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.
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.
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 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:
- Mix the milk and vinegar together.
- Mix the dry ingredients together in a large mixing bowl.
- Combine the two.
- 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!
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.
This recipe is adapted from Mom's Baking Powder Biscuits with Almonds from the book The Mindful Vegan.
Recipe Video
Recipe
Healthy Vegan Biscuits
Author: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
NUTRITION
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!
Janet says
These were light, tender , and flavorful. Tasted like the real deal. Recipe was easy to follow and used ingredients I had in my pantry.
Donna Ballantyne says
Hi these were super easy to whip up for breakfast! They were light and fluffy and paired with vegan butter and jam it was a real treat!
Thank you so much!
Valerie Danels says
Love these, and the recipe is so easy! I really didn’t want to use vegan butter, which all the other recipes I looked at used. The almond meal is genius!
Melanie McDonald says
So pleased you're enjoying the recipe Valerie and thank you for taking the time to leave a review. It's much appreciated!
Kathy says
Excellent recipe. Love these. I'm trying to eat healthier by eliminating oil and butter. I will be making this recipe from now on. Thank you
Sharan says
I’ve tried several oil free biscuit recipes and this tops them all. These are so good and healthy. I used whole wheat CB pastry flour otherwise followed the recipe. Thank you!
Nancy Koopman says
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!
Melanie McDonald says
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.