This wholesome maple cinnamon drop biscuit recipe is quick, effortless and comes together with just eight simple ingredients. With no rolling or cutting out dough, these no-fuss drop biscuits will work their way into your weekly meal-prep in no time, guaranteed!
There is something incredibly comforting about warm tender biscuits fresh out of the oven, but the idea of making homemade biscuits has always felt like such a large task in the midst of the hustle and bustle of everyday life. It was one of those recipes that I put off until the holidays or for a special occasion. Let’s be honest, who has time for rolling out and cutting dough in the center of a crazy week? Not this mom!
Thankfully, the kids and I got a little creative in the kitchen this past fall and kicked our classic biscuit recipe up a notch. We hoped to create something simple, delicious and universal to enjoy with any meal, any time. It is here, where this delicious maple cinnamon drop biscuit recipe was born. We hope you love them as much as we do!
Maple Cinnamon Drop Biscuits Ingredients
These wholesome maple cinnamon drop biscuits are tender, perfectly moist and delicious by themselves, or topped with a drizzle of raw honey, a spread of our delicious apple butter, vegan butter, or jam. Don’t forget to whip up a batch for dipping in your favorite chili…yumm!
Here are the few simple ingredients that make this recipe extra special:
- Whole wheat pastry and all-purpose flour – The perfect flour blend to keep your drop biscuits light, tender, and fluffy.
- Almond flour – For moisture and a healthy nutrition boost.
- Non-dairy milk and Apple Cider Vinegar – To create the perfect vegan buttermilk.
- Pure Maple Syrup – For deliciously moist and naturally sweetened drop biscuits.
- Baking powder and baking soda – To give our drop biscuits that beautiful lift.
- Cinnamon – For a rich, warm flavor, perfect all year long.
- Salt – To bring all of these flavors together.
Simple Maple Cinnamon Drop Biscuits Variations
We are in love with this drop biscuit recipe just as it is, but don’t hesitate to switch it up.
Check out a few simple variations below:
- Almond flour – Oat flour is a great replacement for almond flour in this recipe. To create oat flour, add old fashioned rolled oats to a high speed blender and pulse into a flour.
- Non-dairy milk – We prefer almond milk in the recipe, but any non-dairy milk will work here.
- No Apple Cider Vinegar? – No problem! Freshly squeezed lemon juice will work perfectly in its place.
- Be careful not to overmix! – These biscuits bake perfectly when mixed until just well combined. The biscuits will come out more dense than light and fluffy, if overmixed.
- Freezer-friendly – Store extra biscuits in a large freezer bag in the freezer for up to one month. Thaw at room temperature or toss one in the microwave for 30 seconds and enjoy!
Decide to change it up? Let us know how it turns out in the comments below. Getting creative in the kitchen is what we love best!
How To Make Maple Cinnamon Drop Biscuits
First, gently stir vinegar and plant milk together, then set mixture aside for 5 minutes. This process will allow the milk to curdle and create the perfect vegan buttermilk. Slowly, whisk in pure maple syrup, once buttermilk has set.
Second, to a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt. Then create a well in the center of the dry ingredients and fold in the vegan buttermilk mixture until well combined. Be careful not to overmix to avoid dense biscuits.
Next, drop large spoonfuls of the dough onto the prepared baking sheet, creating a circle. Leave an inch of room between the biscuits for rising. This process should yield 18-20 biscuits. Bake for 8-10 minutes or until the biscuits are lightly golden.
Lastly, serve these delicious biscuits with a spread of vegan butter, or a drizzle of raw unfiltered honey. Then store leftover biscuits in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month, but we are pretty sure they will be gone before then!
More Delicious Recipes
If you love our maple cinnamon drop biscuits as much as we do, then try one of these wholesome and delicious plant-based recipes next:
- Chocolate Peanut Butter Buckwheat Granola
- Vegan Pumpkin Banana Muffins
- B’s Simple Vegan Waffles
- Maple Quinoa Breakfast Porridge
Maple Cinnamon Drop Biscuits
Wholesome maple cinnamon drop biscuits made effortlessly with just eight simple plant-based ingredients.
Ingredients
- 2 cups unsweetened non-dairy milk (we prefer almond milk)
- 2 tablespoons Apple Cider Vinegar, or fresh squeezed lemon
- ¼ cup pure maple syrup
- 1 ½ cups whole wheat flour
- 1 1/2 cups unbleached all purpose flour
- 1 cup almond flour (oat flour for nut-free)
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Directions
- Step 1 Gently stir vinegar and plant milk together, then set mixture aside for 5 minutes. This process will allow the milk to curdle and create a vegan buttermilk.
- Step 2 Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Step 3 In a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt.
- Step 4 To the bowl with the milk and vinegar mixture, gently whisk in the pure maple syrup.
- Step 5 Create a well in the center of the dry ingredients and fold in the wet ingredients until well combined, being careful not to overmix to avoid dense biscuits.
- Step 6 Drop large spoonfuls of the dough onto the prepared baking sheet, creating a circle. Leave an inch of room between the biscuits for rising. This process should yield 18-20 biscuits.
- Step 7 Bake for 8-10 minutes or until lightly golden.
- Step 8 Serve with a spread of vegan butter, or a drizzle of raw unfiltered honey.
- Step 9 Store leftover biscuits in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Remove from the freezer and thaw in the refrigerator overnight, or reheat in the microwave for a faster option.
