Skip to Content

Vegan Herb Drop Biscuits

Vegan Herb Drop Biscuits. Perfect with soup, easy to throw together.

One bowl Vegan Herb Drop Biscuits. Perfect with soup, easy to throw together. 

This is one of those “accidentally vegan” recipes.

I rarely have regular milk in the fridge, so when I needed some biscuits for soup I thought why not use coconut milk?

And no, I don't think it tastes like coconut!

When you refrigerate full-fat coconut milk, the solids will separate from the milk, so I wanted to see if that would work in place of butter.

This is not a substitute for flaky, buttermilk non-vegan biscuits, but I'd say it's a pretty good one for soups.

One bowl Vegan Herb Drop Biscuits. Perfect with soup, easy to throw together. 

Also I'm making sure I'm clear these are DROP biscuits – I literally mean you drop them on the pan before baking.

Normal biscuits you roll out and fold to get buttery layers and perfect shapes – these, you can use a muffin pan if you want or just plop them in a pan.

One bowl Vegan Herb Drop Biscuits. Perfect with soup, easy to throw together. 

I like to jazz these up with dried herbs.

My favorite is 1/2 tablespoon thyme and 1/2 tablespoon basil, but there's where you can mix it up and get creative with your favorites! Rosemary would be a good one as well.

One bowl Vegan Herb Drop Biscuits. Perfect with soup, easy to throw together. 

Yield: 15 biscuits

Vegan Herb Drop Biscuits

One bowl Vegan Herb Drop Biscuits. Perfect with soup, easy to throw together. 

One bowl Vegan Herb Drop Biscuits. While not the same as flaky buttermilk non-vegan biscuits, these are perfect with soup and easy to throw together. 

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar * optional, see notes
  • 1 tablespoon dried herbs, I used a combination of thyme and basil
  • 1 teaspoon sea salt
  • 1 (13 ounce) can full-fat coconut milk, cold works best (just over 1 1/2 cups)

Instructions

  1. Preheat oven to 425°F.
  2. In a mixing bowl, whisk together flour, baking powder, sugar (if using), herbs and sea salt.
  3. Slowly add in the coconut milk until just combined.
  4. Use a spoon to drop dough in biscuit shapes on a greased baking sheet or muffin pan and bake at 425°F for 15-17 minutes or until lightly browned.

Notes

I have made this without sugar and want to note that many people don't like to add sugar to their biscuits. But if you prefer a bit of sweetness, you can add 1-2 tablespoons of sugar with the flour.

*Full-fat coconut milk refrigerated overnight will work best for consistency to replace normal milk/butter ratios.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 241mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

Did you make this recipe?

I'd love to see! Tag @trialandeater on Instagram and hashtag it #trialandeater . Want more recipe and meal ideas? Click here to add your name to the list for our exclusive emails!

One bowl Vegan Herb Drop Biscuits. While not the same as flaky buttermilk non-vegan biscuits, these are perfect with soup and easy to throw together. 

 

Savory Mushroom Palmiers - a savory version of the puff pastry treat that can be served as a delicious appetizer or side. Especially great for holidays or dinner parties!
Previous
Savory Mushroom Palmiers
Butternut Squash Macaroni and Cheese is the perfect healthier comfort food. Squash in the cheddar sauce is a great way to sneak in some more veggies.
Next
Butternut Squash Macaroni and Cheese