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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
  • 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:

  1. 3-Ingredient Chickpea Flour Waffles {vegan, grain-free}
  2. Grain-Free Vegan Banana Waffles {vegan, oil-free}
  3. Sweet Potato Kale Chickpea Flour Frittata
  4. Vanilla Almond Flour Cake {vegan, oil-free}
Yield: 6 biscuits

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

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.

Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes


  • 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


  1. Preheat oven to 425F. Line a 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).
  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

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

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Thomas J

Monday 11th of February 2019

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.


Friday 23rd of August 2019

Any substitute for potato starch? Can corn starch be added?


Tuesday 12th of February 2019

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.

Herdiss Sveinsdottir Knudzsen

Thursday 31st of January 2019

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?


Friday 8th of February 2019

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.


Wednesday 30th of January 2019

Mine was really thin so added a bit more almond flour. Still thin. Should I have added chickpea flour instead?


Thursday 14th of February 2019

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 :(

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