These stuffing-inspired drop biscuits would be a nice change of pace from traditional stuffing. They are from Seed Catering Co., an Austin-based caterer that shared the photo on Instagram for our #Austin360Cooks project. Contributed by @seedcateringco

These vegan biscuits from the Austin-based Seed Catering Co. (@seedcateringco on Instagram) are easy to make and reminiscent of stuffing, but without any eggs or butter.

This week, don’t forget to share your Thanksgiving photos with us and fellow readers by adding #Austin360Cooks to your posts on social media. Readers have already submitted dozens of Thanksgiving dishes so far this year, which you can see in the gallery below the recipe.

Stuffing Drop Biscuits

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 Tbsp. nutritional yeast
2 tsp. poultry seasoning
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh sage, minced
8 Tbsp. solid coconut oil
1/2 cup celery, small diced (1-2 celery stalks)
1/2 cup scallions, thinly sliced (2-3 scallions)
1 cup cold coconut milk (full-fat)

Heat oven to 450 degrees. Mix flour, baking powder, baking soda, salt, nutritional yeast, poultry seasoning, rosemary and sage in a medium mixing bowl.

Drop each tablespoon of coconut oil into a different area of the flour mixture so they are evenly spread out, then with your hands rub the mixture together until it’s incorporated and formed into tiny crumbles. Add the celery and scallions and lightly stir.

With a fork, mix in the coconut milk until the dough just comes together. Be sure not to overmix. Form dough into 9 or 10 rough rounds, placing them on a parchment-lined baking sheet. Bake until they begin to brown, 15 to 18 minutes. Makes about 10 biscuits.

— From Seed Catering Co. (@seedcateringco)

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