Drop Biscuits
Maggie Baird
  • 2 cups of cold flour 
  • ¾ teaspoon salt 
  • 2 ½ teaspoons baking powder 
  • ¾ teaspoons baking soda 
  • 1 cup cold vegan buttermilk (cup plant-based milk + 1 tablespoon of lemon juice – let the mixture sit for 10 minutes in the fridge before using)
  • 4 tbsp cold vegan butter, cut into small pieces + extra for greasing pan
  1. Preheat the oven to 425° and grease the baking sheet with vegan butter or oil.
  1. Combine lemon juice with plant-based milk and chill in the fridge for at least 10 minutes. 
  1. In a food processor (or a cold metal bowl) add cold flour, salt, baking powder, and baking soda, pulse to combine (or stir with a fork).
  1. Add chopped cold butter to the flour mixture and pulse together a few times until the mixture is the consistency of very coarse crumbs. If you do not have a Cuisinart, you can cut in butter using a fork or a pastry cutter. It is very important not to overmix and to try to keep it all cold. 
  1. Add vegan buttermilk to the mixture and pulse briefly until the mixture just barely comes together. If you do not have a Cuisinart, stir in a small amount of vegan buttermilk at a time and stir gently until mixture barely comes together.
  1. Scoop heaping tablespoon clumps onto a greased baking sheet and bake for 10-15 minutes or until biscuits are slightly browned.
  2. Serve hot with your favorite toppings!
  3. Enjoy!