Vegan Almond Flour Biscuits (So Easy)

a stack of 3 vegan almond flour biscuits

5 from 9 votes

Vegan Almond Flour Biscuits (So Easy)

Learn how to make delicious vegan almond flour biscuits that are super easy to make (no rolling or cutting)! Bake in a muffin tin for perfectly shaped biscuits.They are grain-free, gluten-free, high in protein & fiber, and can be made oil-free, too.

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Keyword: almond flour, easy grain-free vegan bread, eggless almond flour bread, vegan almond flour biscuits

Servings: biscuits

Author: Camilla

Ingredients

1/4 cup water
1.5 teaspoons whole psyllium husks
1.5 cups almond flour (or almond meal)
2 tablespoons nutritional yeast (see notes for options)
1.5 teaspoons baking powder (certified gluten-free, as needed)
1/4 teaspoon salt
6 tablespoons nondairy milk (e.g., almond milk, soy milk, hemp milk)
1.5 tablespoons olive oil (see notes for OIL-FREE options)
Optional: 1/4 cup packed fresh basil leaves, chopped chopped (see note)

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Grease or spray 9 cups in a standard muffin tin. Alternatively, line the muffin cups with silicone liners or paper liners.
In a small bowl or cup, combine water and whole psyllium husks. Let stand 5 minutes to thicken.
In a medium bowl, whisk together almond flour, nutritional yeast, baking powder and salt. Stir in the milk, olive oil, psyllium egg and optional basil until blended.
Divide the biscuit dough into 9 equal portions (each about 3 tablespoons). Shape each portion into a patty about the size of the muffin cup. Place patties in prepared muffin cups.
Bake in preheated oven for 22 to 25 minutes until just set at center.
Transfer to rack and let cool in tin 10 minutes. Remove biscuits from cups. Serve warm, room temp, or chilled.

Notes

Oil-free Option: Replace the oil with 1.5 additional tablespoons of nondairy milk.

Nutritional Yeast Options: (a) Omit the nutritional yeast and replace with an extra tablespoon of almond flour; or (b) If you are not avoiding dairy, replace the nutritional yeast with an equal amount of finely grated Parmesan cheese.

Egg: If you eat eggs, feel free to use 1 large egg in place of the psyllium egg. I do not know how other plant-based "eggs" will work in this recipe (you will need to experiment).

Storage: Store the biscuits in an airtight container in the refrigerator for up to 3 days or freezer for up to 3 months.

Psyllium Powder: If using psyllium powder rather than whole psyllium husks, you will only need to use 1/2 teaspoon of powder (the equivalent of 1.5 teaspoons whole psyllium husks)

Nutrition