Ugh. Carbs. They’re so freaking delicious and if you’ve been avoiding them, I say you completely go the other direction and start consuming them; you won’t regret it. These Easy Buttery Drop Biscuits are just the thing you need in the middle of winter. Come on in guys and I’ll tell you how I did it.
It’s January and if you’re completely not in the know, it’s national soup month. It’s pretty much a given though, right? Most of the United States is seeing record low temperatures so we could all use some cozy comfort food this month. Since it seems that I am only making big batches of warm broths, it’s only natural for me to want to dunk something delicious into those flavorful juices. Say hello to my Easy Buttery Drop Biscuits; thank you for stopping by.
Now to be honest, I don’t just use these as a vehicle to soak up all my soup. You’ll find me eating them for breakfast with peanut butter and jelly, as a snack with some apple butter, or just by themselves because they rock. Now I know that crescent rolls are vegan (did you know that?) and you can pick those up from the refrigerated section of a store, but there is such pleasure in baking something like a biscuit that most people think is impossible. Well I’m here to tell you that you can do it too.
These guys require no rolling, kneading, or cutting out. They come together really quickly and the only equipment you need is a bowl, a whisk, a fork, a knife, and an ice-cream scoop. I used the scoop to get even amount of dough to provide consistency when baking the biscuits. I will add that these can also be made in a food processor if you wish to do so. It will save you some time by having the machine work in the butter for you.
The key to these biscuits and really any biscuit for that matter is making sure the butter is COLD. I mean, really cold. I suggest cutting the butter up into cubes, putting it in a bowl, and then refrigerating it until you are ready to use it for the dough. When the biscuits bake, that butter steams and makes the nice air pockets in the dough giving you the airy biscuit we all know and love.
The other thing to note is that the lemon juice in this recipe combined with the non-dairy milk gives that tangy buttermilk flavor and thicker consistency. You will see it start to coagulate a bit. This is what we want so don’t freak out just yet. The last thing would be that we want this dough to be slightly wet and have a scoop-able consistency. If the dough seems dry after adding all the ingredients, add one tablespoon of milk at a time to the mixture stir until just incorporated. Continue to do so until you get a thicker batter that you can scoop out.
This recipe requires 3 main steps. Add the dry ingredients, not the butter, to a bowl and combine with a whisk. Get the non-dairy milk set up with the lemon juice and let it hang out while you work in the butter to the flour mixture. You want to smash the butter so it is the size of small peas. Be patient with this as it takes a bit of time to get the butter to the right consistency. If you have a food processor, this process goes much quicker. If you do not, a fork or pastry cutter will work just fine. Once the butter is incorporated, add the wet mixture to the dry and stir until just combined. Remember, we want the dough to be slightly wet, almost like a super thick batter. All you have left is to scoop out the dough with an ice-cream scoop into 8 even biscuits on a parchment or silicone baking mat lined baking sheet. Bake for 20-25 minutes. Halfway through, take a pastry brush and 1 tablespoon of melted non-dairy butter and brush the tops of the biscuits for added flavor. Finish baking and them let cool before serving.
How easy was that? See, biscuits don’t have to be intimidating, at least these are not. I hope you LOVE these easy biscuits. They pair fantastically well with my No Chicken Noodle Soup.
If you make this recipe, please be sure to leave a comment and rate it.
- 2 cups flour
- 1 Tbls. baking powder
- ¼ tsp. salt
- 1Tbls sugar
- 1 cup almond milk
- ½ of a lemon, juiced
- 6 Tbls. cold vegan butter
- Preheat the oven to 425 degrees farenheit
- Combine the flour, baking powder, salt, and sugar in a bowl and mix to combine. Set aside.
- Measure the almond milk or other non-dairy milk and squeeze half a lemon into it. Set aside.
- Take the 6 tablespoons of butter a cut it into cubes taking care to do it quickly and not to melt it.
- Work the butter into the flour mixture with a fork or pastry cutter until it breaks apart into small peas.
- Once the butter is combined with the flour, add the liquid mixture and mix until just combined. Do not over mix. The mixture should be on the wetter side with a scoop-able consistency. If not, add a tablespoon of milk 1 at a time until that consistency is reached.
- Prepare a baking sheet with parchment or a silicone baking mat. Scoop the biscuits out of the bowl with an ice cream scoop and put on the baking sheet.
- Bake at 425 degrees for 20-25 minutes until a golden color appears on the top of the biscuits.
- If you prefer, at the halfway point, brush melted butter on top of the biscuits for extra flavor.
If you do not want to use refined sugar, you can add honey, agave, or maple syrup to the milk and lemon juice mixture and combine at the end.
You can also choose to leave the sugar out.