Name: Vegan Grain-Free Drop Biscuits {Oil-Free, Easy}
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 1/2 cup plain nondairy milk ((e.g., almond milk, hemp milk, cashew milk)); 3/4 teaspoon light colored vinegar ((e.g., white or cider vinegar)); 3/4 cup almond flour ((not almond meal)); 1/2 cup chickpea flour ((sifted, if lumpy)); 2 tablespoons potato starch ((not potato flour)); 1.5 teaspoons baking powder ((certified GF, as needed)); 1/8 teaspoon salt

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

By Camilla

4.79 from 28 votes

on Jan 23, 2019, Updated Oct 27, 2025

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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 :).

For my friends overseas: please note that these are American biscuits (Individual quick breads, similar to rolls. Not sweet cookies).

Recipe Benefits
Ingredients for Vegan Grain-Free Drop Biscuits
How to Make Vegan Grain-Free Drop Biscuits
Flavor Variations
FAQ
Related Posts
Vegan Grain-Free Drop Biscuits {Oil-Free, Easy} Recipe

Recipe Benefits

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 (i.e., no olive oil, vegetable oil, coconut oil or vegan butter)
gluten-free
quick and easy to prepare (no rolling pin, cutter or pastry blender required)

Further, the biscuits are great with ~~soups, salads, 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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

plain nondairy milk, (e.g., almond milk, hemp milk, cashew milk)
light colored vinegar (e.g., white or apple cider vinegar)
almond flour (not almond meal)
chickpea flour (also known as besan or garbanzo bean flour)
potato starch, (not potato flour; see notes for other options)
baking powder (certified gluten-free, as needed)
salt

The combination combination of almond flour, chickpea flour, and potato starch is the result of many experiments (including multiple flops). It produces biscuits with a neutral flavor that everyone can love.

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.

Preheat oven to 425F (215C). Line a large baking sheet / baking tray with parchment paper.
In a cup or bowl, combine the nondairy milk and vinegar. Let stand for 1 minute.
In a medium bowl or large bowl, whisk together the dry ingredients: chickpea flour, almond flour, potato starch, baking powder and salt. Add the wet ingredients (milk-vinegar combination). Stir until just blended. The dough will be very moist; if not, add a little but more plain milk).

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.

I love the vegan grain-free biscuits best warm, but they are excellent at room temperature, too. They re-warm well (even in the microwave; about 8 to 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!

Flavor Variations

Flavor the biscuits to your heart’s desire!

For savory variations, consider adding a tsp or so of garlic powder, onion powder, chili powder, dried herbs or herb blends (e.g., Herbes de Provence) or curry powder. Add cheese-y flavor with a tbsp or more of nutritional yeast, or stir in grated plant-based cheddar cheese.
For sweet variations, consider adding a small amount of sweetener (e.g., coconut sugar or maple syrup), chopped dried fruit, vanilla extract, or sweet spices, such as cinnamon, cardamom or ginger.

FAQ

How should I store the biscuits? 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.
What can I use in place of potato starch? I have only tested the recipe with potato starch, but you should be able to use an equal amount of tapioca starch or arrowroot starch. If you do not need the biscuits to be grain free, use corn starch.
How can I make the biscuits even more tender or rich? For richer biscuits, replace 1 or 2 tablespoons of the milk with the vegetable oil (of your choice) or melted vegan butter.

Happy baking, everyone!

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4.79 from 28 votes