This recipe is: dairy freeegg freevegan
These homemade drop biscuits are made with no milk and no butter. Instead, they’re made with almond milk and olive oil for an easy biscuit recipe that’s completely dairy free and vegan. These fluffy biscuits are a great addition to any meal, and they’re perfect for a quick Thanksgiving side dish. Makes about 15 biscuits.
Jump to Recipe
What is a drop biscuit?
Drop biscuits are essentially a simplified version of a rolled biscuit, where the dough is scooped into a baking sheet rather than kneaded, rolled and cut into biscuit shapes.
Even though, I love making traditional rolled biscuits, I have a soft spot in my heart for drop biscuits. Mostly because they’re insanely easy. You could ready in the time it takes for your oven to preheat, and they’re still fluffy and flaky.
Here’s what you’ll need to make them
Equipment
- Mixing bowl
- Measuring cups & spoons
- Rubber spatula
- Large cookie scoop (optional)
- Baking sheet
Ingredients
This recipe calls for olive oil and almond milk. You can easily swap for another type of liquid fat (vegetable oil, melted coconut oil, melted vegan butter) or another type of dairy free milk.
Canned coconut might be a bit too thick, but it should work in a pinch.
How to make drop biscuits
Mix the dough. Add all the ingredients to a large mixing bowl and stir until a dough forms and no dry flour remains. It doesn’t get any easier than this.
Form the biscuits. Use a large cookie scoop to scoop the dough onto a parchment lined cookie sheet. If you don’t have a cookie scoop, the biscuits should be about 3 tablespoons in size.
Bake the biscuits in a 450˚F oven for about 12 – 15 minutes. They should be slightly browned on top and they will have risen and almost doubled in size.
FAQs and tips for making the best drop biscuits
What are biscuits made of?
Biscuits are traditionally made with flour, butter, baking powder and milk. However, this recipe uses olive oil and almond milk in place of the dairy.
What is the best flour for biscuits
I recommend using all-purpose flour for biscuits. Bleached or unbleached will work. Use whichever you prefer.
What temperature do you cook biscuits at?
Biscuits need to be baked at a high temperature (450˚F) to ensure they will rise properly and brown on top.
Why won’t my biscuits rise?
If your biscuits won’t rise, either your oven isn’t hot enough or your baking powder has gone bad.
How do you tell if biscuits are done?
You will know when your are done because they will have almost doubled in size and they should be slightly browned and set on the top.
More dairy free breakfast recipes:
- Dairy free pancakes
- Zucchini muffins
- Asparagus quiche
- Homemade waffles
- Tater tot breakfast casserole
More dairy free side dish recipes:
- Crispy brussel sprouts
- Tomato salad
- Vegan scalloped potatoes
- Garlic naan
- Dairy free mashed potatoes
Easy Drop Biscuits Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 28 reviews
These homemade drop biscuits are made with no milk and no butter. Instead, they’re made with almond milk and olive oil for an easy biscuit recipe that’s completely dairy free and vegan. These fluffy biscuits are a great addition to any meal, and they’re perfect for a quick Thanksgiving side dish. #dairyfree #biscuits
- Author: Melissa Belanger
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 15 biscuits 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoon sugar
- 1/2 teaspoon coarse salt
- 1/2 cup olive oil
- 3/4 cup almond milk
- Optional: egg wash (1 egg yolk diluted with water) or extra olive oil for brushing biscuits
Instructions
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- Stir the ingredients together in a large bowl until a dough forms.
- Scoop dough on prepared baking sheet using a large cookie scoop (about 3 tablespoons).
- Brush with egg wash or olive.
- Bake for 12 – 15 minutes, or until the biscuits have risen and are browned slightly on top.
- Remove from oven and allow biscuits to cool before serving.
- Category: Breakfast, Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 131
- Sugar: 0.6 g
- Sodium: 89.6 mg
- Fat: 7.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 14.6 g
- Fiber: 0.5 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Published: November 21, 2019. Updated: November 11, 2021.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.
Melissa Belanger
Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another co*cktail Blog, a co*cktail recipe website, and The Pasta Twins, a joint venture with her twin sister.
