Easy Herb Drop Biscuits

By srumbel

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.
from godairyfree.org

Ingredients

• 2 cups all-purpose or wheat flour (see post above)
• 1 tablespoon baking powder
• 3/4 to 1 teaspoon salt (see below)
• 3 tablespoons chopped fresh herbs (thyme, rosemary, etc)
• 1/2 cup mayonnaise (natural, organic or vegan)
• 3/4 to 1 cup unsweetened dairy-free milk beverage (I use So Delicious Coconut Milk Beverage)

Preparation

Step 1

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.

Notes
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.

Serves: 12 drop biscuits