One of the reasons why these easy vegan Buttermilk Drop Biscuits are a favorite weekend breakfast at our home is that not only are they super quick to put together, not only are they mindnumbingly delicious, but they’re also so very versatile. And they’re golden and crispy and crumbly. Desi can smear on some jam on them to satisfy his sweet tooth (they are absolutely amazing with some homemade rhubarb jam – recipe coming next!), and I can eat them just as they are because I love savory. Or, better still, I can smother them with a creamy gravy, like the leek and mushroom gravy I shared in my last post, or this creamy vegan mushroom gravy, for deliciousness that’s out of this world. Jay, who loves both sweet and savory, can go either way. Whatever you decide to do, you can rest assured that this will be a hearty, amazing breakfast that will have everyone going mmm-mmm. Check to get new recipe updates by email.
You need just a handful of ingredients to make these biscuits happen, and I’ll bet they already are in your pantry or refrigerator: flour, salt, water, a smidge of sugar, baking powder, baking soda, nondairy milk and apple cider vinegar. You need just about five minutes to make your batter. After that bung them in the oven for 20 minutes and you’ll have golden, delicious biscuits made from scratch that you can carry to the table, piping hot, looking like a domestic god or goddess. So what’s stopping you? Enjoy your day and if you make this recipe, be sure to come back and let me know! And if you love baking with sourdough, be sure to check out this vegan sourdough biscuits recipe.
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