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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
- 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
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
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!
Related Posts:
- 3-Ingredient Chickpea Flour Waffles {vegan, grain-free}
- Grain-Free Vegan Banana Waffles {vegan, oil-free}
- Sweet Potato Kale Chickpea Flour Frittata
- Vanilla Almond Flour Cake {vegan, oil-free}
Vegan Grain-Free Drop Biscuits {Oil-Free, Easy}
- Prep Time: 3 mins
- Cook Time: 12 mins
- Total Time: 15 mins
- Yield: 6 biscuits 1x
- Diet: Gluten Free
Description
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.
Ingredients
- 1/4 cup (60 mL) plain nondairy milk
- 3/4 teaspoon white or cider vinegar
- 2/3 cup blanched almond flour
- 1/3 cup (40 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
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- In a cup or bowl, combine the nondairy milk and vinegar. Let stand for 1 minute.
- 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).
- 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.
- 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.
Equipment
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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 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.
- Category: Biscuits, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 103
- Sugar: 1.1 g
- Sodium: 143 mg
- Fat: 4.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 13.9 g
- Fiber: 1.7 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Keywords: grain-free vegan biscuits, grain-free biscuits, almond flour, vegan, egg-free, gluten-free
Hi Camilla, I made these today but they look quite different than yours. They ended up rounded and spread out more like a large cookie. Any guess what I might have done wrong? Is the timing critical for the vinegar in the milk? Mine sat for perhaps 5 minutes before use.
I am so so sorry, Thomas! I made an editorial error! It is only 1/4 cup milk, not 1/2 cup milk. Hardly min-blowing biscuits when they come out like pancakes 🙁 My apologies for the wasted ingredients. I hope you give the corrected recipe a try! Thanks for catching this, I have made the change.
Hi Camilla, I made these this evening and used the 2/3 cup milk as you noted in the recipe. It wasn’t till I saw the soupy result that I looked at the comments and saw two totally different amounts of milk. Would it be possible to put the correct amount right in the recipe? I endedbup doubling all the other amounts to save the recipe.
So so sorry for my error, Bettina. Corrected!
Thank you!
Any substitute for potato starch? Can corn starch be added?
Yes, you can use cornstarch, tapioca starch, or arrowroot in place of the potato starch 🙂
Hi!
Here in Denmark, potato flour and potato starch is the same thing. It has a consistence as a starch and is used to give thickness in a lot ot different foods, cakes, puddings and such. What is potato flour in English, and how is that being used?
Hi Herdiss! It sounds like you can use either the starch or flour in Denmark. In the states, potato starch is white and very similar in texture to cornstarch. Potato flour is off-white in color and much heavierin texture.
Mine was really thin so added a bit more almond flour. Still thin. Should I have added chickpea flour instead?
I am so sorry for the error, Kae! I typed 1/2 when it should have been 1/4 for the milk/ I am so sorry! I have made the change. I apologize for the wasted ingredients 🙁
i am allergic to almonds. is there a replacement for it? or an adjustment to the chickpea flour?
Hi Elayne! How about this recipe as an alternative: it uses all chickpea flour, no nuts! http://powerhungry.com/2018/02/grain-free-drop-biscuits/
These sound easy to make and look delicious, but can the potato starch be replaced by tapioca or corn starch?
HI Eva,
Yes, either will (most likely) work 🙂
Is it one tsp or one tbsp vinegar? It says both. thanks
Thanks for catching that, Lou! The 1 and 1/2 teaspoons in the recipe is correct; I have corrected the 1 tablespoons in the write-up. Thank you!!!
Which is teaspoon or 1 tablespoon vingear please
Thanks Sherrie! The 1 and 1/2 teaspoons in the recipe is correct; I have corrected the 1 tablespoons in the write-up. Thank you, and sorry for the confusion!!!
Can the potato starch be replaced with flax seeds or chia seeds?
Thanks
Hi Fareeda,
So sorry, but no, that would definitely not work here; the potato starch acts very differently from either chia seeds or flax seeds.
Can the chickpea flour be substituted for another? I really dont like the flavor
Thanks a lot
Hi Juanita,
No, because this is such a particular combination (grain-free and vegan), there is not a direct substitute. It would take a lot of additional experimenting. But two things: these do have a very neutral flavor (because the chickpea flour is combined with the almond flour and potato starch). Second, I am going to be posting a simple almond flour-potato starch biscuit recipe in another day or so! 🙂