Easy-to-make chickpea flour drop biscuits that are grain-free, vegan, 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.
They are a cinch to make, too! 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.
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 the sour milk (mock buttermilk) 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’s 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!
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!).
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 dairy, or some nutritional yeast for cheezy 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!
I was really craving something like a scone to go alongside my homemade jam. I immediately came to Power hungry because I know I can always depend on Camilla to offer the best recipes. Within 15 minutes I had beautiful baked goods topped with ja. I now make these two to three times a week!
Saturday 13th of February 2021
These were so good!! The texture was exactly like regular biscuits. I added Dash's salt free garlic and herb seasoning to the dry ingredients. The tops got quite brown but that only affected the look. I'm on a diet where I can't eat grains or sugar but this completely hit the spot! Thanks this recipe!!
Tuesday 12th of January 2021
This recipe looks great and I would like to try it! Do you happen to know whether it should work with Indian gram flour (besan) or whether it needs to be chickpea flour per se? (As I understand, besan is ground from hulled black chickpeas whereas chickpea flour is ground from garbanzos). Thanks for any thoughts!
Thursday 14th of January 2021
Hi! Yes, you can definitely use besan here, I use besan and chickpea flour interchangeably all the time. Both besan and chickpea flour are
, the former from desi chickpeas, the latter from kabuli chickpeas. But I've done side by side recipes of each flour for the same recipe and they have come out identical. Also, the measurements are the same (30 g per 1/4 cup). :)
Sunday 10th of January 2021
Great recipe, made them today for the first time as part of my Type 2 diabetes management. So easy and very tasty. Great to have with homemade soup as bread is a no-no now.
Thursday 14th of January 2021
That's wonderful, Mark! I know, soup needs some bread alongside glad these work with your dietary constraints :)
Friday 1st of January 2021
These were delicious! I am wondering if you think making them with cooked chickpeas and blending them together would work and what you might do to change the recipe for that? This was my first recipe using chickpea flour so I am not sure how it would compare with using chickpeas.