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.
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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. :)
Girl, you are definitely giving me good reasons to break out my coconut oil down there and I thank you! I NEVER would’ve thought to freeze it to cut it in like that which is why you are you and I am me! HA!
Have a great weekend!
I can’t wait to make these!! I have always been a lover of homemade biscuits but now that I have a recipe that I can use Coconut Oil in is fantastic :) I’m with you in that I love a great tasting homemade recipe that is quick, easy to prepare & tasty.
You must be reading my mind! I was just thinking about the use of coconut oil vs. vegan butter and tried it in a pie crust. I LOVE these kind of biscuits, so this is happening with our soup tonight for dinner : )
These look so yummy! We’ve newly gone gluten free in the last few months so I will try to convert it and let you know how it turns out!
Would love to hear how these turn out for you Tara as we are gluten free in our household too.
I made these last night for my household and they are so delicious!
In terms of swapping the flours to make it gluten free I used: 1 cup all purpose gluten free flour and instead of pastry flour I used 1 cup quinoa flour…
Also, I used regular almond milk (not the unsweetened version) and was able to cut out half the amount of sugar.
Thanks for all the great recipes, Angela!
Thanks so much for the feedback! Im sure this will help others out too :) I’ll have to try it that way next time.
A big thank you for testing a gluten-free version of this– thanks to you, this is now on my menu for Christmas dinner.
Did you add Xantham gum to the recipe?
These look great! I admittedly don’t know much about the (health, etc) differences between virgin coconut oil and refined, but I know the latter doesn’t taste coconutty. I’d think that would work just as well, for the coconut-wary? :)
YUM!!! Those sound absolutely fantastic!
These sound so awesome! Perfect for soup dipping.
I adore drop biscuits! I actually have a hybrid drop biscuit doughnut recipe going in the book! Have a great weekend, Ange.
I wish I was at home to make these right now! Looks DELICIOUS!
I think garbanzo bean flour in place of the bleached would be perfect! :)
Me thinks these might make it to the Turkey Day table. Also, I’ve tried so many of your recipes and they always turn out amazing. It seems like you have great ‘quality control’ in your kitchen; keep up the good work! xoxo
Thank you Heather! I hope you enjoy the biscuits if you try them out.
Love it! The husband wants bread for t-day but I don’t want to deal with yeast or more shopping. I can make these from things already in the house and he can carb it up! Thank you! :)
I made your recipe but I used Pal Sugar in place of the sugar and they tasted great!
I think…just think…I could get used to these being dipped into a warm soup this time of year!! YUM!
I put coconut oil in everything for a “buttery” taste and feel :)
Happy Weekend! xxoo
Hi Angela,
These look amazing, and being allergic to dairy, I always miss biscuits so much at family dinners! I will be bringing these to the next one, daiya cheese included :) I bet they’ll beat out the traditional ones. I was wondering, I don’t really ever use coconut oil, what do you think of using earth balance chilled in the freezer? Also, I’m not sure if it was just for health purposes, but isn’t shortening (like vegetable crisco) vegan??
Hi Shira, Yes I believe vegetable shortening is indeed vegan! I was just looking for a healthier fat to use in this recipe. I also think frozen earth balance would work too. Enjoy!
I was semi expecting the secret ingredient to be avacado! These look yummy and I can’t wait to try them :)
These remind me of the biscuits they serve at the restaurant Red Lobster. I remember when I was really little I went one time with my parents and because I didn’t like fish or meat I had a salad and about three of those biscuits :) You’ve stolen my heart for making a vegan version!
So smart of you to use frozen coconut oil! I bet it gives these a great flavor…I can’t wait to try it!
Yum! Vegan cheese is generally not my thing, but I have a feeling these could please even the omnivores at our Thanksgiving table. Will be trying for sure!
You and I are on the same wavelength, I was just thinking that I should make some savoury scones, the only thing is that I’m desperately searching a concept without cheese (I’m not a fan of vegan cheese), I am completely lost as to what I can replace cheese with.
maybe nutritional yeast to give it the cheesy flavour?