These quick and easy vegan drop biscuits can be made in minutes with just five simple ingredients. Warm, flaky, tender biscuits right out of the oven topped with vegan gravy, sausage gravy, vegan butter, or jam.

Vegan drop biscuits on a plate with a red and white tea towel behind it.

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❤️ Why make this recipe

These plant-based drop biscuits turn soup or salad into a meal. If you’re craving some warm biscuits, but don’t want to fuss with rolling them out or cutting them into shapes, these easy drop biscuits are the answer.

There’s no need for a biscuit cutter or rolling pin when making these easy dairy-free drop biscuits.

🧾 Ingredients and substitutions

  • Flour – Any white all-purpose flour or whole wheat flour will work. You can also use my homemade all-purpose gluten-free flour recipe for this if you need it to be gluten-free. Don’t use almond flour, it must be grain-based flour.
  • Baking Powder – to give the drop biscuits lift and make them fluffy. You will need 2 tablespoons. I know that this sounds like a lot, but trust me, you need that much. Don’t use baking soda! It will not do the same thing.
  • Salt – for flavor.
  • Refined Coconut Oil – Shortening (Crisco) or vegan butter will also work well. 
  • Plant-Based Milk – to get the right moisture level. Any type of non-dairy milk like soy milk, cashew milk, almond milk, rice milk, or oat milk will work or you can also simply use water instead of plant milk.

🔪 Helpful tools

  • Food Processor – optional but not necessary.
  • Baking Sheet – any type of metal cookie sheet will work.

🥄 How to make vegan drop biscuits

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 450° F (232° C).

Step 2 – Make the flour mixture – In a large food processor or a large bowl, measure out 3 cups of flour, (use a spoon to fill the measuring cups) 2 tbsp of baking powder, and 1 tsp salt, into a bowl. Give it all a stir.

Step 3 – Add 1/2 cup of room temperature coconut oil, shortening, or (cold butter) to a food processor and plus it a few times until the mixture looks like sand (or mix in a large mixing bowl with a pastry cutter or large fork until well combined).

Step 4 – Once the dry ingredients and fat are mixed well, slowly add the plant-based milk and fold the mixture until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using). Mix just until you can no longer see dry flour and you have a shaggy dough.

Vegan drop biscuits being dropped onto a baking sheet with a spoon.

Step 5 – Drop large spoonfuls of the dough onto an ungreased baking sheet. (There is no need to grease the pan or line it with parchment paper, these biscuits don’t stick to the pan.)

Step 6 – Bake at 450° F (232° C) for 12 minutes or until golden brown on the tops.

Vegan drop biscuits on a baking tray after they have been baked.

🍲 How to serve drop biscuits

Turn these drop biscuits into classic vegan biscuits and gravy for a hearty breakfast. You can also serve your biscuits covered with vegan chicken a la king, brown gravy, vegan sausage gravy, or any type of vegan gravy that you want, or simply serve the biscuits warm with vegan butter or jam.

👩🏻‍🍳 Pro Tips

  • Be sure to spoon-measure your flour. This means spooning the flour into the measuring cup and using the back of a knife to gently level the flour. If you scoop the flour out with a measuring cup, you will pack it down and have more flour than you need which will result in dry biscuits.
  • Don’t over-mix the dough. As soon as you can no longer see dry flour stop mixing.

❓ Frequently asked questions?

Can you make gluten-free drop biscuits?

Yes, you can easily make these biscuits gluten-free by swapping out the flour for a grain-based gluten-free flour mix. I like to use my homemade oat flour mix for these biscuits, but most all-purpose mixes work well.

Can I make these biscuits with less fat?

Yes, if you don’t want to use as much oil in the drop biscuits, you can reduce it by 1/2. You can omit the oil completely, but the biscuits will be dry without any oil.

Vegan drop biscuits with sausage gravy.
Vegan biscuits and gravy

✨ Variations

Vegan Cheese Biscuits – add 1 cup of vegan cheese like vegan cheddar or mozzarella to the dough before baking. See my vegan cheddar bay biscuit recipe too.

Sweet Biscuits – you can add a little sugar to these biscuits to make them sweeter. I do this when I want to just spread jam on them or when I make strawberry shortcake.

Vegan Buttermilk Biscuits – Add 1/2 teaspoon of apple cider vinegar to the milk and allow it to curdle before adding the milk mixture to the dry ingredients.

🍲 What to serve with drop biscuits?

I love to make these easy drop biscuits to serve with soups like vegan minestrone, vegan wedding soup, or vegan lemony orzo soup. They also go great with a vegan Caesar salad to turn it into a meal.

🥡 Storage

These drop biscuits will keep well on the countertop for 3 days in an airtight container.

Vegan drop biscuits stacked on a plate.

🌟 More vegan recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan drop biscuit recipe

Vegan drop biscuits stacked on a plate.
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5 from 5 rating

Vegan Drop Biscuits

Quick and easy drop biscuits made without dairy.

Ingredients

  • 3 cups flour, or gluten-free flour
  • 2 tablespoons baking powder, (yes 2 tablespoons- you need a lot)
  • 1 teaspoon salt
  • 1/2 cup refined coconut oil, or vegan butter or shortening
  • 1 1/4 cup soy milk, or any other plant-based milk that you want.

Equipment

Instructions
 

  • Preheat the oven to 450° F (232° C).
  • Make the flour mixture – In a large food processor or a large bowl, measure out 3 cups of flour, (use a spoon to fill the measuring cups) 2 tbsp of baking powder, and 1 tsp salt, into a bowl. Give it all a stir.
  • Add 1/2 cup of room temperature coconut oil, shortening, or (cold butter) to a food processor and plus it a few times until the mixture looks like sand (or mix in a large mixing bowl with a pastry cutter or large fork until well combined).
  • Once the dry ingredients and fat are mixed well, slowly add the plant-based milk and fold the mixture until a soft dough is formed. (You may need slightly more or less milk depending on how you measured and what type of flour you are using). Mix just until you can no longer see dry flour and you have a shaggy dough.
  • Drop large spoonfuls of the dough onto an ungreased baking sheet. (There is no need to grease the pan or line it with parchment paper, these biscuits don’t stick to the pan.)
  • Bake at 450° F (232° C) for 12 minutes or until golden brown on the tops.

Notes

  • Be sure to spoon-measure your flour. This means spooning the flour into the measuring cup and using the back of a knife to gently level the flour. If you scoop the flour out with a measuring cup, you will pack it down and have more flour than you need which will result in dry biscuits.
  • Don’t over-mix the dough. As soon as you can no longer see dry flour stop mixing.
Serving: 1biscuit, Calories: 270kcal, Carbohydrates: 31g, Protein: 6g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 643mg, Potassium: 311mg, Fiber: 2g, Sugar: 3g, Vitamin A: 97IU, Vitamin C: 2mg, Calcium: 208mg, Iron: 2mg
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