Early mornings, especially on the weekends, I crave a warm, homemade breakfast. But I’m often just too lazy to do anything elaborate. And I certainly don’t want to start my day with a cold bowl of cereal when I have the time for some slower food. Depending on my laziness level (yeah, I do have varying levels), I fall back on my favorite easy homemade Vegan Drop Biscuits. By leaving out the milk, you’d think I’d end-up with a dry, tasteless blob, but these biscuits retain that moist, fluffy center. I’ve even made a double batch, then frozen a batch and then I have some for the next few days. I like to reheat them by slicing them in half, then placing them facedown on a skillet. In just a minute, they’re toast hot and are just like they came out of the oven. So awesome, I’m kind of drooling now…oops.
Ingredients for Vegan Drop Biscuits
- 1 tspn vinegar
- 1 cup water
- 4 tblspn coconut oil
- 1/2 tspn salt
- Pinch of sugar
- 2 cups flour
- 4 tspn baking powder
How to Make Vegan Drop Biscuits
- Preheat oven to 450-degrees.
- Oil a baking sheet and set aside.
- Mix all dry ingredients in a medium-sized bowl.
- Combine wet ingredients in a second bowl.
- Add wet ingredients to dry in 1/3 increments and stir until thoroughly combined.
- Now, you can place the dough on a floured surface and roll it out, then cut some biscuits if you want, but I prefer to just put some oil on my hands, then yank-out some dough and drop it on the pan. My mom does this exact dropping-step, but then she rolls the ball of dough in the oiled pan to smooth the surface. This gets rid of all the whickerbills (the extra-crispy-cooked knobs and pokey-bits that get a little browner than the rest when cooked), but I kinda like them, so…we just agree to disagree on this point. Heh.
- Place biscuits in the oven for approximately 10-12 minutes or until golden.
- Allow to cool, but enjoy warm…mmmm…
If you enjoy this recipe, let me know in the comments or Pin it (you know you want to). And for more awesome recipes, just follow-along on Pinterest or sign-up for our newsletter!
Vegan Drop Biscuits
Vegan Drop Biscuits. By leaving out the milk, you'd think I'd end-up with a dry, tasteless blob, but these biscuits retain that moist, fluffy center
Ingredients
- 1 tspn vinegar
- 1 cup water
- 4 tblspn coconut oil
- 1/2 tspn salt
- Pinch of sugar
- 2 cups flour
- 4 tspn baking powder
Instructions
- Preheat oven to 450-degrees.
- Oil a baking sheet and set aside.
- Mix all dry ingredients in a medium-sized bowl.
- Combine wet ingredients in a second bowl.
- Add wet ingredients to dry in 1/3 increments and stir until thoroughly combined.
- Now, you can place the dough on a floured surface and roll it out, then cut some biscuits if you want, but I prefer to just put some oil on my hands, then yank-out some dough and drop it on the pan. My mom does this exact dropping-step, but then she rolls the ball of dough in the oiled pan to smooth the surface. This gets rid of all the whickerbills (the extra-crispy-cooked knobs and pokey-bits that get a little browner than the rest when cooked), but I kinda like them, so…we just agree to disagree on this point. Heh.
- Place biscuits in the oven for approximately 10-12 minutes or until golden.
- Allow to cool, but enjoy warm…mmmm…