Sides, Vegan Food

Cheesy Cheddar & Herb Drop Biscuits


These Cheesy Cheddar & Herb Drop Biscuits are dairy-free, extra extra special and most importantly EASY! They are dairy-free, only a handful of ingredients and much less messy than traditional biscuit making! Crunchy on the outside, yet buttery soft inside. Made with simple ingredients like flour, baking powder, herbs, salt and dairy-free butter & cheese. Eat these Cheesy Cheddar & Herb Drop Biscuits nice and warm out of the oven with a spread of vegan butter. It doesn’t get much better than that!

Watch the video tutorial here!

What are Drop Biscuits?

Drop biscuits are just like regular biscuits, but with no rolling required. Just scoop the dough onto a baking pan with an icecream or mashed potato scoop (or a super large cookie scoop)! No mess, no rolling, no floury countertops. No fuss!

You can make these Cheesy Cheddar & Herb Drop Biscuits to eat by themselves, or as a side with dinner. You can also make them without the cheddar or herbs and use them over a casserole or on top of cobbler!

What Ingredients Do I Need?

Only a few pantry staples, plus your favourite plant-based cheddar, butter and milk! I like to use Becel buttery sticks, oat milk, and Daiya cheddar shreds.

  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Sugar
  • Mixed Herbs
  • Vegan Butter
  • Nondairy Milk
  • Vegan Cheese Shreds

cheddar & herb drop biscuits

How to Make these Cheesy Cheddar & Herb Drop Biscuits:

It only takes a few simple steps to make them!

  1.  Whisk together the dry ingredients. Simple as that! Flour, baking powder, salt, sugar, and mixed herbs.
  2. Cut in the cold vegan butter with a pastry blender. You could also pulse it all in a food processor!
  3. Add the nondairy milk and stir until just combined. This dough is slightly stickier than regular biscuit dough, but that’s fine because you just scoop it with a scoop and don’t need to worry about getting your hands all messy.
  4. Bake in preheated oven until golden brown. Remove and let cool slightly before enjoying.

cheddar & herb drop biscuits

More Biscuits?

I think we can all agree that we need to put biscuits on the meal plan for this week! And if you’re looking for more biscuit inspiration, check out these recipes!

Extra Flaky Vegan Cheddar Biscuits

Biscuit BLTs with Tofu Bacon

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Cheesy Cheddar & Herb Drop Biscuits (dairy-free!)

  • Author: Liv B
  • Total Time: 35 minutes
  • Yield: approx 8 biscuits


These Cheesy Cheddar & Herb Drop Biscuits are dairy-free, made with only a handful of ingredients and much less mess than regular biscuits.


  • 2 cups all-purpose flour (240 g)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1 tbsp mixed herbs
  • 1/2 cup cold vegan butter
  • 1/2 cup vegan cheddar shreds
  • 3/4 cup nondairy milk


  1. Preheat the oven to 450 F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and mixed herbs.
  3. Add the vegan butter and cut into the dry ingredients with a pastry cutter or pulse in a food processor until it has a crumbly consistency.
  4. Stir in the cheese shreds.
  5. Add the nondairy milk and stir until just combined into a very thick batter. Do not over-mix, just stir until the dry ingredients are incorporated.
  6. Use a large cookie scoop or mashed potato/icecream scoop (mine is approx 4 tbsp) onto the prepared baking sheet.
  7. Bake for 16-18 minutes until lightly golden brown on top. Remove from oven and let sit 5-10 minutes. Then enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes

cheddar & herb drop biscuits


  1. DivineMissM

    These biscuits are amazing!!! Thank you for sharing the recipe.

  2. Lovely but, mine came out really crumbly. Any advice??

  3. Christine Gaillard

    Delicious and so easy and fast to make. Goes so well with soup as the weather gets colder. Thank you.

  4. Perfect crisp outside, soft crumb inside! I think they’d also be yummy with butter and jam if I leave out the cheese and herbs.

  5. Very simple biscuit recipe and super easy to make. The drop technique is faster and less mess than traditional biscuit methods. I used Country Crock Plant Butter sticks, Herbs de Provence (from Trader Joe’s), soy milk and vegan mozzarella shreds (because that’s what I had on hand). They were just as the recipe states: soft on the inside and a nice crunch on the outside. I served these biscuits along side split pea soup and my family really liked them.

  6. Herbally challenged any suggestions on herbs? Did I miss this part?

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