Easy 4 Ingredient Millet Biscuits (Gluten-Free, Vegan)

Looking for a delicious and simple biscuit recipe? These easy 4 ingredient millet biscuits are perfect for a quick and tasty bread option for meals or snacks, any time of day. They are vegan, gluten-free, oil-free, and low in lectins, too.

Easy Vegan Gluten-Free Biscuits

As soon as these golden biscuits emerged from the oven, I knew I had a likely winner of recipe. After one bite, I had confirmation.

I’m not sure why it took me so long to incorporate one of my favorite flours–millet flour–into biscuits, but I am now glad I have this fast, easy, minimalist recipe at the ready whenever I need some fluffy, tender bread for breakfast, lunch, snacks or dinner.

And now you have it, too! 😉

Recipe Benefits

• Fluffy and tender with crisp edges and bottoms
• The basic recipe is made with 4 ingredients
• No rolling or biscuit cutter required (drop the dough on a baking sheet and bake)
• Vegan (egg-free, dairy-free)
• High protein & high fiber (5 grams protein & 6 grams fiber per biscuit)
• Gluten-free
• Oil-free (e.g., no added coconut oil, vegan butter, or other added oils)
• Nut-free
• No added starches or gums (e.g., tapioca starch, zanthan gum, or cornstarch)
• No psyllium husks
• Ready in under 30 minutes
• Low in lectins (unlike many other grains, millet is very low in lectins)
• Versatile—enjoy as an accompaniment for dinner, fill with sandwich fixings for lunch, serve with jam or marmalade for breakfast

Ingredients for the Easy Millet Biscuits

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Millet flour: You can purchase ready-to-use millet flour, or grind your own for these gf biscuits in a high speed blender or grain miller. For the greatest accuracy and consistent results, I strongly recommend using a digital kitchen scale to measure the flour and other dry ingredients.
• Flaxseed meal: I use golden flaxseed meal, both for the lighter color and slightly milder flavor, but you can use dark flaxseed meal with equally delicious results.
• Baking powder: Use a baking powder that is certified gluten-free, as needed.
• Nondairy milk: Use any plain nondairy milk you prefer, such as almond milk, soy milk, cashew milk, oat milk or hemp milk. If you do not follow a dairy-free diet, you can use an equal amount of dairy milk.
• Optional salt: I like to add salt to the biscuits, but it is not necessary to make the recipe “work.” Feel free to leave it out or adjust the amount to your tastes and needs.

You will also need some very hot or boiling water to soak the dates. I use filtered tap water. I like to add a pinch of salt, to enhance the sweetness of the cookies, but it is optional.

Step by Step Directions

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

Step One: Preheat Oven and Prepare Pan

Preheat oven to 350F (180C). Line a large baking sheet / baking tray with parchment paper or a silicone baking mat.

Step Two: Whisk the Dry Ingredients

In a large mixing bowl, whisk the millet flour, flaxseed meal, baking power and optional salt until blended.

Step Three: Add the Milk

Add the milk to the millet flour mixture, stirring until completely blended. The dough will seem loose, at first. Let the mixture stand for about two minutes to thicken.

Step Four: Portion the Dough

Using a large spring-loaded scoop or a 1/2 cup dry measuring cup, portion out eight equal mounds of dough, spacing about 3 inches apart on the prepared baking sheet.

Step Five: Bake

Bake the biscuits for 18 to 22 minutes until light golden brown (the bottoms will be a deeper golden brown) and a toothpick inserted in the center of a biscuit comes out clean.

Step Six: Cool the Millet Drop Biscuits

Remove the biscuits from the oven. Transfer the biscuits to a cooling rack and serve warm, or cool completely.

Taste & Texture of Easy 4 Ingredient Millet Biscuits

The millet biscuits are lightly and tender, with fluffy middles and crisp edges and bottoms. The flavor is mild and neutral, similar to wheat flour traditional biscuits, with a mild flavor similar to cornmeal. The flavor works well as an everyday, go with anything bread.

I love to serve the millet biscuits at dinner, or have one alongside soup or a salad at lunch. My very favorite way to enjoy the biscuits, though, is at breakfast, split and spread with some orange marmalade or berry preserves.

Making a Loaf of Millet Bread

I do not recommend this recipe for making a loaf of bread. The proportions make fluffy biscuits, but a floppy loaf of bread. But not to worry: I have several well-tested millet bread loaf recipes I am sure you will love:

• 3 Ingredient Millet Flax Bread
• 3 Ingredient Chia Millet Bread
• 100% Millet Sandwich Bread
• Flourless Millet Oat Bread
• Bean Millet Protein Bread

Biscuit Baking Tips for Success

• Weigh Ingredients: For consistent results every time, use a digital kitchen scale to weigh the millet flour, flaxseed meal, and baking powder.
• Use Light-Colored Baking Sheets: Dark baking sheets can wreak havoc on baked goods such as biscuits and cookies. The dark sheets overly darken or burn the bottoms of biscuits before they are finished baking. For best results, use heavy, light-colored metal baking sheets.
• Line Baking Sheets with Parchment Paper: Parchment paper is a go-to product for home baking. When used on a baking sheet, as it is for these biscuits, it promotes even baking, prevents sticking, makes it easy to remove items from the baking sheet, and makes clean-up a breeze. Look for boxes or rolls of precut sheets (you can find them online, in bulk, at great prices).
• Check Biscuits at the Minimum Baking Time: Check the biscuits for doneness at the earliest suggested baking time. If they need more, time, bake for a minute at a time longer, as needed, until they are done.

Flavor Variations

Consider adding the following to the biscuit dough:

• Dried herbs: Add up to 2 teaspoons/tsp of your favorite dried herbs, such as dried basil, rosemary or herbs de Provence.
• Dried spices: Add up to 1 teaspoon/tsp of your favorite spice, such as ground cinnamon, ginger, cardamom, allspice, or pumpkin pie spice blend.
• Extracts: Add 1/2 teaspoon of almond extract, orange extract, or vanilla extract.
• Freshly grated citrus zest: Add 1 to 2 teaspoons of freshly grated orange zest, lemon zest, or lime zest.
• Chocolate: Add up to 1/4 cup of chopped dark chocolate or dark chocolate chips into the biscuit dough.
• Dried fruit: Add up to 1/3 cup of chopped dried fruit, such as raisins, dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.
• Nuts or Seeds: Add up to 1/3 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top of each gluten-free drop biscuit before baking.
• Everything Bagel Seasoning: Add 1 to 2 tablespoons of everything bagel seasoning to the dough. Be careful with the salt level (some everything bagel seasonings have a high level of salt. Skip any added salt, as needed).

FAQ

• What is the best way to store the easy 4 ingredient millet biscuits? Store the cooled biscuits in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months. 
• Is there an alternative to using baking powder? Yes. You can add 1 teaspoon of lemon juice or light colored vinegar (e.g., apple cider vinegar to the milk and replace the baking powder with 3/4 teaspoon baking soda.
• Can I use a different gluten-free flour (in place of the millet flour)? I have not tested the recipe with other flours so I cannot recommend alternatives. I have lots of other biscuits, rolls and bread recipe on the site using other flours (or whole grains, or legumes). If you decide to experiment, I recommend using an equal weight of the alternative flour you choose.
• Can I use ground chia seeds in place of the flaxseed meal? Yes, that should (most likely) work just fine. I have not tested the recipe with ground chia seeds, but I suggest using an equal weight of ground chia seeds to replace the flaxseed meal.
• I do not follow a vegan diet. Can I use regular (dairy) milk in the recipe? Yes, that will work!
• Why are these called biscuits when they are not sweet? These are American style biscuits. In the United States, biscuits are small breads, and are typically savory, not sweet (American cookies more closely resemble UK biscuits). American biscuits are typically risen with baking powder or baking soda and have a light, fluffy or flaky, texture.

Happy baking, I hope you love these minimal ingredient biscuits! If you try the recipe, I would love to see it. Tag #powerhungrycamilla on instagram or @camillacooks on Pinterest.

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