Herb & Cheese Drop Biscuits… with a secret ingredient!

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Last week, I set on a mission to create a quick and easy biscuit recipe free from shortening, butter, or lard. In terms of easy biscuit recipes, I knew a drop biscuit would fit the bill. When I’m making a meal around the holidays the last thing I want to add to my list is rolling dough in an already chaotic kitchen. That’s why drop biscuits are a time-crunched cook’s best friend!

You just mix, drop, and bake. No rolling pin required.

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As for replacing the shortening/butter, I had a theory that chilled coconut oil could do the trick. My only concern was how it would impact the flavour (I’ll give you my thoughts on this below).

I spread coconut oil onto a parchment-lined pan and then stuck it in the freezer for 5-10 minutes:

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After freezing, the coconut oil is hard as a rock and ready to be cut into the dry ingredients:

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Cut in the coconut oil until it’s the size of peas.

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Add the (freezer chilled) almond milk and stir until just combined. Fold in the fresh herbs and vegan shredded cheese.

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Now for the best part – simply drop 8-10 spoonfuls of dough onto a prepared baking sheet. Easy! Bake for 18-20 minutes at 425F until golden and crispy. The outer shell and bottoms get so nicely crisp, crunchy, and golden while the interior stays soft and “buttery”. Serve with vegan gravy, cranberry sauce, and/or a pat of vegan butter.

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Herb and Cheese Drop Biscuits

Email, text, or print this recipe

Adapted from: All Recipes

Yield: 8-10 biscuits

Ingredients:

  • 1 cup (120g) whole wheat pastry flour
  • 1 cup (130g) unbleached all-purpose flour
  • 1 tbsp aluminum-free baking powder
  • 1 tbsp natural cane sugar
  • 1/2 tsp fine grain sea salt
  • 1/4 tsp garlic powder
  • 1 tsp minced fresh rosemary
  • 1 tsp fresh thyme leaves
  • 1/4 cup fresh parsley leaves, minced
  • 5.5 tbsp coconut oil, frozen
  • 1 cup unsweetened and unflavoured almond milk
  • 1/4-1/3 cup vegan shredded cheese (I used Daiya), optional

 

1. Preheat oven to 425F and line a large baking sheet with parchment paper.

2. Line a small plate with parchment paper and spread on the coconut oil into a layer about 1/2-inch wide. Place in the freezer until solid, for about 5-10 minutes. Place the cup of milk in the freezer to chill as well.

3. Meanwhile, whisk the flours, baking powder, sugar, salt, and garlic powder together in a large bowl.

4. Using a pastry cutter, cut the frozen coconut oil into the dry ingredients until it’s the size of small peas. Make sure not to leave any large chunks.

5. Pour chilled almond milk over the dry ingredients + coconut oil mixture and stir until just combined. If your scoops of flour were heavy-handed you may need to add a tablespoon or two more milk. Fold in the herbs and shredded cheeze.

6. Drop about 8-10 biscuits all over the baking sheet, leaving 2-3 inches between each biscuit. Bake for 10 minutes, rotate the pan, and then bake for an additional 8-10 minutes longer watching closely. Biscuits are ready when golden. Serve warm.

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Substitution Questions

Do the biscuits taste too much like coconut? My taste buds told me no. While there is a hint of coconut, it’s not overpowering; if anything, it adds a very light sweetness to the biscuits. Considering we ate our weight in biscuits last week, I’d say they went over quite well.

Can I make these without the vegan cheese? Yes you most certainly can!

Can I omit the sugar? I compared trials with and without the sugar and the sugar was by far the best-tasting version. I don’t recommend leaving it out – they taste a bit flat without it.

Can I use different herbs? What about dry herbs? Feel free to play around with the herbs and mix-ins! I used a few different combos in my trials and they were all quite good. While I always prefer the flavour of fresh herbs, you can use dried if you wish. I would probably use half the amount of rosemary and thyme (1/2 tsp each).

Can I sub different flours? I made a trial using only whole wheat pastry flour and I wasn’t as happy with the flavour and texture, which is why I stuck with 1 cup unbleached AP flour and 1 cup whole wheat pastry flour. If anyone tries this recipe using all-purpose gluten-free flour (or other flours), please let us know how it turns out in the comments!

Oh and whatever you do, serve them warm. :)

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{ 12 comments… read them below or add one }

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Brandi January 15, 2017

Tried this recipe out tonight to compliment a root veggie stew I made for dinner! I didn’t have shredded daiya on hand so I subbed about 2 tablespoons of vegan Parmesan cheese instead! Turned out very yummy!! Excellent biscuits! Although I have yet to be disappointed with your recipes. I frequent your blog so often that I only have to type the letter ‘o’ in the browser… ?

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Traci November 3, 2016

Any suggestions on how you would alter this for baking at altitude? 9,500 feet

I am a lone vegan in a family full of meat eaters, so I would like to make a few of my own dishes for thanksgiving to contribute. Finding great ideas on your blog :)

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Maria April 3, 2016

Note: I made this with these changes and came out GREAT!!!
Instead of white and whole wheat flour =2 cups of all purpose flour (gluten free, #209, from Bulk Barn, the one that does not have Xantam gum)
Instead of cane sugar, coconut sugar
Rosemary and thyme dry instead of fresh
Home made rice milk instead of almond milk
Instead of vegan cheese nutritional yeast
I added one tablespoon of chia seeds to the rice milk and mix well before putting it in the freezer
Everything else the same
Thanks for the great recipe, I finally had biscuits after years of hoping for a vegan gluten free recipe

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Angela Liddon April 4, 2016

Thanks so much for sharing the info, Maria! I’m glad you liked the recipe!!

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Heather February 9, 2016

These were perfect! I needed something quick to go with your 15 minute alfredo recipe and these were the best. Thanks so much. My family loves your recipes.

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Frances December 25, 2015

I made these last night to go with the warm winter salad. Delicious and easy! Everyone was raving!

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jogu December 11, 2015

hi, These biscuits soumd so tasty!
i was wondering what the Han tool you used to stir the Ingredients together is called.thank you

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Krista November 24, 2015

I’ve just tried out this recipe in a gluten free version by subbing all the flour for Bobs Red Mill GF all purpose flour. I also added about a tsp of xanthan gum because I’ve been on the failing side of gf baking before. Needless to say, these came out incredibly soft on the inside, crisp on the outside with bits of melty “cheese.” Perfection! My only complaint is that I don’t think they’ll make it to my Thanksgiving table, especially since I’m home alone right now. Thanks Angela for yet another great recipe!

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Eszter D August 8, 2015

Thank you for the recipe! It is great to heave a healthier fat in it. The coconut oil I have is virgin, unrefined with a smoke point of 350F. So I will try this recipe using the refined variety that is lower in nutrients, but wont get damaged at 425F since it’s smoke point is 450F. Thanks again, love your recipes and your book.

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Annie Johnson January 11, 2015

I just made these biscuits with a white rice based GF flour blend and they turned out well. My family enjoyed them. Love your site! Thank you!

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Alison December 7, 2014

Hi
This recipe looks amazing! I was wondering if you’ve tried it as a gluten free recipe and if so, what ingredients did you use and how did it turn out?
Many thanks :)
Alison

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Kathleen Campbell March 31, 2014

These turned out amazing!! I’m loving the fact that I can substitute frozen coconut oil for butter in scones now thanks to your brilliant idea! I loved making scones in the past but always felt guilty eating them when I saw how much butter had to be cut up into them. The coconut oil worked perfectly and they tasted delicious!

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