These fluffy drop biscuits are made with heart-healthy olive oil, and are the best homemade biscuits you’ll ever make. Dairy-free, egg-free and vegan they’re a scrumptious treat that everyone can eat. This Healthy Vegan Drop Biscuits recipe also happens to be super quick and easy to make!

Why This Recipe is So Easy

A big plus that makes this recipe so easy to make is that drop biscuits don’t require kneading or or rolling of the dough! Major time saver, right?

All you do with my Best Healthy Vegan Drop Biscuits is drop the lovely biscuit batter onto your cookie sheet with a spoon, like you would with cookie dough.

These vegan drop biscuits are so easy that they make a great side for hearty plant-based meals. You can whip up the biscuit batter in the time it takes for you to heat up your oven!

Made with Heart Healthy Olive Oil

These homemade biscuits made with wholesome ingredients will beat store bought biscuits any day! This recipe for vegan drop biscuits uses extra virgin olive oil, which is loaded with heart-healthy fats and antioxidants. Olive oil is linked to a long list of health benefits and may protect against inflammation, heart disease, breast cancer, and type 2 diabetes.

Plant-based milk is used in this vegan drop biscuit recipe . Milks made from plants such as almond, oat and soy tend to be lower in fat and calories than dairy, and are full of vitamins. You can certainly use dairy milk if you’d like though!

White flour is recommended for this recipe, but if you’re feeling adventurous by all means try half whole wheat and half white.

Ingredients in Best Healthy Vegan Drop Biscuits

All-purpose flour (or whole wheat or gluten free flour of choice)
Baking powder
Sugar
Salt
Olive oil
Plant milk of choice (almond, soy, oat)
Extra olive oil

How to Make This Recipe

Preheat oven to 450˚F.
Line a baking sheet with parchment paper.
Add your ingredients to a large bowl and stir until a dough forms.

Use an ice cream scoop or large spoon to scoop your dough from the mixing bowl (you do not need to the knead the dough as these are drop biscuits) onto a baking sheet.

Brush the top of each drop of batter with olive oil (optional).
Bake for 12 – 15 minutes, or until the biscuits have risen and are browned slightly on top.
Remove from oven and allow biscuits to cool before serving.

How to Make Sure Your Biscuits Rise

As with most baking, having fresh baking powder is key! Baking powder does not last forever. Since it’s sensitive to moisture and humidity, baking powder has a shelf life of between six months to a year. After that time your baking powder might no longer be ‘active’, and might affect the rise of your baking.

Heat is also a major player in getting your biscuits to rise. This drop biscuit recipe calls for baking at 450 degrees. This high heat produces maximum steam, and encourages the biscuits to rise.

Common Questions

Can I use gluten free flour in these biscuits?

Yes! I suggest using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make these biscuits gluten free.

How do I store these biscuits?

Store these biscuits in an air-tight container in the refrigerator for up to one week. I don’t recommend storing at room temperature as they will only stay fresh for a couple days out of the fridge. You can freeze these biscuits for up to 3 months in an air-tight container.

What Should I Serve These Biscuits With?

These vegan drop biscuits can be used to make super yummy vegan ‘McMuffins’. Use my 7 Minute Quick Vegan Tofu Scramble along with a couple pieces of vegan bacon or plant-based sausage patty, Vegenaise or ketchup, and slice of vegan cheese to make a breakfast sandwich.

You can also pair these drop biscuits with an oh so comforting big bowl of stew like my Winter Roasted Squash & Tomato Stew. Or, bake up a dozen to go with a big pot of hearty vegan chilli! Or, enjoy in the morning with a lovely vegan fruit jam and a cup of coffee.