These aren’t your ordinary herb drop biscuits. They do use everyday foods and can be prepared at a moments notice. But each tender bite includes an unusual ingredient that whether or not we want to admit it, most of us stock in our refrigerators.
The once taboo condiment, known as mayonnaise, is no longer as evil as we once thought. The fat-phobic 80’s are long gone, and we can now source mayo that’s natural, organic, and even vegan. Not to mention, it’s an everyday food that’s almost always dairy-free, and an amazing secret ingredient for baked goods. It provides richness and emulsification that can sometimes be lacking in dairy-free oils or spreads.
Consequently, these herb drop biscuits have excellent depth of flavor and a tender, slightly moist, biscuit-meets-roll texture. The fresh herbs provide summery warmth but keep the biscuits versatile enough to enjoy with salads, soups, or simply a slathering of buttery spread.
Key Ingredients: Easy Herb Drop Biscuits
Flour: I use white-wheat flour, which is 100% whole wheat / whole grain, but a lighter and milder than traditional red wheat. Using all-purpose flour will yield lighter results than the heartier herb drop biscuits pictured here.
Herbs: Every time I make these herb drop biscuits, I use whatever herbs I have on hand. But my favorite thus far is a blend of thyme and rosemary, as shown here.
Mayo: Your favorite brand will work just fine, so there’s no reason to run to the store for a specialty ingredient. Although I do recommend stocking an all-natural brand or a vegan variety if egg-free is essential.
Milk Beverage: I think it’s safe to say that most dairy-free consumers stock non-dairy milk beverage regularly. In fact, many dairy consumers do, too! Yes, I’ve seen you guys in the grocery line-up with your wedges of cheese and half-gallons of almond milk. I use So Delicious Unsweetened Dairy-Free Milk Beverages for baking, as I like the neutral flavor. In this recipe, I used the coconut milk beverage, as it lends a nice touch of richness to baked goods without notably affecting the flavor. However, unsweetened almond milk or unsweetened cashew milk will work, too.
This herb drop biscuits recipe post is sponsored by So Delicious Dairy Free. It’s because of their great milk beverages that dairy-free baking is so deliciously easy!
Special Diet Notes: Easy Herb Drop Biscuits
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, and vegetarian. We haven’t yet tested this recipe gluten-free. If you opt to trial gluten-free, make sure you use a flour blend with sufficient binding ingredients.
- 2 cups all-purpose or wheat flour (see post above)
- 1 tablespoon baking powder
- ¾ to 1 teaspoon salt (see below)
- 3 tablespoons chopped fresh herbs (thyme, rosemary, etc)
- ½ cup mayonnaise (natural, organic or vegan)
- ¾ to 1 cup unsweetened dairy-free milk beverage (I use So Delicious Coconut Milk Beverage)
- Preheat your oven to 400ºF and line a baking sheet with a silicone baking mat or parchment paper.
- Add the flour, baking powder, and salt to a mixing bowl and whisk to combine. Whisk in the herbs.
- Add the mayonnaise and whisk until the flour forms coarse crumbs.
- Stir in ¾ cup of the milk beverage. Add more, as needed, to get a dough that is sticky, but not too wet.*
- Scoop the dough into 12 mounds on your baking sheet (I use an old-school ice cream scoop). If needed, you can gently shape the dough with lightly damp hands.
- Bake for 12 to 13 minutes or until lightly crusty on top and slightly golden overall. They don't tend to brown.
Too Wet Dough: If your dough ends up a little more like thick batter, don't worry, it's fixable! Simply scoop the batter into greased or silicone muffin tins and bake as directed.