Drop Biscuits

These easy vegan drop biscuits are mixed together in one bowl and dropped on a baking sheet. Baked until golden, tender, and fluffy!

Course Breakfast

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 294

Author Timothy Pakron

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.

Notes

I find that coconut yogurts can sometimes be very thick and sometimes liquidy. Therefore, you will have to adjust the amount of plant milk accordingly.

The coconut yogurt for this recipe should be thick and creamy and neutral in flavor. I recommend Culina or Cocojune. Please be warned, many plant-based yogurts have an odd flavor and are sweetened too much for a savory recipe like this. They will ruin the biscuits! If you cannot find a good quality thick and neutral coconut yogurt or labneh, you can omit the yogurt and use a total of 1 ¼ - 1 ½ cups cold plain plant milk with 1 teaspoon of apple cider vinegar, rice vinegar, or plain vinegar for tang.

This can be done on one large baking sheet or if you have smaller baking sheets you can bake them in batches. They should be baked in the center of the oven.

For the milk, I like using full fat plain oat milk. Use whatever you like but for the life of me, please make sure it doesn't taste like vanilla.

Nutrition