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.
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:
After freezing, the coconut oil is hard as a rock and ready to be cut into the dry ingredients:
Cut in the coconut oil until it’s the size of peas.
Add the (freezer chilled) almond milk and stir until just combined. Fold in the fresh herbs and vegan shredded cheese.
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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Herb and Cheese Drop Biscuits
Yield
8-10 biscuits
Prep time
Cook time
Total time
Vegan herb & cheese biscuits free from butter, shortening or lard. This recipe was adapted from All Recipes - John Pickett.
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
Directions
- Preheat oven to 425°F 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.
- Meanwhile, whisk the flours, baking powder, sugar, salt, and garlic powder together in a large bowl.
- 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.
- 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.
- 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.
Tip:
I do not recommend making these ahead of time. When stored in a container, they will lose their crisp exterior.
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. :)
Wow — I was actually thinking about this exact thing yesterday (sub jalapeno for herb though!) And wah-lah you came up with the perfect recipes! So I made these immediately!! I subbed oat flour for all-purpose and palm for cane sugar…But these were amazing Angela! Thank you!!!!
Great idea using coconut oil! I’ll have to give these a try. Drop biscuits are my fave.
Wow, these look incredible. I love coconut oil and I’m trying to incorporate it into my recipes more often. I’ll have to try this recipe. Thank you!
Thank you. I’ve tried making drop biscuits in the past and failed every single time. I figured it was easy, but I couldn’t get the flavor right. I’ll try these and see how it goes. I have a feeling I wasn’t using enough fat and I had no sugar in my recipes. I love cheese herb biscuits though, so this is just great.
I love bread that mixes in herbs – yum!
Where do you get your whole wheat pastry flour from? I went to a health food store in Newmarket (Nature’s Emporium) but could only find a whole grain all purpose and pastry flour. Maybe another store or online?
Also, I made these with the whole grain all purpose and pastry flour that I had and they are really good! Maybe a little bit dense for biscuits but still good! I have Daiya cheese but I don’t like it so I didn’t add any. Instead I put in a tablespoon or so of nutritional yeast.
Jasmin, this is the whole wheat pastry flour I use and love!
http://www.bobsredmill.com/whole-wheat_pastry-flour.html?&cat=5
I can find it at all kinds of grocery stores in my area, but you can also buy it online directly from Bob’s Red Mill. It’s incredible for cookies, muffins, pie crusts and of course, biscuits!
Try www.king arthur flour for the whole pastry flour .They have the ancient grain flour which is pretty amazing also…
Might just try these out…after all there is a huge tub of coconut oil sitting in my house begging to be used!
yumMM! these look soo easy and look just like the ones my grandma use to make, except yours are 100x healthier lol, there deff going on the thanksgiving menu!
I never thought to make drop biscuits with coconut oil. I did make Devil Dogs with it. I subbed out the shortening in the frosting and it came out pretty tasty.
They look so good and frozen coconut oil – wow, smart thinking! I bet it adds the perfect texture and just tiny touch of flavor. And I like how you addressed all the…Can I….questions in the end. Smart thinking :)
What an amazing looking biscuit! The first photo makes me want to make them right now! I’m thinking of having them with breakfast!! Yummy!
I made these last night and they are delicious the coconut oil adds a nice flavor!! Will be making them again soon, thank you :)
These are a perfect side for Thanksgiving! I love biscuits in general but cheesy, herb biscuits are even better :) Hope you have a great weekend!
I’ve frozen coconut oil into a cylinder before and then grated it with a cheese grater for applications like this. Then you simply stir the grated coconut oil into the flour mixture with a wooden spoon. For some reason, not having to use a pastry cutter to combine the flours and oil makes recipes turn out even fluffier :)
Whoa, that is a great tip! So smart!
No these I HAVE GOT to make. Thanksgiving for sure is the plan. ;) Thanks Ang!!
I made these and they turned out great! I mixed some gluten-free flours (all-purpose Bob’s Mill, garbanzo bean, almond meal & coconut flour) and they were DELICIOUS! Didn’t affect the texture at all. Love the hint of coconut, they smelled just as amazing as they tasted.
I’m at red ventures. It’s a company where my brother is applying for a scholarship….and here they have what they call a “green monster”. They ripped you off Angie!
Mmm I would love one of these with a bowl of soup right now! They sound delicious, and I love the simplicity of them! Not sure if I already mentioned this in a previous comment, but the header you have now is definitely my favourite one so far on your blog. Great work Ange!
I like to avoid grains when possible and i don’t eat wheat, so instead of spelt am going to try grinding some sprouted buckwheat into flour and maybe add a touch of coconut flour and see what happens! I’ll let you know
yes please let me know!
I make a sweet potato biscuit and I subbed with coconut oil too and I *love* the results! They are the fluffiest, most delicious (non-vegan) biscuits I’ve ever made. I will never not use coconut oil again!