Light and fluffy in texture with just the right amount of lemon and basil flavor, these Vegan Lemon Basil Drop Biscuits are so delicious and easy to make.
I'm definitely one of those people who love bread, although I try not to eat too much too often. Sometimes though you just need a good biscuit either as a dinner accompaniment or just for snacking. These Vegan Lemon Basil Drop Biscuits are a good biscuit.
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. Try them with my Lemon and Herb Crusted Tofu.
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Ingredients
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.
- all purpose flour
- baking powder
- baking soda
- salt
- coconut oil
- non dairy milk
- lemon zest
- fresh basil
See recipe card for quantities.
Instructions
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.
Equipment
These biscuits are made with the usual kitchen gear. A mixing bowl and measuring cups and spoons. No special equipment needed.
Storage
Store leftover biscuits in an airtight container at room temperature. Good for up to 3 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Lemon Basil Drop Biscuits
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl combine flour, baking powder, baking soda, and salt.
- Cut in coconut oil using a pastry blender, fork, or fingers until only small pieces remain and mixture resembles sand.
- Add lemon zest and chopped basil and stir to evenly disburse.
- 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.
- Bake for 17-20 minutes or until lightly browned.
Did you make this recipe? Let me know!