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. :)
Well, you make them look good. Don’t know about the taste, YET
Thanks so much for the recipe. My wife loves these types of savory snacks. I’ll give it a go! I’m not the greatest cook, but the way you lay out your recipes males it simple to follow :)
you can do it! :) Let me know how it goes
Drop biscuits are my fav!
These look yummy. What do you call that implement you use to ‘rub in’ the fat? One of the off-putting things about pastry and crumble making is the greasy fingers!
this look good. it make me hungry. maybe i will tried to make it.
I have never been a great baker but these look like something I could do!
great! Just had them for breakfast. Definitely good when warm. Thanks!
Yum! My daughter and I made these last night and ate with some mushroom gravy and steamed cauliflower, delish!
Also, I used all spelt flour and added some shortening (since I had some on hand), they turned out great! It was a good practice run, now I think we will make them to bring to thanksgiving.
I’m so happy to hear that Jess!
Is that Daiya’s vegan cheddar? Nutritional yeast might be a good option too. These look amazing.
Yes it is :) Yes nooch might work too!
Aaaaah, freeze coconut oil, very good idea. I always struggle to make stuff like this with coconut oil since it’s never hard enough but obviously freezing would do the trick.
These are amazing. I actually had all the ingredients, so made them yesterday morning. We enjoyed them as breakfast with coffee. And then with a warm celery root lentil salad for dinner. And now again, today, with roasted red pepper & tomato soup for lunch.
Thank you! These will be made again. And again.
Aw I’m so happy to hear that! I love them at breakfast too – had some yesterday. enjoy!
Can the dough be made a day ahead? Or would it be better to bake ahead and then reheat the day of?
You could prepare the dry ingredients ahead but I wouldnt suggest mixing it up and baking it until just before the meal.
OMG!!! I made these yesterday along with your Lentil Loaf. Both were freaking amazing!!! Gonna make both recipes again for Thanksgiving.
Ha-I like how you already addressed the typical recipe alteration questions.
Your giraffe-like coffee mug in the background-where’d you get it?
It’s from Homesense :)
Oh my goodness, these look AMAZING! May have to give them a try for Thanksgiving!
These look fantastic, Angela! I’ve been curious about substituting coconut oil for butter in savory baked goods and I’m glad to know it works well for you.
I made these last night and accidentally grabbed the baking soda instead of the powder! Total fail, lol. I was tryin to figure out why they tasted so bitter and that’s when I opened the pantry and realized my mistake. First time for everything! I also made the double chocolate torte for dessert and it was SO yummy! No one was able to guess the mousse was made with avocado! Love your recipes :)
Aw bummer! Ive done that before! Better luck next time.
So glad you enjoyed the torte!
I tried these yesterday and really enjoyed them! I can’t taste any coconut in them even when using the virgin stuff that smells very coconutty (just fyi to those concerned about this). Mine came out a bit dry… reminded me of KFC’s biscuits that I ate years ago, texture-wise. I probably should have added more milk. Now I know. Either way, I never minded the texture of KFC’s biscuits, despite my intense dislike of the fast food industry these days. What I love most about these biscuits besides the delicious herb usage, the perfectly salty, buttery taste… it’s all healthy! LOVE this. :-) Angela, you rock! I’m counting on you for this holiday season. <3
My goodness! These look delish. I make a similar biscuit using half all-purpose flour, and half brown rice flour. I also enjoy using the coconut oil as the fat in the biscuit … it gives a great flavor. My secret weapon is making a vegan “buttermilk” by adding 1 tsp. of apple cider vinegar to the soy milk. Also, since I’m only allergic to cow’s milk, I like putting 2 T. of plain goat milk yogurt into the mix … the flavor is incredible!!!
Made these this morning with spelt flour and nutritional yeast instead of daiya. Turned out perfectly!