Easy Olive Oil Drop Biscuits – An October Unprocessed Recipe

Drop biscuits are the easiest sort of biscuits to make. They’re a little bit denser than your typical biscuit, because they use oil instead of butter, and they cook up fast enough to prepare even on a busy weeknight! These olive oil drop biscuits are a healthier version of the classic recipe.

Heather has talked before about how bread from the store is often not October Unprocessed-friendly, and that’s been a bit of a challenge for me. I love toast for a quick breakfast, and we often use garlic bread to bulk out simple meals like soup or a veggie roast in the evenings. I finally did find some bread at the store that’s just flour, water, a little sugar, yeast, and salt, but by this week the idea of making some kind of bread product from scratch was in my head. It was happening.

This came to a head on Monday when my friend Jes posted this awesome recipe for vegan corn gravy. Not only did I have all of the gravy ingredients in the house, but it was a great excuse to make biscuits! I did not grow up in the south, but I’ve been in Atlanta for over a decade, and biscuits and gravy just felt so perfectly southern.

Since October Unprocessed meant that my precious Earth Balance was off the table this month, I decided to make drop biscuits rather than more traditional southern ones. Drop biscuits call for oil, not butter, so they’re easy to veganize without processed ingredients!

I served these up with Jes’s corn gravy and some tofu and broccoli roasted in sesame oil for supper and ate them for breakfast with apple butter (pictured at the top there) for breakfast this morning.