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Easy Vegan Biscuits

February 22, 2020 by Emily Brees 2 Comments - This post may contain affiliate links.

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Craggy nooks, light and crispy, these EASY Vegan Biscuits will help you jumpstart the weekend. These no-fuss drop biscuits will satisfy your biscuit craving in under 30 minutes including bake time.

vegan drop biscuits close up

My favorite drop biscuits turned vegan.

How to Make Vegan Drop Biscuits

This recipe is a simple tweak to my favorite drop biscuit recipe from SeriousEats. They are the fastest biscuits to make and require no cutter. Just mix, drop and go!

Step 1: Mix dry ingredients.

In a small bowl, mix dry ingredients.

Measure out coconut oil in solid form. Just scoop out coconut oil into a measuring cup until you have roughly 4oz. It’s not a perfect science.

It’s important to use refined coconut oil which eliminates the coconut flavor.

In a bind you can use non-refined, just know your vegan biscuits will have a coconut flavor, yet still very delicious.

Step 2: Mix in coconut oil. Then oat milk.

With a fork, press and cut the coconut oil into the flour until it forms a coarse meal. The pieces of coconut oil will be smaller than a pea.

Then mix in oat milk.

Step 3: Mix to form a shaggy dough.

The dough will come together pretty quickly. Use a 1/4 cup measure to roughly drop biscuits onto a parchment lined cookie sheet.

You’ll make 8 drop biscuits.

Step 4: Bake

A quick 15 minutes in the oven and you have the perfect biscuit.

How should you enjoy these drop biscuits?

These biscuits should be enjoyed by vegans and non-vegans alike. They are perfectly crisp and light.

  • Try them with your favorite jam recipe
  • With a side of scrambled eggs
  • Topped with this vegan mushroom gravy recipe
  • Dunk into your favorite soup recipe
vegan biscuits

The best way to eat these vegan biscuits is smothered with mushroom gravy. It’s the ultimate vegan biscuits and gravy.

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basket of biscuits
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Easy Vegan Drop Biscuits
Prep Time
8 mins
Cook Time
15 mins
 

Craggy nooks, light and crispy, these easy vegan biscuits will help you welcome in the weekend.

Course: Breakfast
Cuisine: American
Keyword: Biscuits
Servings: 8
Calories: 221 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 4 ounces refined coconut oil, in solid form
  • 3/4 cup oat milk
Instructions
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Toss solid coconut oil into dry ingredients until coated with flour. Working quickly, using a fork or pastry cutter, cut solid coconut oil into the flour until it resembles coarse meal (little pea sized pebbles). See photo in post.

  4. Add oat milk and stir with a wooden spoon until the mixture just comes together into a slightly sticky, shaggy dough.

  5. Divide dough into 8 biscuits and place on parchment lined baking sheet (about a 1/4-cup measuring cup per biscuit).

  6. Bake biscuits until golden brown, about 15 minutes. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Nutrition Facts
Easy Vegan Drop Biscuits
Amount Per Serving (1 g)
Calories 221
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Drop Biscuits
Vegan Drop Biscuits

More Biscuit Recipes

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Spicy Sriracha Buttermilk Biscuits
Traditional Southern Buttermilk Biscuits
Lemon Cranberry Buttermilk Biscuits
Previous Post: « Blueberry Baked Oatmeal with Coconut + Almonds
Next Post: Incredible Vegan Biscuits and Gravy »

Reader Interactions

Comments

  1. April

    June 12, 2022 at 7:27 am

    How do you measure out the solid coconut oil? And is 1/2 cup equivalent to 4oz of solid coconut oil?
    Thank you!

    Reply
    • Emily Brees

      June 13, 2022 at 9:11 pm

      Hi April, I measure solid coconut oil in a clear measuring cup, scooping it in spoonfuls until I get the amount needed. You can see in my recipe post a photo of the measuring cup with the scooped coconut oil. Hope that helps! Enjoy!

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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