Corn and Chive Drop Biscuits (Vegan)
Author: Allie
  • 1 Cup Almond Milk
  • 2 Cups All-Purpose flour
  • 2 Teaspoons apple cider vinegar
  • 1 Tablespoon baking powder
  • ½ Teaspoon baking soda
  • ¾ Teaspoon salt
  • 4 Tablespoons non-dairy unsalted butter, cut into pieces (like Earth Balance)
  • 1 Cup fresh corn kernels
  • 2 Tablespoons chopped fresh chives
  1. Preheat oven to 450 degrees
  2. Whisk Almond Milk and vinegar together and set aside. In a large bowl mix together the dry ingredients.
  3. Add in the cold butter pieces to the dry ingredients. Using your fingers, combine the butter into the flour mixture until it resembles course bread crumbs. Make a well in the center of the mixture and pour in the milk. Mix with a wooden spoon until slightly combined. Dough will be sticky .
  4. Quickly mix in the corn and the chopped chives.
  5. Turn dough onto floured surface, flour hands and fold dough 5-6 times(add more flour to the surface or dough as needed).
  6. Form dough into a 1 inch square shape, handling as little as possible. Use a 1" thick biscuit cutter or the rim of a drinking glass to portion out the dough into biscuit rounds. Repeat and place biscuits on a greased baking sheet. Sprinkle with sea salt.
  7. Bake 13-15 minutes or until the biscuits are puffed and lightly browned.
  8. Serve immediately.
  9. Allow extra biscuits to cool completely before storing in an air tight container.
Recipe by Key Ingredients at