Drop biscuits are a no-oil added and tastier alternative to baking powder biscuits. They are quicker to make, need no stamping out with cutters. Finish these with roasted fruit, fruit sauces or your favorite non-dairy cream.
Chef's notes
Strawberry Shortcakes:
Cut cooled biscuits in half with a serrated knife. Add a spoonful of pastry cream of your choice, and a 1/4 or so of either fresh (tossed with a bit of sugar) or Roasted Strawberries.
To store the biscuits:
Freeze in airtight container. Defrost covered. Warm in low oven.
Steps
1
Preparing & Baking the Biscuits
Ingredients
1 1/3 cups canned coconut milk, (do not use light) stirred until thoroughly mixed
1 tsp pure vanilla extract
4 tsp finely grated orange zest, or use scant 1/8 teaspoon orange oil
1/4 tsp almond extract, optional
3/4 cup all purpose flour
1/2 cup whole wheat pastry flour
1 tbsp aluminum-free baking powder
1/2 tsp fine sea salt
1 1/4 cups almond flour (or hazelnut)
sugar for sprinkling: cane or coconut sugar, do not grind
To start, position a rack in center of oven and preheat to 450°F (230°C). Line a heavy baking sheet with a double layer of parchment paper.
Pour the coconut milk into a measuring cup and add the vanilla, almond extract if using and zest. Stir. Set aside while you make sift the dry ingredients.
Next, whisk, measure and sift together the dry ingredients and then add the nut flour.
Make a well in the center of the dry ingredients and pour in the coconut milk mixture. Mix the batter by bringing the dry ingredients into the liquid, rotating the bowl as you go. Do not press or over mix the dough. It will come together quickly into a crackly soft dough.
Scoop 1/4 cup of batter per biscuit onto the prepared baking sheet, leaving 2 inches in between. A 1/4 cup ice cream scoop, works well for this. Generously sprinkle the top of the biscuits with sugar.
Bake for 14 to 16 minutes, or until set and lightly browned on top. Flip one over; the bottom should be brown.
Cool on wire rack for a couple of minutes before serving. Serve warm with vegan butter, jam, cream, and/or fresh or cooked fruit.
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Does Rouxbe have a good recipe for the pastry cream?,also l don’t have whole wheat pasty flour or the all purpose flour,l only have whole wheat flour, will whole wheat flour work?
Victoria, please review the course material in flours and you will see that whole wheat flour is too strong for pastries. You do need AP flour and whole wheat pastry flour for the course. Students who truly did not have access were able to figure out a formula. You are better off posing your questions in the Qand A. You’ll be able to find answers to many questions already asked. It is a great resource.
Thank you! I love making food and I am really enjoying this class!
We own a nutramill and my mom buys wheat berries that we mill into fresh flour. Sometimes we have pastry wheat berries on hand and we use it for all our pastries.
I made an egg and biscuit strata with baking soda biscuits which became soggy when cooked and lost all biscuit form, i.e., the biscuit base was incorporated into the finished eggs and lost all form. Would the drop biscuits be better for an egg and biscuit strata? What is your best suggestion for making a biscuit base that retains the integrity of a biscuit at the bottom of a single serve cast iron pan for a delicious restaurant quality egg biscuit strata? I am using a deck oven for the bake. Thank you!
Hello Rouxbe, just commenting that when I made this, I was completely surprised at the almost-sweet moistness of the biscuit. The secret ingredient and one that I don't use often: full-fat coconut milk. Delicious!
I would like to see a cooking course for a youngster and parent. Good for learning about healthy eating habits and excellent parent/child time. I am learning a lot from the FOK cooking class and appreciate all your help. Thanks.
Fran C • Rouxbe Staff •Victoria, please review the course material in flours and you will see that whole wheat flour is too strong for pastries. You do need AP flour and whole wheat pastry flour for the course. Students who truly did not have access were able to figure out a formula. You are better off posing your questions in the Qand A. You’ll be able to find answers to many questions already asked. It is a great resource.
Toni B •Victoria i love the fact that you are interested in cooking already. Keep it up and before you know it you'll be answering questions. :-D
Anthony G •I made an egg and biscuit strata with baking soda biscuits which became soggy when cooked and lost all biscuit form, i.e., the biscuit base was incorporated into the finished eggs and lost all form. Would the drop biscuits be better for an egg and biscuit strata? What is your best suggestion for making a biscuit base that retains the integrity of a biscuit at the bottom of a single serve cast iron pan for a delicious restaurant quality egg biscuit strata? I am using a deck oven for the bake. Thank you!
Lauren L •Hi Anthony. I much prefer putting the biscuit batter on top and then baking. It eliminates sogginess and can help determine doneness. Lauren
Hannah F •Hello Rouxbe, just commenting that when I made this, I was completely surprised at the almost-sweet moistness of the biscuit. The secret ingredient and one that I don't use often: full-fat coconut milk. Delicious!
Char N • Rouxbe Staff •Hi Hannah! Loved your comments regarding the biscuits. The biscuits are a nice treat for any occasion. Thx for writing. Cheers, Char