Golden, tender biscuits that are grain-free, oil-free and vegan! Made with a combination of chickpea flour, almond flour and potato starch, they are ready (start to finish!) in 15 minutes.
Granted, having one’s mind blown is subjective. Nevertheless, I’m sticking with my title.
Because these biscuits are (a) so darn good, and (b) so darn easy!
They are also:
*light & tender
*require no rolling or cutting
Whoohoo! It’s all true!
The biscuits are great with
soups, salad, jam, nut butter, hummus, marmalade everything.
I made these 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!).
To make the biscuits, you will need 15 minutes. That’s all. First, combine 1/4 cup of plain, nondairy milk with 3/4 teaspoon vinegar; let stand for about 1 minute. Whisk the flours 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!
- ¼ cup plain nondairy milk
- ¾ teaspoon white or cider vinegar
- ½ cup chickpea flour (sifted, if lumpy)
- 6 tablespoons blanched almond flour
- 4 and ½ tablespoons potato starch (not potato flour)
- 1 and ½ teaspoons baking powder
- ⅛ teaspoon fine sea salt
- 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.
- Divide 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 11 minutes until risen and golden brown. Remove from baking sheet and cool for 5 minutes. Serve warm or cool completely.
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.