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Easy-to-make vegan chickpea flour drop biscuits that are grain-free, gluten-free, and scrumptious! They can be varied in umpteen different ways to suit your tastes and preferences, too.
Not every biscuit can be light, fluffy and delicious while also being grain-free, vegan, and easy-to-make. Oh, and protein-rich (4.5 grams per biscuit), too.
In fact, few biscuits come anywhere close.
This one can. Once again, it’s chickpea flour that makes the impossible possible, this time in convenient quick-bread form. And whether you embrace or eschew grains, this is a biscuit recipe you will want to try, for the buttery-nutty flavor, tender texture, and great nutrition.
Recipe Benefits
Here is a more complete list of what makes these chickpea flour biscuits so great. They are:
- Vegan (dairy-free and egg-free)
- Gluten-free
- Grain-free
- High in protein
- High in fiber
- Versatile
- Super easy to make
How to Make Vegan Chickpea Flour Drop Biscuits
Drop biscuits are the real wonder bread.
The ingredient proportions are the same as for rolled and cut biscuits except for the liquid. Adding a higher proportion of liquid allows the dough to be “dropped” off a spoon onto a baking sheet. Express bread! These chickpea flour biscuits, for example, are ready (start to finish) in just about 15 minutes.
How to Make Nondairy Buttermilk
A key to creating the light texture and mellow flavor of these biscuits is making some sour milk. I know, “sour milk” may not inspire delectable imagery, but is an essential element for countless varieties of tender quick bread (think buttermilk pancakes, biscuits and breads).
Making nondairy buttermilk, or sour milk, is as simple as stirring some vinegar into the milk of your choice and letting the mixture stand for a few minutes before using.
It is remarkable how the small amount of acidity elevates the biscuits from good to great (trust me; I made the biscuits with water and with plain milk, first. Souring the milk is the way to go here!).
You won’t have to cut in/work in chilled butter or fat, either. Instead, stir in the oil of your choice (my choice is olive oil) along with the sour milk. After that, just drop, bake and eat!
Step by Step Directions
- Preheat oven to 425F (210C).
- Line a baking sheet with parchment paper.
- In a small cup or bowl, combine the milk and vinegar. Let stand at least 2 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the milk mixture and olive oil until blended.
- Immediately drop 6 equal portion of dough onto prepared baking sheet, spacing at least 2 inches apart.Bake in the preheated oven for 10 to 13 minutes until puffed and golden brown at the edges. Serve warm or cool completely.
How to Serve Chickpea Flour Drop Biscuits
It should go without saying that these biscuits are perfect alongside a mug of hot soup for supper, but do not forget about lunch (um, yes, I would like a biscuit sandwich) and breakfast (bring on the jam!).
Chickpea Flour Drop Biscuit Variations
A plain biscuit is always grand, but depending on your mood and inclination, you may want to play dress-up by adding some stir-ins or sprinkles. The sky’s the limit, but here are some of my favorite options:
- Fresh or dried herbs (e.g., rosemary, parsley, thyme, herbes de Provence)
- Cheese (nondairy, or some nutritional yeast for cheez-y flavor)
- Seeds (e.g., sesame, poppy, hemp, or an assortment + dried minced onion & garlic for an “everything” biscuit)
- Flaked coconut (stir some in & sprinkle some on top for toasted coconut bliss)
- Spices + sweetness (e.g., cinnamon sugar, cardamom, ginger, pumpkin pie spice)
It’s hard to choose a favorite, but my coconut biscuit variation is topping my list these days. I added a restrained slather of ginger preserves on this beauty late this morning for my second breakfast (#eatlikeahobbit). Happy baking, everyone!
How to Store Vegan Chickpea Flour Drop Biscuits
Store the cooled biscuits in an airtight container at room temperature for 2 days, the refrigerator for 5 days or the freezer for 3 months.
Related Posts:
- Vegan Grain-Free Drop Biscuits {Oil-Free, Easy}
- Grain-Free Sweet Potato Drop Biscuits {Vegan, Oil-Free}
- Cauliflower Biscuits {4 ingredients, vegan, grain-free, oil-free}
- Coconut Flour Lentil Cookies {Grain-free, Vegan}
- Healthy Oil-Free Granola {vegan, gluten-free}
Vegan Chickpea Flour Drop Biscuits (Grain-Free)
Easy-to-make vegan chickpea flour drop biscuits that are grain-free, gluten-free, and scrumptious! They can be varied in umpteen different ways to suit your tastes and preferences, too.
Ingredients
- 1/2 cup (118 mL) nondairy milk
- 1 teaspoon white or cider vinegar
- 1 and 1/4 cups (150 g) chickpea flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons (45 mL) oil of choice (I used olive oil)
Instructions
- Preheat oven to 425F (210C). Line a baking sheet with parchment paper.
- In a small cup or bowl, combine the milk and vinegar. Let stand at least 2 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the milk mixture and olive oil until blended. (Note: if the biscuit dough seems dry, add a tablespoon or more milk, or water).
- Immediately drop 6 equal portion of dough onto prepared baking sheet, spacing at least 2 inches apart.
- Bake in the preheated oven for 10 to 13 minutes until puffed and golden brown at the edges.
- Serve warm or cool completely.
Notes
Storage: Store the cooled biscuits in an airtight container at room temperature for 2 days, the refrigerator for 5 days or the freezer for 3 months.
Nutrition Information
Yield 6 Serving Size 1 biscuitAmount Per Serving Calories 138Total Fat 8.6gSaturated Fat 1.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 286mgCarbohydrates 11.6gFiber 2.2gSugar 2.1gProtein 4.5g
Erica
Sunday 25th of February 2024
These turned out so much better than I expected! They were quick, and they’re good next time I’m gonna add some more stuff this time I just added a bit of cheesy flavor. Thanks for the recipe.
Camilla
Monday 26th of February 2024
Hooray! I’m so glad the biscuits exceeded expectations, Erica :)
Michelle
Friday 23rd of February 2024
Really good biscuits. I have tried lots of gluten free biscuit recipes that turned out like duds, but these were really easy and delicious. Will definitely make again.
Camilla
Saturday 24th of February 2024
Great, Michelle, I am so glad that they turned out well and you liked them!
Cali
Thursday 18th of January 2024
Good day, is there anything to replace the oil with please?
Camilla
Thursday 18th of January 2024
Hi there Cali! You could replace the oil with applesauce, or pumpkin purée. A runny nut butter or tahini should also work nicely :)
Holly
Saturday 13th of January 2024
These biscuits are great! Sliced nicely and were good with savory food as well as with jam. They kept well for a week in a plastic container. I'm going to use toasted garbanzo bean flour in my next batch, hoping to reduce a little of the "raw bean" taste. These came together in seconds and the dough was super easy to handle.
Camilla
Tuesday 16th of January 2024
Wonderful, Holly, so glad that you like these. I love the ease of drop biscuits (me? lazy? umm, guilty :)) Toasting the garbanzo be a flour os a great idea. It does indeed make the chickpea flavor nuttier and less bean-y. Enjoy!
Margaret Lopatka
Saturday 2nd of December 2023
Excellent. Doubled recipe, they came out perfectly. Could hardly believe that I made chickpea bread --no eggs -- and it didn't crumble. Could even thin-slice the biscuit.
The second time I made it, added oregano, dill, onion powder and garlic powder. Slathered on guacamole to savory biscuit. Delish. (Next version I am thinking cinnamon, nutmeg, ginger, and a little honey or agave.) Thanks for recipe.
Camilla
Saturday 2nd of December 2023
That is simply wonderful, Margaret! Oh my goodness, your variation— plus the toppings— is making me very hungry!