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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"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 →
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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! - 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!
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, 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 and
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.
Cynthia says
Hi
I’d like to know how many calories are in one Biscuit?
Thank You
Cynthia S.
Melanie McDonald says
Nutritional information is always included at the bottom of each recipe.
Alyssa says
So simple and so delicious. Thank you!
Carol A Lopez says
They were tasty but mine came out flat. The batter was pourable not spoonable. I added the 1/2 tsp soda and upped the salt to 1 tsp. The only thing I could think is that the flour was freshly ground so maybe the volume was a little off. What do you think....more flour or less plant milk?
Melanie McDonald says
It definitely sounds like your liquid to flour ratio was off because the batter shouldn't be pourable. That's why they turned out flat. Because there was no structure.
Weighing flour (and flour-like substances) with a digital scale is the only way to be absolutely accurate when baking. Cups are not and cannot ever be accurate so I highly recommend purchasing a digital kitchen scale if you want accurate and consistent results when baking. You can pick them up for under $15.
Sarah says
Oh my goodness these are so good! This is going to be a staple for us from now on!!!!!
Brenda says
Awesome delicious biscuits! So quick and easy to make. Thank you, thank you ?
Hannah Veal says
Should I store them in the fridge or will they keep on the counter in a container?
They are AMAZING!!!
A Virtual Vegan says
It's up to you. I personally don't like keeping baked goods in the fridge because it changes the texture. I always just keep them in an airtight container. They do freeze really well though if you aren't going to eat them all quickly. I pop them in the oven straight from the freezer and they are just like freshly baked!
Judi Sweat says
Why do you need the almond meal?
A Virtual Vegan says
Because the recipe needs some fat for a good texture and that fat comes from the almonds. It also gives the biscuits a nice flavour.
CL says
This is my go to bisciut recipe now. I mix a little apple cider vinegar and baking soda in water rather than milk and they are even lighter and fluffier. I also add a pinch of white pepper, parsley and a little onion powder for savoury biscuits and gravy. Soooo good! ♡
Thanks for the wonderful recipe! xoxo
Vincent V Nguyen says
Hey, I was wondering if I could substitute almond meal for almond flour? I'm an amateur in baking so I'm not really sure if they are the same thing. Thanks!
A Virtual Vegan says
Yes that's fine. They are very subtly different but it won't make a difference in this recipe at all.
Kathryn Haviland-Pabst says
I lOVE that I found your site. As an artist and being well versed in the kitchen, I will say your site is wonderful! The lay out, everything is easy to find, great pictures! Thanks for all your hard work that goes into this!
A Virtual Vegan says
Thank you so much Kathryn! I'm really pleased you're enjoying it!
Rachel says
Wow, these are amazing!!
Erica says
Simply amazing! Thank you!
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!