Savory Drop Biscuits

vegan savory biscuit

I am just a few days away from the conclusion of my Veganuary efforts. I am still hungry a lot of the time, and yes, I know, you level 10 vegan, that that means I’m doing it wrong. And thank you, level 5 vegan, for reminding me that there’s a learning curve for this kind of change and that with more research and practice (and restaurant prepared meals), anyone can be full and happy as a veganator. These easy vegan biscuits are a tasty (and easier to make) alternative to your traditional butter biscuit, and they are definitely part of my small vegan repertoire that will be sticking around.

Now the name. It’s kind of weird, I know. I think the word savory is in the name of these biscuits because when you see the ingredient list, it’s easy to think they’ll be sweet. Rest assured, though, that while you definitely taste a nice light coconut flavor, it is not overwhelming. If your taste brain can’t reconcile the idea that coconut can be savory, well, as En Vogue famously sang, free your mind! I’ve had these biscuits with this soup, and had a whole lot more slathered with some jam or a buttery (vegan) spread. And while it’s no corn bread, I think it’d be pretty good with chili, too. I know it’s ironic, and perhaps, some might think, unkind toward ethical vegans, but I think these biscuits would be really good with a lot of different kinds of chicken.


 That’s coconut oil up there. If you haven’t ever seen it, you might think it had gone bad. It’s really beautiful, though, don’t you think? Before going vegan for the month, I’d had the same tub of coconut oil for a year or so. This month, I finished that tub and started another. The first time I used it, I tried to scoop out the required number of tablespoons from its solid form. That wasn’t my finest moment, scooping out nearly solid oil and then trying to smash it into the spoon to measure it out. Before I had finished, I figured out I could just melt some and measure it out that way. Sometimes I have to learn the hard way.

I think the only other thing to consider with this recipe is that while the original calls for cooled melted coconut oil, I’ve found that the dough is easier to come together and then scoop when I add warm rather than cool oil. It’ll work either way, and the taste isn’t affected by one temperature over another, but my vote’s for warm for a better batter experience.


Savory Drop Biscuits
makes 8 biscuits

Just barely adapted from the chefs at America’s Test Kitchen in Vegan For Everybody


2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup unsweetened coconut milk, chilled
8 tablespoons coconut oil, melted (see oil note above)
1 tablespoon lemon juice

How To

Place an oven rack to the middle position and preheat oven to 475°. Set a rimmed baking sheet inside another baking sheet. Line the top baking sheet with parchment paper. (2 baking sheets keeps the biscuit bottoms – hee, hee – from scorching, so don’t skip it!)

Whisk together all dry ingredients: flour, baking powder, sugar, salt, baking soda

In a separate bowl, mix together all the wet ingredients: coconut milk, coconut oil, lemon juice.

Make a well in the middle of your dry ingredients and pour in your wet mixture. Mix it all together until it’s incorporated.

Using a lightly greased 1/3 cup dry measuring cup, drop level scoops of batter about 1.5 inches apart on your parchment paper lined baking sheet.

Bake until golden brown, about 12-14 minutes, rotating halfway through.

You should let these cool at least 5 minutes. I can report that the 1 minute cool down is only moderately painful and is my usual approach.

Great the day of, good the next day, a little too dry for my tastes on day 3.

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