I was exploring vegan cooking blogs and saw beautiful biscuits on Vegan Explosion, but here is the thing, I am a lazy cook. I wanted those biscuits. I was craving biscuits. But I didn’t want to roll out the dough; I told ya I am a lazy cook. Prevegan, Chet and I used to make drop biscuits all the time so I decided to give them a try instead. Please note that my biscuits are not pretty and they are a bit crumbly (as are most drop biscuits), but oh, they taste sooo good, I hope that I don’t become addicted! I love this recipe because you can whip it together in literally 20 minutes (6 minutes to mix, 14 minutes to bake), and you can make it with common ingredients that you probably always have in your kitchen. I would guess that you can use a different combination of flour as long as it totals 2 cups.

  1. Preheat the oven to 415º F.
  2. Stir together the flour, baking powder, salt, and sugar. If using herbs, add them to the dry mixture.
  3. Combine the oil and soy milk in a measuring cup. Pour into the dry ingredients and stir.
  4. Spray a cookie sheet lightly with high heat canola oil. Drop 12 heaping spoonfuls onto a baking sheet.
  5. Bake for 14 minutes.

Notes: I am not a fan of preheating as the first step of a recipe because it usually takes me longer to make the recipe than it takes my oven to preheat which is a huge waste of electricity, but this recipe is so quick, preheating is appropriate. Also about the temperature, the canola oil is safety rated for 425º, but to play it extra safe, I chose 415º.

One biscuit has 110 calories, 4.3 grams of fat, .3 grams of saturated fat, 0 cholesterol, and 3.25 grams of protein. Enjoy!


2 comments untill now

  1. Made these tonight and they’re awesome! I am posting a link to the recipe on my blog!

  2. Erica,
    Thanks for the comment. So happy to hear that they turned out well for you. I think they are quite yummy!

    Here is the link to Erica’s blog.