This recipe for Garlic & Herb Drop Biscuits is one of my favorites - I make these with dinner at least twice a week because they only take 10 minutes from start to finish and they go with almost any meal. I started making drop biscuits about two years ago and this version is the current staple because the results are surprisingly light and fluffy! I also love the fact that this recipe doesn't include any milk or butter, so it's vegan-friendly.
To make the biscuits you will need:
1 2/3 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup canola oil
1/2 Tablespoon garlic powder
1 Tablespoon herbs (I use an Herbs de Provence mixture, which includes thyme, rosemary, lavender flowers, and fennel. You can use any herbs you like or something fresh from your garden!)
Preheat your oven to 450F (232 C). Lightly grease a baking sheet or use parchment paper.
In a medium sized bowl mix the flour, baking powder, salt, garlic powder, and herbs. Add the water and canola oil and stir until all the ingredients are combined (it will be very sticky and a little hard to stir because it is a thick dough, but that's the way it's supposed to be). Use a spoon to scoop out the dough and drop onto the baking sheet, leaving about 1 1/2 inches between each biscuit. I like to make big biscuits, so I get 10-12 biscuits from each recipe.
Bake for about 8 minutes, until you see them just start to turn golden brown.
These biscuits are delicious fresh from the oven, but I also like to save any that are leftover for lunch the next day!
**Here's another tip: When I make a hearty soup or stew in my dutch oven, I will whip up a batch of this dough and drop scoops of it directly on top of the soup Then I put the dutch oven in the preheated oven just like I'm making biscuits. The dough bakes while floating on top of the soup!**