Vegan Savory Drop Biscuits

Why This Recipe Works

These rich, tender biscuits get their name from their signature method of simply stirring the liquid ingredients (usually melted fat and buttermilk) into the dry ingredients. You “drop” this clumpy, wet batter onto the baking sheet and pop it into the oven. The method seems fail-safe and yet sometimes it turns out squat, gummy, and disappointing biscuits. We found the same challenge to be true in developing our vegan drop biscuits, but it was easy to overcome: We melted and slightly cooled coconut oil before adding it to cold coconut milk, and the coconut oil instantly solidified into tiny little clumps. These lumps of coconut oil worked to our advantage when stirred throughout the biscuit batter; they added rich and flavorful fat pockets, making for consistently tender biscuits. Adding lemon juice to the batter gave our biscuits a welcome buttermilk-like tang, and it boosted the leavener's power to create light and fluffy biscuits that are a breeze to whip up for any occasion.