While shopping at the grocery store for bananas AGAIN because between the monkeys aka kids, and my love of nice cream, we can never seem to have enough, I spotted some beautiful, fragrant potted basil plants. Since I really like the aroma and flavor of basil, I decided to get one and immediately started thinking up ways to use the leaves.
I’m definitely one of those people who love bread, although I really try not to eat too much too often. Sometimes though you just need a good biscuit either as a dinner accompaniment or just for nibbling. Being in one of those moods for a biscuit and also having a new basil plant and fresh lemons on hand I just had to make Lemon Basil Drop Biscuits.
I decided to make a drop biscuit to keep things as simple as possible. No rolling pin, cutting out rounds, or flour covered hands, just scoop and drop. Less mess and less wait time to enjoy the warm, freshly baked fruits of your labor. Personally, I also really like the rustic, nonuniform look of a drop biscuit.
The recipe for drop biscuits on the back of the container of baking powder was my starting point for these biscuits. I made some changes like omitting the sugar and replacing the shortening with a lesser amount of coconut oil and of course swapping the buttermilk for almond milk and the addition of lemon and basil.
I usually avoid white flour and go for a healthier whole grain wheat, but I wanted these biscuits to have a lighter and fluffier texture than can be achieved with a whole grain flour. Everything in moderation, right?
The flavor of these biscuits is subtle, not at all an in your face lemony or basil flavor, instead just the right amount. My family really enjoyed these drop biscuits and I hope yours will too.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
A light and fluffy drop biscuit with a delicate lemon and basil flavor.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil, hardened
- 1 cup almond milk
- 2 teaspoon lemon zest
- ¼ cup fresh basil, chopped
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Preheat oven to 425 degrees and line a baking sheet with parchment paper.
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In a large bowl combine flour, baking powder, baking soda, and salt.
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Cut in coconut oil using a pastry blender, fork, or fingers until only small pieces remain and mixture resembles sand.
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Add lemon zest and chopped basil and stir to evenly disburse.
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Add almond milk and lemon juice and stir just to combine. Spoon the batter by the tablespoon onto baking sheet leaving about 2 inches space around each.
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Bake for 17-20 minutes or until lightly browned.
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