!
RECIPES THAT PAIR WELL WITH THESE DROP BISCUITS
ENJOY!
And there you have my amazing vegan drop biscuits. I cannot wait to hear what y’all think. If you do make them, please leave a comment and a rating below as this greatly helps my recipes to be seen! Lastly, if you share it on social media, please tag me. I love to see it. Happy baking, y’all!
–Timothy
Drop Biscuits
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ tablespoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 2 tablespoons nutritional yeast
- 3 tablespoons cold vegan butter
- 3 tablespoons melted vegan butter, for brushing
- 2 tablespoons unmelted refined coconut oil, hard
- 1 cup thick plain coconut yogurt , or labneh
- ¼ – ½ cup cold plain plant milk (oat or soy), plus more if needed
Instructions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda, salt, sugar, and nutritional yeast in a large bowl. Using a fork, vigorously mix the mixture, fluffing everything together and removing any clumps.
- Add the cold butter and hard coconut oil. Using the same fork (or your hands), cut (or press) in the butter and oil until you are left with a crumbly texture (the size of large peas). Start by pouring in ¼ cup of the milk along with the yogurt, and mix until just combined, making sure to get the dry bits at the bottom of the bowl. If the dough seems dry, add another splash of milk. The dough should be shaggy but should still come together as one mound. (Be mindful not to overmix the dough, as it can make the biscuits tough.)
- Using the fork and a spoon to help (or your hands), transfer 8 mounds of dough onto the lined baking sheet, spacing them with a few inches in between. Bake for 15 minutes, or until golden on top, adding a few extra minutes if need be. Remove, brush with melted vegan butter, and serve.
Love this recipe: easy to put together and bakes as expected. Because the dough is sticky – as intended – using the spoon and fork to drop the biscuits is absolutely necessary, don’t use your hands lol.
I have a modified version of this to create sweet biscuits: add juice and zest of a small navel orange, chopped candied ginger, vanilla extract, orange blossom extract and a teaspoon more sugar, omit the nutritional yeast. Holy moly, so good.
Heather! I LOVE your idea of the sweet variation. Just fabulous! Will need to try that. Thank you for being here and happy cooking, friend.
So good. I used Coconut Cult yogurt, a very thick yogurt, and it was great. Thank you for the recipe. Love your recipes and pictures!!
Hi Sara! Oh so fantastic to hear! I will try that brand next time I can find it. Thank you for being here and happy new year!
phenomenal! I added chopped chives and scallions from the garden in with the wet ingredients, and added a little honey in with the butter topping. they turned out delicious and fluffy with crispy edges!
Lovely to hear! Thank you for letting me know!
I made these today and they are FIRE. Super easy and insanely delicious!! They will be the new biscuits in rotation.
So happy you like these. They are one of my favorites to make!
So delicious & really simple to make! my kiddo said “these are the best biscuits you’ve ever made!” thanks so much!
This makes me so happy to hear, Heather! I adore this biscuit recipe and I love that you are enjoying them with your kiddo!
Made these this morning and they were great as is! I used kite hill original unsweetened greek yogurt and it seemed to work fine. For a more savory biscuit, next time I’ll try adding vegan cheddar shreds and a little garlic powder! Loved the addition of nooch. Amazing as always!
Oh fabulous!! So happy to hear you liked these biscuits and thanks for the tip with Kite Hill yogurt- I will try that out. Thank you for leaving a review and happy holidays!
Hi Timothy,
Can these be pre-made and frozen?
Hi Effney! I do think that you could do that but, to be honest, these come together so quickly and in one bowl, I think it would be more of a hassle to make them and figure out a way to freeze them (you might have to do a first freeze and then place them in a bag so they don’t take up too much room in the freezer situation and also so the wet biscuits don’t merge together..). The dough takes less that 10 minutes to put together! And maybe even 5 if you work fast. I also can’t say for certain about freezing them because I haven’t tried it.. I hope this helps. Happy baking!
Hi Timothy! These look so great. I have always been intimidated by having to cut biscuits. Question: I don’t like the flavor whole coconut oil brings to baked goods. Think I might could replace it with extra butter with similar results?
Hi there! If you use refined coconut oil it has no taste at all! Just make sure it says ‘refined’ and I promise you won’t taste it. That said, if you’d rather, you can use any vegetable shortening that is solid at room temp. I do think they would be ok for just subbing butter but I have always used a shortening in my biscuit recipes! LMK how they turn out!