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Drop Biscuits

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Drop biscuits are so much easier than regular roll-and-cut biscuits and still have all of the fluffy, buttery, savory, crunchy biscuit perfection.

  • Author: Mary Leir
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 9 servings 1x

Ingredients

Scale
  • 1 cup unsweetened soy milk
  • 1 tablespoon apple cider vinegar
  • 8 tablespoons non-dairy, unsalted butter
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt

Instructions

  1. Preheat oven to 450° F. Cut butter into 1/4″ cubes and put in freezer for 10 minutes to chill. Add apple cider vinegar to soy milk. Set aside to thicken.
  2. Place dry ingredients in food processor and pulse to combine.
  3. Add cold butter and pulse until butter is fully incorporated with no large pieces remaining. Transfer to large mixing bowl.
  4. Make a well in the dry ingredients and, using a fork, stir gently while pouring in the milk mixture. Stir until just combined – it will be lumpy and sticky.
  5. Using a large spoon or cookie scoop, drop scoops (about 3 tablespoons each) of biscuit mixture onto a baking sheet, in three rows of three, slightly touching each other. You should have 9 scoops.
  6. Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately.

Notes

These are best when eaten right out of the over. Cool left over biscuits completely before storing them in an airtight container or bag.

Find it online: http://shiftycrafty.com/best-ever-drop-biscuits/