Easy Herb Drop Biscuits


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.

Easy Herb Drop Biscuits - a recipe with surprise everyday ingredients! (dairy-free, optionally vegan and whole grain recipe)

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.

Easy Herb Drop Biscuits - a recipe with surprise everyday ingredients! (dairy-free, optionally and whole grain vegan recipe)

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.

Easy Herb Drop Biscuits - a recipe with surprise everyday ingredients! (dairy-free, optionally vegan recipe)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.

4.2 from 5 reviews
Easy Herb Drop Biscuits
Prep time
Cook time
Total time
Serves: 12 drop biscuits
  • 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)
  1. Preheat your oven to 400ºF and line a baking sheet with a silicone baking mat or parchment paper.
  2. Add the flour, baking powder, and salt to a mixing bowl and whisk to combine. Whisk in the herbs.
  3. Add the mayonnaise and whisk until the flour forms coarse crumbs.
  4. Stir in ¾ cup of the milk beverage. Add more, as needed, to get a dough that is sticky, but not too wet.*
  5. 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.
  6. Bake for 12 to 13 minutes or until lightly crusty on top and slightly golden overall. They don't tend to brown.
Salt: I use ¾ teaspoon salt, which really lets the herb flavors shine. If you are craving a bolder flavor punch, you can up the salt to 1 teaspoon. Increasing the salt also increases the rise just a bit.

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.
Easy Herb Drop Biscuits - a recipe with surprise everyday ingredients! (dairy-free, optionally vegan and 100% whole wheat recipe)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Wyoming Baker on

    Very late to the party as I just found this. 3/4 cup of water worked fine and used a bit extra mayo. No salt because vegetable seasoning has salt already in it, also added a tablespoon of minced garlic and used water instead of a milk substitute. Came out delicious. Found this because I was looking for a way to make biscuits with no milk or eggs in the house at the moment.

      • Wyoming Baker on

        To be specific I used 3 tablespoons of “vegetable seasoning” which is basically chopped dried veggies plus salt, water instead of milk substitute plus about an extra teaspoon of mayo plus 1 teaspoon of minced garlic as I am a garlic freak. These are GREAT.

  2. I was excited to try these. They cooked up beautifully, I even did a batch with gluten free flour. However, I followed the recipe and the taste of baking powder is STRONG. My kids won’t eat them/are spitting them out. I wish this had worked!

    • This recipe was not designed to be made gluten-free. The results could taste very off. I’m very sorry though if a wheat batch didn’t work out for you! If you tasted the baking powder, I think it might have gone bad. This is a very standard amount of baking powder for this batch – I have have many other scone recipes with this formula and never a baking powder issue with anyone who has made them. But if your baking powder has gone bad, it can fail to fully act and leave a taste. That’s the only issue I can think of! We have never had this issue with the taste at all.

  3. Shannon Whalen on

    Would love some biscuits without herbs to put homemade jam on. Would these work for that without the herbs? I have all the ingredients other then the herbs so they would be simple to try!

  4. Dilnaaz Bharucha on

    Thanks so much for this recipe. I just made these with a gluten free flour blend (it included xanthan gum), home grown basil and coriander and increased the baking time by 5 minutes. Turned out fabulously!

    • Oh that’s fabulous! Thank you so much for offering gluten-free feedback on these Dilnaaz. If it was a store-bought blend, feel free to let us know which one. I’m sure others would like to know 🙂

  5. Oh, Alisa, these look so good! I haven’t had a biscuit like this in years and you’ve just reminded me of how much I love them. LOVE the herbs you stuffed in there. And these look super easy too. Can’t wait to try them!

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