Vegan Almond Flour Biscuits

These vegan almond flour biscuits are light, fluffy, and naturally gluten-free. They're also completely oil-free, but still have that buttery flavor you crave. Just 7 ingredients, one bowl, and 25 minutes from start to finish!

I used to love picking up biscuits from fast food joints back in my pre-vegan days. When I gave up wheat and dairy, I thought those days were behind me. That is, until I started experimenting with gluten-free vegan versions in my own kitchen.

These almond flour biscuits gluten-free style have become my go-to recipe. They're cheesy (thanks to nutritional yeast), have a mild onion flavor from dried chives, and taste incredible alongside soups, pasta dishes, or just slathered with your favorite jam.

Why These Gluten-Free Vegan Biscuits Work

Most gluten-free biscuit recipes rely on eggs to help with leavening, binding, and moisture. But I wanted something that was both egg-free and dairy-free without sacrificing texture.

The secret? Aquafaba. This magical chickpea liquid does the work of eggs while keeping these biscuits completely plant-based. Combined with the natural moisture and fat from almond flour, you get biscuits that are tender on the inside with a slightly golden crust on top.

Oil-Free Vegan Biscuits Without Sacrificing Flavor

Yes, you read that right. These biscuits are completely oil-free! No vegan butter, no coconut oil, nothing. The almond flour provides all the richness and buttery flavor you need.

If you're following an oil-free diet or just want to cut back, these biscuits are perfect. They'd fit right in with my oil-free vegan comfort food recipes collection.

Ingredients for Almond Flour Biscuits (No Egg!)

• Almond Flour: This is what makes these biscuits gluten-free and gives them their buttery flavor without using vegan butter. The best flour to use is very fine, blanched almond flour. You don't want to use almond meal or coarsely ground almond flour since it will affect the texture. My go-to is Bob's Red Mill Super-Fine Almond Flour, but you can use your favorite brand. Wondering about almond flour basics? Check out my gluten-free vegan pantry essentials guide.
• Almond Milk: Use a plain, unsweetened variety. Yes, you can make biscuits with almond milk, and they turn out wonderfully moist!
• Aquafaba: This is the liquid from a can of chickpeas and it works as an egg replacer here. It helps leaven, bind, and keep the biscuits moist. Just be sure to use aquafaba from a no salt added can of chickpeas.
• Nutritional Yeast: This is what makes these biscuits "cheesy." If you're not familiar with nutritional yeast, I have a whole post on how to store nutritional yeast and keep it fresh.
• Baking Powder: You can use a grain-free baking powder, such as Pamela's, if you need to keep these biscuits grain-free. Otherwise, regular baking powder works fine.
• Salt: Basic kosher salt or fine sea salt works perfectly.
• Chives: The dried chives give these biscuits a nice mild onion flavor that complements the cheesy taste. I've only tested this recipe with dried chives.

How to Make Vegan Almond Flour Biscuits

Start by preheating your oven to 375° F. Add almond flour, aquafaba, almond milk, nutritional yeast, baking powder, salt, and chives to a mixing bowl.

Stir to combine until you have a uniform dough.

Use a cookie scoop to scoop out biscuit dough. Drop each scoop onto a parchment-lined baking sheet.

Use your fingers and lightly press down on each biscuit to flatten slightly.

Bake for 20-25 minutes until biscuits are set and the tops are turning a light golden brown color.

Tips for Perfect Vegan Biscuits

I've made these biscuits dozens of times, and here's what I've learned:

• Use superfine almond flour: Coarse almond meal will make your biscuits dense and gritty. Trust me, the fine stuff makes all the difference.
• Don't overmix: Stir just until combined. Overmixing can make the biscuits tough.
• Check your baking powder: If it's expired, your biscuits won't rise properly. This is the most common reason for flat biscuits.
• Press gently: When flattening the dough, use a light touch. Pressing too hard will result in dense biscuits.
• Let them cool slightly: These biscuits are delicate when hot. Give them a few minutes on the baking sheet before transferring.

Variations

While I love this recipe as written, here are some ways to switch things up:

• Garlic herb biscuits: Add ½ teaspoon garlic powder and swap the chives for dried Italian herbs.
• Plain biscuits: Skip the nutritional yeast and chives for a simple, versatile biscuit.
• Chickpea flour option: If you love chickpea flour like I do (check out my chickpea flour pancakes), you can substitute half the almond flour with chickpea flour. The texture will be slightly different, but still delicious.
• Extra cheesy: Double the nutritional yeast for an even cheesier flavor.

Storage and Freezing

These biscuits store well, so feel free to make a double batch:

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Extends freshness to 5 days. I recommend warming them in the microwave for about 10 seconds before eating.
• Freezer: Freeze baked biscuits in a single layer, then transfer to a freezer bag. They'll keep for up to 2 months. Reheat in a 350°F oven for 8-10 minutes.

What to Serve with These Biscuits

These cheesy vegan biscuits pair beautifully with so many dishes. Here are my favorites:

Soups:

• Vegan "Chicken" Noodle Soup
• Vegan White Bean Soup
• Vegan Butternut Squash Soup
• Vegan Pasta e Fagioli
• Vegan Broccoli Cheese Soup

Pasta & Rice:

• Vegan Pumpkin Mac and Cheese
• Vegan Mac and Cheese
• Vegan Bolognese
• Vegan Risotto

Meals:

• Chickpea Veggie Loaf with Vegan Cream Cheese Mashed Potatoes and Chickpea Flour Gravy
• Marinated Tempeh with steamed broccoli and Vegan Cheese Sauce
• Slow Cooker Vegetarian Chili
• Vegan Shepherd's Pie

Frequently Asked Questions

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