A couple weeks ago I took a baking class, taught by the chef who instructed all our cooking classes when I was in dietetics school. It was even held in the kitchen where we had all our school cooking classes. Ah…memory lane. Anyway, one of the recipes we learned about making was drop biscuits. As soon as I saw the recipe I thought, hmm…I bet I can make this one vegan. Lo and behold, I can!
In case you’re wondering what a drop biscuit is…it means that you are literally just “dropping” the dough onto your baking sheet. So with this recipe, don’t worry too much about precise circles or symmetrical prettiness. They’re supposed to look rustic (while still tasting fantastic).
These biscuits are a great neutral base for all kinds of toppings. If (vegan) butter and jam is your thing, great. Peanut butter? No problem. Want to smother them with homemade gravy? More power to ya. Even just eating them plain is totally acceptable. Whatever your biscuit-eating self desires will pretty much work with these!
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- 3/4 teaspoon salt
- 4 Tablespoons vegan butter (such as Earth Balance)
- 1 cup plain almond milk
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper or a silicon baking mat.
- Sift together the flour, baking powder, sugar and salt.
- Cut in the butter using a fork, pastry cutter or food processor. You want the mixture to look mealy, like sand, with small pea-size pieces.
- Add the milk and gently fold together using a spatula. Only mix until the dough is just combined; avoid over-mixing. The dough will be sticky.
- Using a large scoop, drop the biscuit dough onto the prepared baking sheet. Bake for 15-18 minutes, or until tops are lightly browned.
- Remove from oven and cool for a few minutes on a wire rack before serving.
- Biscuits can be stored in a sealed container in the fridge for several days. Heat for a few seconds in the microwave to soften.