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.
Hannah says
So good when made with spelt flour. Love they are so healthy!
Leslie says
This has become one of our favorite breakfasts on weekends! We absolutely love this recipe. I have started to put it in a non-stick muffin tin for a little more height.
A Virtual Vegan says
That's a great idea! Glad you're enjoying it!
heidi says
Could almond butter be used in place of the meal? If so, would you use 1/2 cup?
Thanks, Heidi
A Virtual Vegan says
I haven't tried it but I doubt it without some alterations elsewhere. You'd definitely need to reduce the milk. I have a feeling they'd end up gummy and oily. I might be wrong though. It's hard to say without trying it.
Amanda says
These were fantastic. My 12 year old said they were “yummy to the max”
Thanks so much
A Virtual Vegan says
I'm really pleased you both enjoyed them Amanda. Thank you!
Susan says
Your biscuits were great!
Judi Yeager says
I used cashews and ground them up as I had no almonds...delish! Worked well
Laurie says
My son's allergic to almonds so we substituted 1/4 cup mashed avocado and lessened the milk to about 2/3 cup and they were FANTASTIC! Light and fluffy with crunch on the outside. Can't taste the avocado but just the slightest tint of green (we didn't have wheat flour, just plain old white flour). So quick, this will be our new go-to for biscuits now!!
Melanie McDonald says
I'm glad they worked out for you Laurie!
Colleen says
Really liked these!
Caroline says
I like to use this on top of left over stew, to make a cobbler.
It's especially nice if you add 3tbs of nutritional yeast
Debrah says
Going to try this tonight with the split pea soup that I'm planning for supper.
Alocasia says
Just made these. They're great. Only problem I had was they didn't rise the pic. The spread out more like a thick cookie. Could that mean my baking powder isn't good? I did use whole wheat pastry flour and the 1/4 tsp. baking powder. Thanks!
A Virtual Vegan says
The recipe calls for 1 tablespoon of baking powder, not 1/4 tsp so that will be why they didn't rise as they should. Glad you enjoyed them regardless though. When you try them again you will notice a big difference!
Jonathan says
This recipe is just great. So simple and biscuits came out perfect. I substituted the wheat flour for a 1 to 1 gluten free flour and added a 1/4 tsp of baking soda and it came out fluffy, moist, and crisp on the outside. For oil free, gluten free, vegan biscuits I doubt you can get better!
Sophia Hamilton says
Wonderful for an oil/butter free biscuit recipe!
A Virtual Vegan says
Thank you Alex. Glad you are enjoying them!
Alex Walker says
These are AMAZING! So light! So fluffy! So wonderful with Tomato Jam! Mine didn't get very brown, or have the crunchy top I was looking for. Guess that means I'll be making them a lot to keep working on my skills!
Aditi says
Hi Mel! This is n awesome recipe! I didn’t have pastry flour, so used regular whole wheat flour and they turned out perfect! Thanks for posting. Can you please include more whole food plant based recipes? Thank you ????????
Katie says
These are so good. I was looking for a way to make fluffy biscuits without using vegan butter replacement or oil and these are perfect. Thank you! They'll be a favorite in my house.
A Virtual Vegan says
That's great. I'm so glad you are enjoying them Katie!
Heidi says
This is such a great recipe, thank-you! I added a little nutritional yeast and that worked well too
A Virtual Vegan says
So glad you enjoyed it Heidi!
AH says
Just made a batch for breakfast, because we didn't have any bread left. They are amazing!!! Very fluffy, light and moist. I was expecting a dense dry bread type texture, but they really taste like biscuits. My kids loved them! And they really do take 15 minutes tops! Thie recipe is a keeper. Thank you
A Virtual Vegan says
That's great! So glad you all enjoyed them. Making them is quicker than going out to grab some bread! Thanks so much for stopping by to leave feedback. I really appreciate it!
Stella says
Perfect!
Dave E says
could you substitute cashew meal for the almond?
A Virtual Vegan says
I haven't tried it but I think it would be fine.