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 →
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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.
Barbara says
These are so good! I used whole wheat flour and unsweetened soy milk and a little less salt. Tender, quick, and delicious. Thanks!!
Gill says
Hi, I just made these & they're delicious! So quick & easy, am soo glad I found this oil free recipe & will be making it regularly. Thank you!
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.
summer says
what do you mean by baking flour?
Melanie McDonald says
Bob's Red Mill 1 to 1 baking flour is the name of the GF flour I was recommending to someone who wanted to try to make them GF
Anne says
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
Jennifer says
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!!!
IB says
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.
Melanie McDonald says
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!
Jin says
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.
Melanie McDonald says
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!
Carol says
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. :-)
Alexandria Phillips says
AMAZING!!! LIFE CHANGING!!! I turned them into herbed biscuits for a vegetable soup and this is my new go to biscuit recipe!
Melanie McDonald says
Love this! I'm so pleased you're enjoying them!
Carol says
Which herbs did you add? I'd like to do that also.
Linda Winn says
Tried thks recipe and was very nappy with the results. Quick, easy, and delicious!
Andi Kelly says
These are fantastic! Beyond delicious and so fast and easy. Thank you for this recipe.