These light and fluffy Vegan Drop Biscuits are allergy friendly, and so easy to whip up. No pastry cutter or kneading necessary! In fact, the recipe contains only 6 basic ingredients that you’ll probably find your kitchen right now. I wrote the recipe and was eating them within 20 minutes – seriously fast.
These vegan biscuits are dairy free, egg free, and nut free as is. To make them Top 8 Free, simply substitute gluten free flour and soy free margarine. I used Earth Balance Soy Free buttery spread for these –– we don’t avoid soy, but I wanted to ensure they could be dairy AND soy free (which is another common allergen), and still be delicious. Spoiler: they can!
Vegan Drop Biscuits are sweet and tender, and delicious eaten on their own. I made them in the evening, and may have eaten several for “dessert”… They would also be good with a little butter and honey, which I know isn’t vegan, but is SO good on biscuits (and, after all, I am definitely not a vegan). Try using a little less sugar and add some spices for a more savory biscuit. Serve with a sausage or mushroom gravy for breakfast. These vegan biscuits are so versatile!
These Vegan Drop Biscuits are:
- Egg Free
- Dairy Free
- Peanut Free
- Tree Nut Free
- Soy Free
- Gluten Free (use all purpose GF flour)
- Fish and Shellfish Free
- 2 cups all purpose flour (GF all purpose flour would also work)
- 1 to 2 Tablespoons sugar
- 1 Tablespoon baking powder
- ¼ tsp salt
- ½ cup vegan buttery spread, melted and cooled slightly
- ¾ cup water OR dairy free milk
Preheat oven to 400F. Lightly grease baking sheet, if desired.
Whisk together all dry ingredients.
Add water (or milk) and melted buttery spread to dry ingredients, and stir just until moistened. Do not overmix.
Drop or scoop biscuits onto baking sheet (about 1 ½ to 2 tablespoons each).
Bake for 7-9 minutes at 400F.