Vegan Drop Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Vegan butter: Adds a rich, buttery flavor and helps create a tender texture.

Non-dairy milk: Moistens the dough and helps bind the ingredients together.

When cutting in the cold vegan butter into the flour mixture, use a pastry cutter or two forks to achieve a texture that resembles coarse crumbs. This ensures that the butter is evenly distributed, creating pockets of steam during baking that result in light and flaky biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser biscuit.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• cold vegan butter - Substitute with coconut oil: Coconut oil can mimic the fat content and texture of vegan butter, though it may add a slight coconut flavor.

• cold vegan butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, but it will change the texture and flavor slightly.

• cold non-dairy milk - Substitute with almond milk: Almond milk is a common non-dairy milk that works well in baking.

• cold non-dairy milk - Substitute with oat milk: Oat milk provides a creamy texture and is a good alternative for those with nut allergies.

• Allow the biscuits to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• Store the biscuits in an airtight container at room temperature for up to 2 days. Line the container with a paper towel to absorb any excess moisture.

• For longer storage, place the biscuits in a resealable plastic bag or airtight container and refrigerate. They will stay fresh for up to a week.

• To freeze, arrange the cooled biscuits in a single layer on a baking sheet. Place the baking sheet in the freezer for about an hour, or until the biscuits are frozen solid.

• Transfer the frozen biscuits to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, reheat the biscuits directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until warmed through.

• Alternatively, you can microwave individual biscuits on a microwave-safe plate for 20-30 seconds, or until heated to your liking.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use a microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as they can become tough.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of vegan butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• To reheat in a toaster oven, set it to 350°F (175°C). Place the biscuits on the rack or a baking sheet and heat for about 5-7 minutes, or until they are warmed through and slightly crispy on the outside.

• Oven: Preheat to 450°F (230°C) to bake the biscuits.

• Mixing bowl: Combine the flour, baking powder, and salt.

• Pastry cutter: Cut in the cold vegan butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, and non-dairy milk accurately.

• Measuring spoons: Measure out the salt and baking powder precisely.

• Baking sheet: Drop spoonfuls of dough onto this for baking.

• Spoon: Use to drop the dough onto the baking sheet.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it.

• Cooling rack: Place the baked biscuits on this to cool down.

Pre-measure ingredients: Measure out the flour, baking powder, and salt ahead of time to streamline the process.

Use a food processor: Quickly cut in the vegan butter by pulsing it with the dry ingredients in a food processor.

Cold ingredients: Ensure your vegan butter and non-dairy milk are very cold to speed up the mixing process and achieve better texture.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch preparation: Double the recipe and freeze extra dough for quick future use.