When my sister and I were little, mom used to make these amazing drop biscuits. She would usually serve them with strawberries and maple syrup, but they were equally good with gravy and sausages. So, here is my version of these simple but wonderful drop biscuits. You may find that you enjoy them just plain too. At least that’s what my sister and I discovered. These biscuits are made with coconut oil instead of margarine for a healthier biscuit.
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 min. 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.
Note: 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.