Healthy Vegan Biscuits made with whole-grains and no oil or butter. These completely dairy-free and oil-free biscuits are super speedy. They can be mixed, baked and ready to eat in about 15 minutes! Gluten-free option included.
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FEATURED COMMENT
"Mel, these are amazing, thank you! Just made a batch and am having to restrain The Husband from eating the lot!!! We can't believe they're so healthy...Your recipes never fail me! "
- Anne ⭐️⭐️⭐️⭐️⭐️ More reviews →
Most biscuit recipes, like my Vegan Sweet Potato Biscuits, rely on lots of vegan butter to create the signature, tender, flaky layers, and they are utterly delicious, but sometimes it's nice to have a healthier option available.
And that's where my Healthy Vegan Biscuits come in. These super-easy vegan drop biscuits contain absolutely no oil or butter. Just like in my Healthy Pie Crust, the necessary fat comes from almond flour instead, making them a fantastic oil-free, whole food plant-based biscuit.
For biscuits made without butter, they bake up really nicely, are perfectly fluffy, and still have a buttery flavour thanks to the almond flour. And the fact you can mix up a batch start to finish in only 15 minutes is so handy.
For more ideas of how to use any leftover almond flour, check out my vegan almond flour recipes.
Mel x
Ingredient Notes
Make easy, healthy vegan biscuits with just a handful of pantry staples. That, along with their speediness, makes them so convenient. Here are the ingredients you will be needing:
And a few notes:
- Almond flour - Or fine almond meal. If you only have coarse almond meal you can give it a few pulses in a blender to make it finer. Be careful you don't turn it to almond butter though! You can find more vegan almond flour recipes here.
- Flour - You can use whole-wheat, spelt or all purpose flour. For vegan gluten-free biscuits use a good all purpose 1 to 1 gluten-free flour.
- Dairy-free milk - It doesn't matteer what type. Cashew milk, soy milk, oat milk or almond milk etc are all fine. The only one I don't recommend using is coconut milk.
Important
Almond flour is a crucial ingredient. There is no added oil or vegan butter in the recipe, and the almond flour is what provides the necessary fat. Without it, the recipe won't work.
How To Make Healthy Vegan Biscuits
Are you ready because my Healthy Vegan Biscuits with no butter come together FAST! Mix, drop and go. No fuss. No cutting. Within 15 minutes, you can be pulling a batch of vegan drop biscuits from the oven. These really are the best healthy biscuits!
Here's how to make them:
- Mix the milk and vinegar together.
- Mix the dry ingredients together in a large mixing bowl.
- Combine the two. Don't over-mix.
- Drop scoops onto a baking sheet then bake. No cutting required!
Serving Suggestions
Healthy Vegan Biscuits are really versatile. Serve them with vegan sausage, vegan gravy, vegan fried chick'n, vegan scrambled eggs, or with chili, soups and stews. Use them in place of bread for lunch, and they even make an awesome healthy cobbler-type topping on sweet or savoury dishes.
It kind of defeats the healthiness of them, but I just adore them spread with vegan butter, apple butter (I have Instant Pot Apple Butter, Slow Cooker Apple Butter, and Stovetop Apple Butter recipes), a splodge of jam, or lemon curd for breakfast!
Recipe FAQs
Yes. The recipe works well with Bob's Red Mill 1 to 1 Baking Flour.
There is no substitute. The almond flour or meal is crucial to the success of this recipe.
Recipe
Healthy Vegan Biscuits
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 cup (240 mls) plant-based milk , unsweetened & unflavoured
- 1 tablespoon apple cider vinegar
- 1½ cups (187 grams) flour , whole-wheat, spelt, all purpose (plain in the UK) or GF 1 to 1 baking flour
- ½ cup (50 grams) almond flour or fine almond meal
- 1 tablespoon baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
- ¾ teaspoon fine sea salt
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 450°F (230 °C) and line a large baking tray with a sheet of parchment paper or a silicone mat.
- Mix the vinegar with the plant-based milk and set aside.
- Add all of the dry ingredients to mixing bowl and whisk together.
- Add the milk mixture to the flour mixture, and stir to combine until you can't see any dry flour. Don't over-mix.
- Drop large rounded spoonfuls onto the baking tray. I use an ice cream scoop. they don't spread very much so you don't need a lot of space around each one.
- Bake for 10-12 minutes, until risen, lightly browned and a toothpick, skewer or thin knife inserted into one comes out clean. If using gluten-free flour they will take approximately 2 minutes longer.
NOTES
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NUTRITION
This recipe is adapted from Mom's Baking Powder Biscuits with Almonds from the book The Mindful Vegan.
Jennifer Galovich says
Hi — I am on a low sodium, low fat diet and was looking for a biscuit recipe that would suit. Your biscuits were delicious, but I have to question your nutrition information —. The sodium in 1 T of baking powder (1440 mg)+ 1/4 tsp of soda (320 mg)+ 3/4 tsp of salt (1770 mg) gives a total of 3530 mg so for 10 biscuits that’s 353 per biscuit. Nevertheless, they tasted great and I will try your pie crust next as I really want a low fat option.
Melanie McDonald says
Glad you enjoyed them Jennifer!
Regarding the nutritional info - It is intended as a guide only and is a computer-generated estimate. Varying factors such as ingredients used, product types, or brands purchased (for instance I just checked my baking powder and it is 900mg per tablespoon so much less than yours), natural fluctuations in fresh produce, and the way ingredients are processed can change the effective nutritional information hugely in any given recipe. Different online calculators provide different results depending on their own nutrition fact sources and algorithms too.
Having said that this recipe is a good few years old and I think probably used a different software, so I did just regenerate the nutritional info and the sodium estimate has increased.
Hope that helps!
Helen Butt says
I love this recipe! I've made it several times--so easy and tasty. For a sweeter biscuit to use in strawberry shortcake, how much sweetening would be good to add?
Melanie McDonald says
So pleased you're enjoying them, Helen! I've never made these sweet so I can't say for sure but I think I'd start with 1/4 cup (50g) of sugar the first time, then add a touch more next time if it's not quite sweet enough.
Kathy says
Just made a batch of these. Quick, easy, and absolutely delicious! And not just healthy because of no oil, when I put them in my tracker, the nutrients were incredible— better than any biscuits I’ve made before. 😊
Melanie McDonald says
So pleased you're enjoying them, Kathy!
Elizabeth says
Thank you for all your wonderful recipes. These Healthy Vegan Biscuits look so delicious. Could you please tell me if these are crunchy or soft? I’m always looking for recipes for crunchy vegan biscuits
Melanie McDonald says
They are soft and fluffy. If you were to brush them with some dairy-free milk before baking they might get a little crustier on the outside though.
To get a crusty outside and a fluffy tender and flaky interior you really need some vegan butter in the recipe, like this sweet potato biscuit recipe for instance: https://avirtualvegan.com/vegan-sweet-potato-biscuits/ When cooked in a cast iron pan the outsides on those get particularly crusty and caramelized. They are incredibly good. Hope that helps!
Trish says
I can’t even count the number of times I have made these biscuits. So much better than those made with applesauce. I use white whole wheat flour and almond flour from Costco. After my first batch I always double the recipe. I usually eat one every day for breakfast. I freeze them and take one out each morning and defrost in the microwave. Yesterday just for a change I added 2 tablespoons of sunflower seeds. The little added crunch was nice. Next time I’m going to try adding a little nutritional yeast. You just have to add a little splash more of milk. I passed this recipe on to my sister and she doubles the recipe and uses a hamburger press to make them larger and makes sandwiches with them. Thank you Mel for this recipe!
Chris Mac says
Thank you for this great , simple, versatile recipe that can be modified for many things.
I initially made drop biscuits for a
“chick pea pot pie” .. perfect!
But I also add 1/4 cup sugar for a sweet version - sometimes with blueberries
( Like a blueberry scone)
I recently made the sweet version as mini strawberry shortcakes and brought them to a party where everyone loved them !
Angela says
These are unbelievable. It took me no time to make these at all. I could not believe how fluffy and soft they were. I even used wheat flour in mine and they were so delicious. Absolutely recommend these for anyone that is looking for a biscuit. I used them with vegan pot pie instead of pie crust. Fantastic.
Melanie McDonald says
So pleased you enjoyed them Angela!
Bonnie says
Thank you, Mel! A wonderful, adaptable, and simple-to-make recipe! Recently, for flour, we have been using 86 grams of Mikuna chocolate Chocho powder with 101 grams of artisan bread flour. The biscuits came out perfectly! We make some other variations. All in all, this makes for a satisfying breakfast biscuit! Thanks again!
Bonnie says
Just what we were looking for! A way to satisfy that biscuit craving and provide a healthy breakfast! Husband approved! (We served them with apricot jam AND a home-made nut butter, recipe as follows: In the nut grinder, I mixed together one cup of ingredients as follows: I/2 cup walnuts, about 1/8 cup sunflower seeds, 2 tbsp hemp hearts, 3 tbsp flax meal, 3 tbsp soy milk, and 1/2 tsp salt. Mix until it forms a paste, scraping down sides as needed.) Again, great biscuits - thank you!
Kathy says
Hi Mel,
Just wondering how these biscuits would be as a biscuit for strawberry shortcake? Would they be sweet enough or do you think it would need a little sugar added to the recipe? Our family likes a biscuit for our shortcakes rather than the sponge cakes one usually sees in recipes. Would love your input on this.
Thanks so much for your great recipes
Melanie McDonald says
Hi Kathy, I think that will be fine as long as you go into it knowing they are going to be healthier biscuits and not your usual decadent, buttery, flaky biscuits. These are more cake-y in texture and you'll end up with a healthier strawberry shortcake.
I would add some sugar. Maybe 1/4 cup (50g). I'd use white flour too, and not spelt or wholewheat which are given as options. Hope that helps!
Judy says
I started using this recipe for sweet strawberry shortcake replacement. I add a little sweetner and it's one of my husband's favorite desserts. I use all purpose unbleached flour with almond flour.
Kathy says
Thank you so much for your very kind and helpful reply. I used the recipe exactly as you suggested and the biscuits were fantastic! The whole family commented on how good they were…not as dense as regular biscuits, light and fluffy but not as light as sponge cake…they were perfect! Making another batch right now!
lucy says
Can I substitute coconut flour for almond flour?
Melanie McDonald says
Definitely not. Coconut flour will not work as a direct substitute for any flour. I highly recommend reading this article written by a friend of mine if you'd like a lighthearted take on it and why it's the destroyer of all things delicious! 🤭 https://www.blissfulbasil.com/its-not-you-its-coconut-flour-19-times-coconut-flour-destroyed-something-delicious/