2cupregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
1tablespoonplain and unsweetened non dairy yogurtonly needed if working with gluten-free flour
a pinch of saltoptional
Optional Maple Butter Topping
2tablespoonvegan butter
2tablespoonmaple syrup
Instructions
Easy Drop Biscuits Recipe
Preheat oven to 400 degrees
Use a fork to mix the melted vegan butter, almond milk, maple syrup, and baking powder. Then, mix in your flour just until combined. If using gluten free flour, the dough might be a little crumbly. Add another 1 tablespoon of vegan butter and 1 tablespoon of almond milk to the dough and work it in. Be careful not to overwork the dough or the biscuits will become dense.
Option to add in your favorite flavors like berries, vegan cheese and herbs, or sprinkle the top with everything seasoning!
Use a tablespoon to drop the biscuits onto a greased or parchment lined baking sheet and bake for 12-15 minutes until the bottoms of the biscuits are golden and the tops are fluffy. Option to broil at the end for about a minute to give them more color on top.
You can finish these off by brushing them with maple butter. Simply melt 2 tablespoon of vegan butter and 2 tablespoon of maple syrup together in the microwave (about 30 seconds). Brush the biscuits with the warm maple butter before serving. These also taste delicious spread with vegan butter, jam, or drizzled with maple syrup or honey!
Video
Notes
Storing leftovers: You can store the leftover drop biscuits on the countertop in an air sealed container or plastic bag for up to 3 days. I do not recommend refrigerating them as it will dry them out.
Freezing: You can freeze these! Allow them to cool completely before storing them in a plastic bag for up to about 3 months. Reheat in the microwave, when you're ready to serve.