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    Home » Recipes » Bread & Biscuits

    Published: Mar 4, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 62 Comments

    Healthy Oil-Free Vegan Biscuits

    JUMP TO RECIPE PIN WATCH VIDEO
    4.95 from 54 votes
    Healthy Vegan Biscuits

    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.

    a basket full of biscuits

    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.

    In this post:

    Jump to:
    • Ingredient Notes
    • How to make Healthy Vegan Biscuits
    • Storage
    • Serving Suggestions
    • Recipe FAQs
    • Recipe Video
    • Recipe
    • Comments & Reviews

    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.

    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:

    ingredients for healthy vegan biscuits

    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 matter 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 note regarding the almond flour/almond meal - This 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:

    how to make healthy vegan biscuits
    1. Mix the milk and vinegar together.
    2. Mix the dry ingredients together in a large mixing bowl.
    3. Combine the two.
    4. Drop scoops onto a baking sheet then bake. No cutting required!

    Success tip - Don't over-mix the biscuit batter/dough. Just mix gently until you can no longer see any dry flour. A few small lumps are fine.

    Storage

    Cool the drop biscuits completely on a wire rack then store in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Simply cool, place in freezer bags or containers and freeze. Leave out at room temperature for a couple of hours to defrost.

    To reheat, place on a baking tray and bake at 350°F (175°C) for 10 minutes.

    Serving Suggestions

    Healthy Vegan Biscuits are really versatile. Serve them with vegan sausage, sausage 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 and

    It kind of defeats the healthiness of them, but I just adore them spread with vegan butter and a splodge of jam or lemon curd for breakfast!

    vegan biscuits spread with vegan butter and jam

    Recipe FAQs

    Can I make vegan gluten-free biscuits?

    Yes. The recipe works well with Bob's Red Mill 1 to 1 Baking Flour.

    What can I use instead of almond flour?

    There is no substitute. The almond flour or meal is crucial to the success of this recipe.

    This recipe is adapted from Mom's Baking Powder Biscuits with Almonds from the book The Mindful Vegan.

    Recipe Video

    Recipe

    a basket of healthy vegan biscuits

    Healthy Vegan Biscuits

    Author: Melanie McDonald
    4.95 from 54 votes
    Healthy Vegan Biscuits made with whole-grains and no oil or butter. These completely oil-free biscuits are super speedy. They can be mixed, baked and ready to eat in about 15 minutes. Gluten-free option included!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 5 minutes
    COOK TIME: 10 minutes
    TOTAL TIME: 15 minutes
    Servings: 10 biscuits

    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

    • USA Pan Baking Tray
    Prevent your screen from going dark

    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

    Important note regarding the almond flour/almond meal - This 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.
    Success tip - Don't over-mix the biscuit batter/dough. Just mix gently until you can no longer see any dry flour. A few small lumps are fine.
    Storage - Cool the drop biscuits completely on a wire rack then store in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Simply cool, place in freezer bags or containers and freeze. Leave out at room temperature for a couple of hours to defrost.
    To reheat -  Place on a baking tray and bake at 350°F (175°C) for 10 minutes.

    NUTRITION

    Serving: 1biscuitCalories: 103kcalCarbohydrates: 16gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 127mgPotassium: 170mgFiber: 1gSugar: 1gVitamin A: 50IUCalcium: 95mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on January 2nd, 2018. I've since tweaked the recipe, rewritten the post and added a video. I hope you enjoy it. Thank you for following A Virtual Vegan!

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      Recipe Rating




    1. Nancy Koopman says

      November 27, 2022 at 10:36 am

      3 stars
      Each time I try this recipe, the dough is very soupy. I’m not sure what I’m doing wrong as I’m following the recipe step by step. I’m using gluten free flour. That’s the only change. Would you have any suggestions? I really like biscuits and want this recipe to work. Thank you! Love all of your recipes and make a lot of them!

      Reply
      • Melanie McDonald says

        November 27, 2022 at 12:15 pm

        Maybe it's the flour you're using. They all have different absorbency. I know they work with Bob's Red Mill 1 to 1 baking flour so maybe try them with that.

        Reply
    2. Anne says

      November 19, 2022 at 5:52 am

      5 stars
      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. We had them with vegan butter and blackberry jam. These are now my go to scones... sorry...biscuits... I'm Irish, hence scones...
      Thanks again Mel. Your recipes never fail me! X

      Reply
    3. Jennifer says

      November 05, 2022 at 5:40 pm

      5 stars
      These were really tasty! A lovely accompaniment for soup. I made them with Bobs Red Mill Gluten-free 1:1 flour. Having tried many of your recipes, I always weigh the flours on a scale. It was helpful to have the note about the increased bake time for GF flour. This will be my go-to recipe for biscuits!!!

      Reply
    4. IB says

      October 17, 2022 at 8:16 pm

      Hello, thank you so much for this recipe. I have been searching for an oil free biscuit recipe. Can you use Einkorn Whole Wheat Flour or Einkorn All Purpose Flour for this recipe? If yes, is there an adjustment in the amount of flour to use? Thank you.

      Reply
      • Melanie McDonald says

        October 19, 2022 at 10:22 am

        I have no experience of baking with einkorn flour and have never tried it in this recipe so can't say how they'd turn out. Sorry!

        Reply
    5. Jin says

      September 06, 2022 at 1:13 pm

      Hi Mel, I hope to try your recipe soon, but am hesitant because I ended up with inedible, very bitter, metallic-tasting biscuits using another similar recipe that called for 1 tbs baking soda and 1/2 tsp baking powder (noted yours is 1/4 tsp). The baking soda & powder I used were aluminium-free - and purchased in Australia. Other reviewers raved about that recipe though, so I'm not sure what went wrong on my part.

      Hoping you could share any insights about the potential bitterness? Thank you so much.

      Reply
      • Melanie McDonald says

        September 06, 2022 at 3:02 pm

        I've made these hundreds of times and never had an issue and never had reports from anyone else so hopefully you won't have an issues. A couple of things spring to mind that could have contributed. Might you have got the baking soda/bicarb and baking powder mixed up? I've done it plenty of times! Too much baking soda tastes nasty. Or did you accidentally use raising flour? That along with the baking powder and soda would have been a bit much. You also mention being in Australia. Your tablespoons are a lot bigger. 20ml as opposed to our 15ml. Did you compensate for that? If not that that will be why things were a bit off. For this recipe you would need 3 teaspoons of baking powder NOT one of your tablespoons, and 1/4 teaspoon baking soda/bicarb. I hope that helps!

        Reply
    6. Carol says

      July 22, 2022 at 8:23 am

      5 stars
      BLESS YOU so much for this recipe!! I've been wanting one that just uses plant milk!!! Thank you so much! Tastes great and easy and hubby likes them! A win-win. :-)

      Reply
    7. Alexandria Phillips says

      May 16, 2022 at 7:35 am

      5 stars
      AMAZING!!! LIFE CHANGING!!! I turned them into herbed biscuits for a vegetable soup and this is my new go to biscuit recipe!

      Reply
      • Melanie McDonald says

        May 16, 2022 at 3:11 pm

        Love this! I'm so pleased you're enjoying them!

        Reply
      • Carol says

        July 22, 2022 at 8:25 am

        Which herbs did you add? I'd like to do that also.

        Reply
    8. Linda Winn says

      March 29, 2022 at 9:58 am

      5 stars
      Tried thks recipe and was very nappy with the results. Quick, easy, and delicious!

      Reply
    9. Andi Kelly says

      March 23, 2022 at 11:54 am

      5 stars
      These are fantastic! Beyond delicious and so fast and easy. Thank you for this recipe.

      Reply
    « Older Comments

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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