Made with just 5 simple ingredients, these perfect drop biscuits are full of healthy ingredients and are incredibly easy-going where baking skills are concerned.

Get them prepped and baked in under 30 minutes, great for a Sunday morning treat when you have friends or family is coming over.

Drop Biscuits piled on a plate

When my sister and I were little, our mom would make these amazing drop biscuits. She would serve them with strawberries and maple syrup but they were just as good with gravy and sausages.

Why you’ll love these drop biscuits:

  • Dairy-free: Vegan drop biscuits made with coconut oil are completely dairy-free, making them a great option for those with dairy allergies or lactose intolerance.
  • Healthier option: Coconut oil is a healthier fat than butter or margarine. It contains medium-chain fatty acids that are metabolized differently in the body and may have health benefits such as boosting metabolism and aiding in weight loss.
  • Moist and fluffy texture: Coconut oil helps to create moist and fluffy biscuits that are tender and melt in your mouth. The biscuits are light and airy, with a satisfying crumb that’s perfect for soaking up sauces or gravies.
  • Easy to make: Vegan drop biscuits are incredibly easy to make and require minimal ingredients. 
  • Customizable: You can customize the flavor of the biscuits by adding herbs, spices, or other ingredients such as vegan cheese or sun-dried tomatoes. The possibilities are endless, so you can make the biscuits your own and enjoy them in a variety of ways.

Looking for more recipes? Here are some of my favorites:

Drop Biscuits served with fresh strawberries

Ingredients and substitution notes 

  • Flour: All-purpose flour is the best option for making vegan drop-biscuits. You can also use a gluten-free flour blend if you prefer.
  • Salt: I liked to use sea salt in the recipe. Adjust the amount of salt to your taste preference.
  • Baking powder: Baking powder is essential for the biscuits to rise and become fluffy.
  • Coconut oil: Coconut oil is the vegan substitute for butter or margarine in this recipe. It gives the biscuits a rich and buttery flavor. You can also use vegan butter or shortening as a substitute, but keep in mind that the flavor and texture may be different.
  • Plant-based milk: Unsweetened and unflavored plant-based milk, such as almond milk or soy milk, works best in this recipe. You can also use oat milk, cashew milk, or any other plant-based milk you prefer. Just make sure it’s unsweetened and unflavored to avoid affecting the flavor of the biscuits.

Recipe variations and add-ins for drop biscuits

  • Herbs and spices: Add in herbs such as rosemary, thyme, or oregano, or spices like garlic powder or onion powder to give the biscuits a flavorful kick.
  • Cheesy biscuits: Add vegan cheese to the dough for a savory and cheesy twist on the classic drop biscuits.
  • Sweet biscuits: Add a tablespoon or two of sugar to the dough and top the biscuits with vegan butter and jam for a sweet and indulgent treat.
  • Whole wheat biscuits: Replace half of the all-purpose flour with whole wheat flour for a healthier version of the biscuits.
  • Savory add-ins: Add in chopped sun-dried tomatoes, olives, or roasted garlic for a delicious and savory variation.
  • Fruity biscuits: Add chopped fresh or dried fruit, such as blueberries or cranberries, to the dough for a sweet and fruity twist on the classic biscuits.

Top tips

  • Use cold coconut oil: Just like with traditional biscuits, it’s important to use cold coconut oil to achieve a flaky and tender texture. Make sure to keep the coconut oil in the refrigerator until you’re ready to use it.
  • Don’t overmix the dough: Overmixing the dough can result in tough and dense biscuits. Mix the ingredients until just combined and then stop.
  • Use a light touch when handling the dough: Overworking the dough can also lead to tough biscuits. Be careful and use a light touch when shaping the dough into biscuits.
  • Use parchment paper or a silicone baking mat: This will prevent the biscuits from sticking to the baking sheet and make cleanup easier.
  • Don’t flatten the biscuits: The beauty of drop biscuits is that they are meant to be rustic and irregular in shape. Don’t flatten them down too much or they may become too dense.
  • Brush with vegan butter: For a golden brown and buttery finish, brush the biscuits with melted vegan butter before baking.
Drop Biscuits served in a blue bowl

Make ahead of instructions and storage

You can prepare the dough ahead of time and refrigerate it until you’re ready to bake. To do this, follow the recipe instructions up to the point of shaping the dough into biscuits. 

Instead, wrap the dough in plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, simply shape the dough into biscuits and bake as directed.

To store leftover vegan drop biscuits, let them cool completely to room temperature. Then, place them in an airtight container or resealable plastic bag and store them at room temperature for up to 2 days.

If you want to keep them for longer, you can freeze them for up to 2 months. To thaw, simply let them come to room temperature or reheat in the oven at 350°F for a few minutes.

For freshly baked biscuits that have been cooled to room temperature, you can reheat them in the oven at 350°F for 5-10 minutes or until heated through. You can also warm them up in the microwave for a few seconds, but be careful not to overheat them or they may become tough.

Drop Biscuit Serving suggestions 

  • Serve with vegan butter and jam: This classic combination is always a winner. Slather some vegan butter and your favorite jam on warm drop biscuits for a delicious breakfast.
  • Make vegan breakfast sandwiches: Split a biscuit in half and fill it with vegan sausage, tofu scramble, or avocado for a satisfying breakfast sandwich.
  • Top with vegan gravy: Make a batch of creamy vegan gravy and pour it over warm biscuits for a delicious comfort food dish.
  • Serve with soup or chili: A warm, flaky biscuit is the perfect accompaniment to a hearty bowl of soup or chili.
  • Make vegan chicken and biscuits: Whip up a batch of vegan chicken-style seitan or tofu and serve it over warm biscuits for a comforting and filling meal.
Drop Biscuits


Can I use a different type of oil instead of coconut oil? 

Yes, you can use a different type of oil such as vegetable oil or canola oil. Just keep in mind that the flavor and texture of the biscuits may be slightly different.

Can I use a non-dairy milk alternative instead of plant-based milk?

Yes, you can use any unsweetened non-dairy milk alternative such as almond milk, soy milk, or oat milk.

Can I make these drop biscuits gluten-free? 

Yes, you can use a gluten-free flour blend instead of all-purpose flour. Just keep in mind that the texture of the biscuits may be slightly different.

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Drop Biscuits

The Perfect Drop Biscuit Recipe

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  • Author: Chef Ani


Made with just 5 simple ingredients, these perfect drop biscuits are full of healthy ingredients and are incredibly easy-going where baking skills are concerned.


  • 2 cups flour (1 cup white whole wheat & 1 cup all purpose flour is my favorite combination)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup coconut oil (unrefined if you don’t mind the coconut taste or refined if you do)
  • 1/2 cup unsweetened plant based milk


  • Combine the dry ingredients: flour, salt and baking powder in a medium bowl and stir.
  • Add the coconut oil, and cut it into the flour with a pastry cutter, as if you were making a pie. When the mixture resembles crumbs add the milk.
 Stir to combine. Make sure not to overwork the dough.
  • Drop unto a baking sheet. I prefer to use parchment paper or silicon mat to prevent the biscuits from sticking.
  • Bake at 425F for 15 minutes until slightly browned. Serve with sliced strawberries and coconut whipped cream for a sweet treat or serve with gravy and sausages for a savory treat.


This is a great biscuit to serve with soups and stews too. It is a quick bread, takes only a few minutes to make, and has saved me several times when I have been out of bread.

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