These tender, fluffy, and Easy Drop Biscuits are so simple to make. You need one bowl, twenty minutes, and just five ingredients. Pair these fluffy vegan biscuits with soups and chowders for a simple, satisfying dinner! Everyone in your home will love them! The best part is that you can make this recipe vegan and gluten-free if needed.
What is a Drop Biscuit?
A drop biscuit is different from a regular biscuit because you don't need to knead, fold, roll, or cut any dough. You simply need to mix the biscuit dough, drop onto a baking sheet, and bake. This is why this is The Easiest Drop Biscuit Recipe. The biscuits bake up hot, buttery, and practically melt in your mouth right out of the oven! They are just begging to be slathered in butter or jam! They're great enjoyed with breakfast or brunch, but also pair perfectly with soup for dinner.
Easy Drop Biscuit Ingredients
Just several common ingredients in this vegan drop biscuit recipe, making it perfect for a last-minute side or breakfast. Here's what you'll need:
- Vegan Butter: Melted vegan butter saves time and still provides a rich, buttery biscuit. If you are not vegan, regular butter will work.
- Unsweetened Plant Milk: Any milk will work, but to keep the recipe vegan, be sure to use a plant-based milk. We love using almond milk or oat milk in this vegan drop biscuit recipe.
- Maple Syrup: For just a hint of sweetness in the biscuits.
- Baking Powder: To give these the perfect amount of lift and fluffiness.
- Flour: Use regular or gluten-free all purpose flour. For gluten-free flour, we recommend King Arthur Measure for Measure.
- Salt: Just a pinch of salt for perfectly balanced flavor.
- Maple Butter Topping: Optional, but so delicious! This sweet topping is a combination of maple syrup and butter.
How to Make This Easy Drop Biscuit Recipe
It's so easy to make these drop biscuits! There's no kneading the dough or cutting the dough required. Just mix, drop and bake! Here's the simple method:
Mix Ingredients: Use a fork to mix the melted vegan butter, almond milk, maple syrup, and baking powder.
Then, mix in your flour just until combined. If using gluten free flour, the dough might be a little crumbly. Add another 1 tablespoon of vegan butter and 1 tablespoon of almond milk to the dough and work it in. Alternatively, you can add 1 to 2 tablespoon of non-dairy yogurt. Be careful not to overwork the dough or the biscuits will become dense.
Optional Add-Ins: At this point, you can stir in your favorite flavors like berries, vegan cheese and herbs, or sprinkle the top with everything seasoning, if you'd like!
Drop the Biscuits and Bake: Use a tablespoon to drop the biscuits onto a greased or parchment lined baking sheet and bake for 12-15 minutes until the bottoms of the biscuits are golden and the tops are fluffy. Option to broil at the end for about a minute to give them more color on top.
Brush with Maple Butter: You can finish these off by brushing them with maple butter. Simply melt 2 tablespoon of vegan butter and 2 tablespoon of maple syrup together in the microwave (about 30 seconds). Brush the biscuits with the warm maple butter before serving. These also taste delicious spread with vegan butter, jam, or drizzled with maple syrup or honey!
Expert Tips
- Do Not Over Mix the Biscuit Dough: It's important not to overwork the wet ingredients with the dry ingredients. Over mixing can lead to biscuits that are dense and don’t rise much.
- Watch the Bake Time: Keep an eye on these drop biscuits while they’re in the oven, so they don’t over bake.
- Let Baked Biscuits Rest: Once you pull them from the oven, allow time for the biscuits to sit on the sheet pan for about 5-10 minutes without breaking into them. The residual heat and steam ensure the insides are fully baked through.
- Add Yogurt: If working with gluten-free flour, the biscuit dough may be crumblier than when using regular all purpose flour. To give more elasticity to the dough, add 1 to 2 tablespoon of plain and unsweetened non dairy yogurt to the dough. Start with one tablespoon and work that in, adding more if needed. This step is only necessary if using gluten-free flour.
Frequently Asked Questions
Drop biscuits are made by dropping biscuit dough (leavened with baking powder) from a spoon or measuring cup onto a pan to then bake. They are called “drop” because there is no rolling out or cutting of the dough.
Rolled biscuits have less liquid, so they can be kneaded, rolled, and cut out. Drop biscuits are wetter, so the dough needs to be dropped onto a sheet pan. Drop biscuits don’t rise as much as other biscuits and are always more rustic or coarse in texture and appearance.
Storage Recommendations
- Storing Leftovers: You can store the leftover drop biscuits on the countertop in an airtight container or plastic bag for up to 3 days. I do not recommend refrigerating them as it will dry them out.
- Freezing: You can freeze these! Allow them to cool completely before storing them in a plastic bag for up to about 3 months. Reheat in the microwave, when you're ready to serve.
More Easy Biscuit Recipes
Easy Drop Biscuits
Ingredients
Easy Drop Biscuit Ingredients
- ½ cup melted vegan butter
- ¾ cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1 ½ teaspoon baking powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 tablespoon plain and unsweetened non dairy yogurt only needed if working with gluten-free flour
- a pinch of salt optional
Optional Maple Butter Topping
- 2 tablespoon vegan butter
- 2 tablespoon maple syrup
Instructions
Easy Drop Biscuits Recipe
- Preheat oven to 400 degrees
- Use a fork to mix the melted vegan butter, almond milk, maple syrup, and baking powder. Then, mix in your flour just until combined. If using gluten free flour, the dough might be a little crumbly. Add another 1 tablespoon of vegan butter and 1 tablespoon of almond milk to the dough and work it in. Be careful not to overwork the dough or the biscuits will become dense.
- Option to add in your favorite flavors like berries, vegan cheese and herbs, or sprinkle the top with everything seasoning!
- Use a tablespoon to drop the biscuits onto a greased or parchment lined baking sheet and bake for 12-15 minutes until the bottoms of the biscuits are golden and the tops are fluffy. Option to broil at the end for about a minute to give them more color on top.
- You can finish these off by brushing them with maple butter. Simply melt 2 tablespoon of vegan butter and 2 tablespoon of maple syrup together in the microwave (about 30 seconds). Brush the biscuits with the warm maple butter before serving. These also taste delicious spread with vegan butter, jam, or drizzled with maple syrup or honey!
Video
Notes
- Storing leftovers: You can store the leftover drop biscuits on the countertop in an air sealed container or plastic bag for up to 3 days. I do not recommend refrigerating them as it will dry them out.
- Freezing: You can freeze these! Allow them to cool completely before storing them in a plastic bag for up to about 3 months. Reheat in the microwave, when you're ready to serve.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
jas says
Is it possible to sub the maple syrup with honey?
JillianGlenn says
Sure!
Norma says
Would oat milk also work in this recipe?
JillianGlenn says
Absolutely! I've done it many times with oat milk!
MK says
Can you sub the almond milk for coconut milk?!
JillianGlenn says
Hey there! You can but don't use a full-fat canned coconut milk. Use a reduced fat version. Otherwise it will be far too dense!
Tamela says
Mine weren't very pretty, but they were delicious!
Jillian says
So happy you enjoyed! It's the taste that counts!!
Bessie says
allergy to Almond, sub with Coconut milk? canned or boxed? or a plant based milk?
JillianGlenn says
Yes! Any plant-based milk will work. If you use coconut milk, don't use a canned full-fat, it will be too dense. Use a low-fat milk. Oat and soy are great alternatives!
Danielle says
Can the butter be replaced with olive or coconut oil? thanks!
Jillian Glenn says
Absolutely!
Kylie says
Could you sub with oat or almond flour
Jillian Glenn says
Hi Kylie! This recipe will only work with the recommended flours!
Ewelina says
1 cup how much is ml of water?
Jillian Glenn says
I'd recommend using some form of milk and not water in this recipe.
Whitney says
I made these yesterday and am so happy with the end result! I didn't have any jelly to put on them fresh out of the oven so I added an extra tablespoon of syrup to the batter for sweetness and they came out great. Thank you!
Michelle says
I’d love to make these with buttermilk, Rosemary and cheese. How much would you recommend of each please? ...love your recipes!
Jillian says
Hi Michelle! I don't have experience with buttermilk as all of my recipes are vegan. I bet 1/2 a cup of cheese and 1 or 2 tbsp of rosemary would be delicious! I recommend you check out my Rosemary Maple Vegan Drop Biscuits or Fluffy Vegan “Cheddar Bay” Biscuits for guidance!
Ann Marie says
Do you think real butter would work?
Jillian says
Hi Ann Marie, yes real butter will work great in this recipe 🙂
Shelley says
Can whole wheat flour work?
Jillian says
Hi Shelley, I have not tried wheat flour in this recipe. I believe it would work with different ratios of flour to liquid. My guess is that you will need to add another 1/4 cup to 1/2 cup of flour to get the dough to the right thick consistency. Hope this helps! Please let us know.
Maggie says
These were so good! I was a bit nervous because I used vegetable oil instead of vegan butter AND I eyeballed the measurements for the baking powder + syrup, but it still turned out great. I added some vegan cheese to them, which I think really made them amazing on their own.
Jillian says
Amazing!! So happy you enjoyed them! Thank you for trying me recipe 🙂
Gi says
We are having a holiday brunch today and a few of us are gluten free and dairy free.. these were perfect. I had to leave them in the oven a few more minutes.. but so good . We made Turkey sausage and gravy ( DF,GF. This was an added bonus!
Jillian says
Hi there, I am so happy to hear that you and your loved ones were able to enjoy these biscuits over the holidays!
Jessica says
The perfect vegan biscuit recipe! I always return to it