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Vegan drop biscuit recipe

Vegan Drop Biscuits with Nut Flour

Drop biscuits, aka Cream Biscuits are a no-oil added and tastier alternative to baking powder biscuits. They are faster to make, with no need to use cutters. Fran added nut flour for both the nutrition and to add texture and flavor.  Spread with vegan butter, jam, or spread with a cream and berries to make shortcakes
Course Desserts
Cuisine English
Servings 12 biscuits

Ingredients
  

  • 1 1/3 cups full-fat canned coconut milk (do not use light) stirred until thoroughly mixed
  • 1 tsp pure vanilla extract
  • 4 tsp finely grated orange zest or use scant 1/8 teaspoon orange oil
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 tbsp aluminum-free baking powder
  • 1 1/4 cups almond flour
  • 1/2 tsp fine sea salt
  • sugar for sprinkling: cane or coconut sugar do not grind

Instructions
 

  • Position a rack in center of oven and preheat to 450F. Line a heavy baking sheet with a double layer of parchment paper.
  • Pour the coconut milk into a measuring cup and add the vanilla, almond extract if using and zest. Set aside while you sift the dry ingredients.
  • Put a wire mesh strainer over a medium bowl. Measure the all-purpose flour, whole wheat pastry flour baking powder, and salt into the strainer. Whisk to sift the ingredients into the bowl. Stir in the nut flour.
  • Make well in center of the dry ingredients and pour in coconut milk mixture. Mix the dough by bringing the dry ingredients into the liquid, rotating the bowl as you go. Do not press or over mix the dough. It comes together quickly into a crackly soft dough.
  • Scoop scant 1/4 cup of batter per biscuit onto baking sheet leaving 2 inches in between. Using a 1/4 cup ice cream scoopmakes dropping even amounts of batter easy. Sprinkle generously with your choice of sugar.
  • Bake 14 to 16 minutes until set and lightly browned in a few spots. Flip one over; the bottom should be brown.
  • Cool on wire rack for a couple of minutes before serving warmwith vegan butter, jam, cream, and/ or fruit. Options: Use hazelnut flour. Shortcakes: Cut cooled biscuits in half with a serrated knife.

Notes

Makes 12 approximately 2 1/2-inch biscuits 
• The canned coconut milk is heavy cream substitute. 
• Use heavy baking sheets, which will not warp in the oven. If you are not sure, stack 2 sheets.
• Line baking sheet with 2 pieces of parchment to guard again burning bottoms at high temperature
 
Keyword vegan
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