Easy Cheesy Drop Biscuits
I’m a southern girl and I LOVE biscuits. And cheese. But I don’t always have time for the traditional method (rolling out the dough). Well, fellow biscuit lovers, I have excellent news! You can make this recipe in less than 30 minutes, including baking if you choose to make mini biscuits. And who doesn’t love mini anything? You can have two or even three and not feel a shred of guilt! The fresh rosemary and parsley along with a dollop of sour cream take these babies over the top!
- 1 cup of full-fat oat milk, less one tablespoon
- 1 tablespoon of apple cider vinegar
- 6 tablespoons of vegan butter
- 2 tablespoons of vegan sour cream
- 2 cups of unbleached all-purpose flour
- 1/3 cup finely grated vegan parmesan cheese
- 1 tablespoon fresh organic parsley, chopped
- 1 tablespoon fresh organic rosemary, finely chopped
- 1 tablespoon organic cane sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- Preheat oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- Pour one cup of full-fat oat milk into a glass measuring cup. Remove one tablespoon of oat milk (save it for your coffee or tea) and add the tablespoon of apple cider vinegar. Whisk to combine. Chill in freezer while you prepare the other ingredients.
- Melt butter in microwave or in a small saucepan just until melted. Set aside to cool.
- Add the flour, grated parmesan cheese, chopped parsley and rosemary, baking powder, baking soda, and salt to a large bowl and stir to combine.
- Remove the buttermilk from the freezer. Add the cooled, melted butter and whisk until the butter forms small lumps.
- Pour the oat milk and butter mixture into the dry ingredients along with the sour cream.
- Use a spatula to combine, scraping the bottom of the bowl to incorporate any patches of dry flour.
- The biscuit dough will be stiff which is good. If it is too wet, add more flour one tablespoon at a time, being careful not to overwork the dough.
- To make full-size biscuits, scoop heaping tablespoons of dough and drop onto lined baking sheet. If you prefer mini biscuits, use a smaller spoon. Either way, make the scoop of dough almost as high as it is round.
- Bake for 8-14 minutes depending upon the size of the biscuits. Check mini biscuits after 6 minutes just to be safe. Both the bottoms and tops should be lightly browned.
- Cool on a wire rack for a few minutes. They are delicious warm from the oven, just be careful not to burn your mouth!
- Store in an airtight container in the refrigerator for up to 5 days.
- They freeze well, up to a month. Defrost at room temp or in the fridge.
- Reheat in oven at 300 for 3-4 minutes for best flavor.