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Vegan Grain-Free Drop Biscuits (Oil-Free, Easy)

Vegan grain-free drop biscuits that are golden, tender and so tasty! Made with a combination of almond flour, chickpea flour, and potato starch, these oil-free biscuits are ready (start to finish!) in 15 minutes.

Eat more biscuits, everyone! I live in Texas, so I feel duty-bound to sing biscuit praises on a regular basis :). 

Healthy Benefits of these Biscuits

My hope is you will increase your biscuit consumption by making a batch of my grain-free vegan drop biscuits ASAP, namely because they are (a) so darn good, and (b) so darn easy.

But  also because they are:

  • grain-free
  • vegan (egg-free, dairy-free)
  • oil-free
  • gluten-free

In addition to being light and tender, they are also easy-as-can-be, becuase they are drop biscuits (i.e., no rolling nor cutting required).

Further, the biscuits are great with soups, salad, jam, nut butter, hummus, marmalade everything.

Ingredients for Vegan Grain-Free Drop Biscuits

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

I made these biscuits with a combination of almond flour, chickpea flour, and potato starch.

I love that chickpea flour can be used in so many recipes without any additional flours or starches. But this attribute has led to a flaw in my baking experiments:  with the exception of coconut flour, I have been reluctant to experiment with other chickpea flour combinations.

I am reluctant no more! This particular combination–almond flour, chickpea flour, potato starch–resulted from a nonlinear series of experimentations (including several flops). But it finally proved to be a most excellent ingredient trio.

After some additional testing, I came up with these biscuits.

The fat from the almond flour negates the need for any additional oil (unless you want a richer biscuit; I have a variation for adding a bit more fat in the recipe notes). Together with chickpea flour and potato starch, the results are akin to wheat flour (look at the gorgeous browning!).

How to Make Vegan Grain-Free Drop Biscuits

Note that the complete directions are also in the recipe card below.

To make the biscuits, you will need 15 minutes. That’s all.

First, combine nondairy milk with  vinegar; let stand for about 1 minute.

Whisk the flours and starch with the baking powder and salt, and then stir in the milk mixture until completely blended. That’s it for the dough!

As I mentioned above, no rolling or cutting is required for these beautiful biscuits. Instead, scoop six rounded mounds of dough onto a parchment paper-lined baking sheet. I dipped my finger in a water to smooth the tops, but it is an optional step for creating a more even biscuit.

Slide the biscuits into a preheated 425F oven for 9 to 11 minutes (10 minutes was spot on for me) until risen and golden brown.

Let the biscuits cool a few minutes. I love them best warm, but they are excellent at room temperature, too. They re-warm well (even in the microwave; about 8-10 seconds) and are also delicious toasted.

I hope you enjoy these biscuits as much as my family does! Even my husband, who is a (traditional) biscuit-loving Southerner, was impressed by the taste and texture of these beauties. High praise, indeed!

Happy baking, everyone!

Vegan Grain-Free Drop Biscuits {Oil-Free, Easy}

Vegan Grain-Free Drop Biscuits {Oil-Free, Easy}

Yield: 6 biscuits
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes

Vegan grain-free drop biscuits that are golden, tender and so tasty! Made with a combination of almond flour, chickpea flour, and potato starch, these oil-free biscuits are ready (start to finish!) in 15 minutes.


  • 1/2 cup (118 mL) plain nondairy milk
  • 3/4 teaspoon white or cider vinegar
  • 3/4 cup blanched almond flour
  • 1/2 cup (60 g) chickpea flour (sifted, if lumpy)
  • 2 tablespoons potato starch (not potato flour)
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt


  1. Preheat oven to 425F (215C). Line a large baking sheet with parchment paper.
  2. In a cup or bowl, combine the nondairy milk and vinegar. Let stand for 1 minute.
  3. In a medium bowl, whisk together the chickpea flour, almond flour, potato starch, baking powder and salt. Add the milk mixture, stirring until just blended the dough will be very moist; if not, add a little but more plain milk).
  4. Scoop and drop the dough into 6 even mounds on the prepared baking sheet, spacing at least 2 inches apart, If desired, smooth top with water-moistened fingertip.
  5. Bake in the preheated oven for 9 to 12 minutes until risen and golden brown. Remove from baking sheet and cool for 5 minutes. Serve warm or cool completely.


Storage: Store the cooled biscuits in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Tip: Be sure to use potato STARCH, not potato flour (they are very different ingredients). I have not tested this recipe using other starches, but an equal amount of tapioca starch (or cornstarch, if you only need these to be gluten-free, not grain-free) should work.

Almond Meal Option: An equal amount of almond meal can be used in place of the almond flour. Note that the texture will be lightly heavier. The biscuits will also be darker brown in color.

Richer Biscuit Variation: For richer biscuits, replace 1 or 2 tablespoons of the milk with the vegetable oil of your choice.

Nutrition Information
Yield 6 Serving Size 1 biscuit
Amount Per Serving Calories 103Total Fat 4.2gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 143mgCarbohydrates 13.9gFiber 1.7gSugar 1.1gProtein 3.3g

Did you make this recipe?

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Friday 13th of January 2023

Made these for my dad as he really missed having biscuits. He really liked them and said they reminded him of the gluten biscuits he used to have years ago! Keeper recipe that's for sure :)


Sunday 15th of January 2023

That makes me so happy, Kristi! What a sweet daughter you are, too :)


Sunday 30th of October 2022

The oven temperature…is it convection? Thanks Sandy


Monday 31st of October 2022

Hi Sandy, No, it is for a traditional, radiant heat oven.


Thursday 27th of October 2022

I love your recipes! I am vegetarian but not vegan. Would it be ok to use real milk instead of non-ddairy in this recipe? And would the quantity be the same if yes?


Thursday 27th of October 2022

Hi Janaki! Thank you so much. Yes, you can always use regular milk in place of nondairy milk (same quantity) in any of my recipes :)


Saturday 15th of October 2022

a friend shared a link to thee on instagram and I decided to try them. They are AMAZING!!!! I am so glad I tried them and look forward to making them again, as well as many of your other recipes.


Monday 24th of October 2022

So happy you found and like the recipe, Maya!!!


Thursday 13th of October 2022

Can you sub the vinegar with lemon juice?


Friday 21st of October 2022

Yes, definitely Lisa!

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