vegan drop biscuits feature

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
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12


  • 1 tspn vinegar
  • 1 cup water
  • 4 tblspn coconut oil
  • 1/2 tspn salt
  • Pinch of sugar
  • 2 cups flour
  • 4 tspn baking powder


  1. Preheat oven to 450-degrees.
  2. Oil a baking sheet and set aside.
  3. Mix all dry ingredients in a medium-sized bowl.
  4. Combine wet ingredients in a second bowl.
  5. Add wet ingredients to dry in 1/3 increments and stir until thoroughly combined.
  6. 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.
  7. Place biscuits in the oven for approximately 10-12 minutes or until golden.
  8. Allow to cool, but enjoy warm…mmmm…