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Chickpea Flour Drop Biscuits {Vegan, Grain-Free}

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. 

a chickpea flour drop biscuit on top of layers of parchment paper on a green plate

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
a vegan chickpea flour drop biscuit on a green plate

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

  1. Preheat oven to 425F (210C).
  2. Line a baking sheet with parchment paper.
  3. In a small cup or bowl, combine the milk and vinegar. Let stand at least 2 minutes.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the milk mixture and olive oil until blended.
  5. 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!).

grain-free drop biscuit, split open and filled with 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)
a black cooling rack topped with multiple versions of vegan biscuits

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 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.

coconut topped grain-free vegan biscuit
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Yield: 6 biscuits

Chickpea Flour Drop Biscuits {Vegan, Grain-Free}

Chickpea Flour Drop Biscuits {Vegan, Grain-Free}

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. 

Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes

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

  1. Preheat oven to 425F (210C). Line a baking sheet with parchment paper.
  2. In a small cup or bowl, combine the milk and vinegar. Let stand at least 2 minutes.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the milk mixture and olive oil until blended.
  4. Immediately drop 6 equal portion of dough onto prepared baking sheet, spacing at least 2 inches apart.
  5. Bake in the preheated oven for 10 to 13 minutes until puffed and golden brown at the edges.
  6. 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 biscuit

Amount Per Serving Calories 138Total Fat 8.6gSaturated Fat 1.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 286mgCarbohydrates 11.6gFiber 2.2gSugar 2.1gProtein 4.5g

Did you make this recipe?

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Cindy

Wednesday 21st of September 2022

Hello Camilla The cookies turned out great. I used Basin. The 1/2 C milk was just right as I live in a high altitude dry area in Canada. Can I add some maple syrup?, if yes how much. I can’t have Gluten in my class and wanted to make them a bit sweeter. Thank you very much!!

Camilla

Monday 26th of September 2022

Hi there Cindy, so happy to hear you liked these humble biscuits :) Yes, you can add more maple syrup: for every tablespoon of maple syrup you add, decrease the milk by 1 tablespoon. I would not do this replacement for more than 3 tablespoons of the milk. Cheers!

Patricia

Wednesday 24th of August 2022

Loved making chickpea biscuit. Found the batter a bit runny like pancake. Will cut milk to 1/4 instead of 1/2 cup. .

Sabeena

Sunday 31st of July 2022

I followed the recipe, but my biscuits had a strong, bitter after taste of baking soda. Also, they didn't rise much- they were more like almost flat, chocolate chip cookies in appearance, although the texture was cake. I'm not sure what I did wrong....

Renee Chambers

Sunday 17th of April 2022

I absolutely love these biscuits my hubby said they remind him of scones, when I added some raspberry and fig jam to them. I have doubled the ingredients because I can't be without these during my busy week.

Can't thank you enough!

Camilla

Tuesday 26th of April 2022

Wonderful, Renee! I am a huge jam aficionado, so I am right with you a slather of raspberry or fig jam.

Dorothy

Friday 1st of April 2022

I was looking for a recipe using chickpea flour, and thankfully found these. I made them using coconut milk and avocado oil, and they were good. My husband said they reminded him of biscuits his mom made growing up. Thanks for the recipe!

Camilla

Friday 1st of April 2022

You are so very welcome, Dorothy! Ooh, I am super flattered that these reminded your husband of one of his mom’s bakes 😍

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