These Easy Vegan Drop Biscuits With Herbs are quick and delicious homemade biscuits! Whether you pair them with soup, chili, or chowder, they are the perfect side to many meals.
Biscuits are amazing to eat but I don't love putting forth a lot of effort to make them. Whether it's having to use a pastry cutter to mix in cold butter, or having to roll out the dough, or hauling out the food processor, I'd rather not deal with it. This is why I prefer to make drop biscuits - no rolling pin required.
The great news is that you don't need to do any of those things to make delicious fluffy biscuits! These are the best Vegan Drop Biscuits. This recipe uses pantry staples and simple ingredients found in any grocery store so they're easy to make any time.
This simple recipe is very versatile. I use thyme, garlic powder and paprika, but if you want to take any of those out and add a different herb, that will work too. If you just want plain buttery biscuits, only keep in the sugar and salt. Do you like your biscuits sweet? If so, change the amount of sugar to 2 tablespoons and take out the herbs. A sweeter biscuit is delicious with peanut butter, jam, or fruit and vegan whipped cream.
Making the Recipe
To make these biscuits, start by preheating the oven to 450 degrees. Line a baking sheet with parchment paper. In a large bowl, add the flour, baking powder, salt, sugar, thyme, garlic powder, and paprika and whisk well. Next you will be adding the wet ingredients to the dry ingredients.
Pour in the melted butter into the flour mixture and give it a quick stir with a wooden spoon. Then add the soy milk and stir until you have biscuit dough. You can use any plant milk you have. Unsweetened almond milk works well but I'd stay away from coconut milk unless you don't mind them having a coconut flavor.
If you need help deciding what the best type of non-dairy milk to use is, check out www.hasslefreevegan.com/milk/.
Now the best part - you do NOT need to roll the dough or use a biscuit cutter or have a floured surface. All of those things make me not want to make biscuits. Drop biscuits are so much easier than biscuits that need to be rolled out and cut and taste just as good. Use a spoon to drop the dough - about 2 tablespoons worth - on the prepared pan.
Bake in the preheated oven for about 12 minutes or so. Let them cool for a couple minutes before serving these yummy warm biscuits. If there are any, leftover biscuits can be stored in an airtight container. My family of five devours all 15 of these at a time!
Can I use coconut oil instead of vegan butter?
Nope. I mean you can but I don't recommend it. I've had biscuits made with coconut oil before and I'm not a fan. Too many vegan recipes sub in cold coconut oil any time regular butter is called for. I don't agree with this as the food always tastes like coconut. I love coconut oil and coconut milk but only when I want my food to taste like coconut.
How do you store these?
Store these biscuits in an airtight container for up to 3 days.
How are drop biscuits different than rolled biscuits?
Drop biscuits are much easier to make. You just make the dough and "drop" in large spoonful's. The dough is wetter and cannot be kneaded or rolled out. For rolled biscuits, after you make the dough you'll need to roll them out and cut them into rounds. They also rise a bit more than drop biscuits.
What's your favorite kind of vegan butter?
There are many brands of vegan butter but my favorite is Earth Balance. It comes in both a tub and in sticks which is very convenient for measuring. I also just really like the flavor.
We think these are the best vegan biscuits! Not only are they full of buttery goodness, they are easy to make. Here at Hassle Free Vegan, making recipes that are quick and easy is super important. Even more important is that the food tastes amazing. This classic biscuit recipe is so flavorful and can fit right in your vegan diet.
Looking for a great soup to pair with these biscuits? Try out:
- The Best Vegan Mulligatawny Soup
- White Bean and Kale Soup With Potatoes (Vegan)
- Easy Vegan White Chili Chowder
Easy Vegan Drop Biscuits With Herbs
- 2 ¼ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup vegan butter, melted
- 1 cup soy milk (or other non-dairy milk)
- Preheat oven to 450°. Line a baking sheet with parchment paper.
- Add the flour, baking powder, sugar, salt, thyme, garlic powder and paprika to a bowl and whisk to combine.
- Pour in the melted butter and give a quick stir.
- Add the non-dairy milk and stir until a dough forms. Do not over mix.
- Drop approximately 2 tablespoon of dough onto prepared baking sheet.
- Bake for 12 minutes. Serve with additional vegan butter, if desired.
- You can change up the flavor of these by adding or removing herbs. If you want these to be plain, only keep in the sugar and salt.