Vegan Herb Drop Biscuits

Vegan Herb Drop Biscuits. Perfect with soup, easy to throw together.

This is one of those “accidentally vegan” recipes.

I rarely have regular milk in the fridge, so when I needed some biscuits for soup I thought why not use coconut milk?

And no, I don’t think it tastes like coconut!

When you refrigerate full-fat coconut milk, the solids will separate from the milk, so I wanted to see if that would work in place of butter.

This is not a substitute for flaky, buttermilk non-vegan biscuits, but I’d say it’s a pretty good one for soups.

Also I’m making sure I’m clear these are DROP biscuits – I literally mean you drop them on the pan before baking.

Normal biscuits you roll out and fold to get buttery layers and perfect shapes – these, you can use a muffin pan if you want or just plop them in a pan.

I like to jazz these up with dried herbs.

My favorite is 1/2 tablespoon thyme and 1/2 tablespoon basil, but there’s where you can mix it up and get creative with your favorites! Rosemary would be a good one as well.

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Yield: 15 biscuits

Vegan Herb Drop Biscuits

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One bowl Vegan Herb Drop Biscuits. While not the same as flaky buttermilk non-vegan biscuits, these are perfect with soup and easy to throw together. 

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar * optional, see notes
• 1 tablespoon dried herbs, I used a combination of thyme and basil
• 1 teaspoon sea salt
• 1 (13 ounce) can full-fat coconut milk, cold works best (just over 1 1/2 cups)

Instructions

1. Preheat oven to 425°F.
2. In a mixing bowl, whisk together flour, baking powder, sugar (if using), herbs and sea salt.
3. Slowly add in the coconut milk until just combined.
4. Use a spoon to drop dough in biscuit shapes on a greased baking sheet or muffin pan and bake at 425°F for 15-17 minutes or until lightly browned.

Notes

I have made this without sugar and want to note that many people don't like to add sugar to their biscuits. But if you prefer a bit of sweetness, you can add 1-2 tablespoons of sugar with the flour.

*Full-fat coconut milk refrigerated overnight will work best for consistency to replace normal milk/butter ratios.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 241mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.