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.
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.
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.
Vegan Herb Drop Biscuits
- 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)
- Preheat oven to 425°F.
- In a mixing bowl, whisk together flour, baking powder, sugar (if using), herbs and sea salt.
- Slowly add in the coconut milk until just combined.
- 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.
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