(vegetarian, nut free, soy free, can be vegan and/or gluten free)
Making your own biscuits may sound slightly intimidating, but I’m here to tell you it is SO not (especially with this mozzarella herb drop biscuit recipe!). There is no kneading or rolling involved in this biscuit recipe – simply mix the batter, “drop” onto the baking sheet, and bake! Even if you make a couple flubs here and there (the butter melts too much or you use too little milk), the result is always delicious!
Ingredients you’ll need for these Mozzarella Herb Drop Biscuits:
- all purpose flour
- white granulated sugar
- baking powder
- kosher salt
- unsalted stick butter
- milk of choice
- white vinegar
- fresh dill
- shredded mozzarella cheese
Make them vegan with unsalted vegan stick butter, dairy free milk, and vegan shredded cheese
I have used unsweetened dairy free milk in this recipe and it works great (there is no change in texture/taste)! I have not tried using unsalted vegan stick butter, but it should work well as long as you ensure it is well frozen beforehand. I would not recommend using vegan tub butter (the vegan butter that comes in round containers) because it is difficult to freeze and may have more water which will affect the texture of the biscuits. Vegan shredded cheese (one that you know melts well) should work well in this recipe!
Make them gluten free with gluten free all-purpose flour (+ xanthan gum)
Although it will give you a slightly different texture (less structure and not as fluffy from the lack of gluten), using gluten free all-purpose flour will likely still give you a delicious biscuit! Just make sure you use a gluten free all-purpose flour that includes xanthan gum – it will help with the texture/structure of the biscuits. I do not recommend using oat flour or almond flour, as they will give you drastically different results. Light buckwheat flour may work, but again keep in mind that the texture will be different than the original recipe.
How long do they last? Can I freeze them?
These biscuits last around four days when stored in an airtight container at room temperature, but are best when fresh! To save some for later while preserving their freshness, place them in an airtight container in the freezer on the day you bake them.