These Cheesy Vegan Almond Flour Biscuits are the perfect dinner biscuits to serve alongside your favorite meal. These gluten-free, dairy-free biscuits are easy to make in just one bowl and require only seven ingredients! On top of that, these vegan biscuits are also oil-free, but still have a buttery flavor without using vegan butter!Jump to Recipe
♪ Just sit right back and you'll read a tale, a tale of a thirsty trip...
That started with two people, orange juice and a biscuit. ♫
The year was 2002. Maybe it was 2003. Doesn't matter really.
Anyway, my husband and I had just stopped at a fast food joint for take out breakfast. I ordered my favorite item, a plain biscuit with four packets of butter. Yes, I said four, but now is not the time to judge my dairy-laden past...lol
So, as I was saying...
I was in my happy place, enjoying my biscuit...
As I reached for a sip of juice to wash it all down, I noticed my caring husband guzzling the remaining contents of the ONE bottle of orange juice we ordered for two people for some reason (probably to save money or something).
Um, hello! Remember, me? Your wife? The person you were supposed to be SHARING that juice with?
All I got was, "Sorry, I thought you were done."
I think I gave him the evil eye in between episodes of nearly choking to death. I was so parched. 😉
So, the lesson here is...don't be cheap and always by two drinks...lol
I haven't been eating too many biscuits these days since giving up wheat and dairy.
That is, not until I started experimenting with some gluten-free, vegan versions.
Well, I did a complete 180° when I created these biscuits because not only do they not have milk or cheese, but they don't even have vegan butter!
Yup, these babies are completely oil-free!
So, what is in them? So glad you asked...
Ingredients you'll need
- Almond Flour: This is what makes these biscuits gluten-free, but also gives them their buttery flavor without using vegan butter. It's also naturally more moist than other flours which also helps. The best flour to use to achieve a light and fluffy texture is very fine, blanched almond flour. You don't want to use almond meal or an almond flour that is coarsely ground. Personally, my go-to is Bob's Red Mill Super-Fine Almond Flour, but you can opt for your favorite brand.
- Almond Milk: You want to use a plain/unflavored, unsweetened variety.
- Aquafaba: Although traditional wheat-based biscuits do not use eggs, many gluten-free biscuits often do to help leaven, bind and keep them moist. In this recipe, the magic of aquafaba has allowed these biscuits to be both egg-free and oil-free. Just be sure to use aquafaba from a no salt added can of chickpeas.
- Nutritional Yeast: This is the "cheese" that makes these biscuits "cheesy" (like me). 😉
- Baking Powder: You can use a grain-free baking powder, such as Pamela's, if you need to keep these biscuits grain-free. Otherwise, you can just use a regular baking powder which contains cornstarch.
- Salt: Just a basic kosher salt will do the trick.
- Chives: The chives give the biscuits a nice mild onion flavor which complements the "cheesiness." I used organic dried chives and have not tested the recipe with fresh chives.
How to make these 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.
Use a cookie scoop to scoop out biscuit dough. Drop biscuit dough onto a parchment-lined baking sheet.
Use your fingers and lightly press down on each biscuit.
Bake for 20-25 minutes until biscuits are set and the tops are turning a light golden brown color.
These biscuits pair well with...
- Vegan "Chicken" Noodle Soup
- Creamy Vegan White Bean Soup
- Creamy Vegan Butternut Squash Soup
- Vegan Pasta e Fagioli
- Vegan Broccoli Cheese Soup
Pasta & Rice:
- Chickpea Veggie Loaf with Vegan Cream Cheese Mashed Potatoes and Chickpea Flour Gravy and your favorite steamed veggies
- Marinated Tempeh with steamed broccoli and Vegan Cheese Sauce
Cheesy Vegan Almond Flour Biscuits
- 2 ¼ cups almond flour (finely ground)
- 6 tbsp. aquafaba
- ¼ cup plain, unsweetened almond milk
- ¼ cup nutritional yeast
- 2 tsp. baking powder (use a grain-free brand such as Pamela's to keep this recipe grain-free)
- ½ tsp. fine sea salt or kosher salt
- 1 ½ tbsp. dried chives
- Preheat oven to 375° F and line a baking sheet with parchment paper.
- Add almond flour, aquafaba, almond milk, nutritional yeast, baking powder, salt and chives to a mixing bowl. Stir to combine.
- Use a cookie scoop to scoop out biscuit dough I recommend a #24 or #30 disher). Drop each scoop of biscuit dough onto the baking sheet. Use your fingers and lightly press down on each biscuit.
- Bake for 20-25 minutes until biscuits are set and the tops are turning a light golden brown color.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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Is there a possible sub for the aquafaba?
Hi Lindsay! If you do not need these to be oil-free, the best substitute would be melted vegan butter. If you want to keep them oil-free, you can try applesauce but it will definitely change the texture. Hope that helps! 🙂
Have you made these using chickpea flour to get a lower fat content?
Hi Janey! Sorry, I have not tried subbing chickpea flour in this recipe. I would say; however, that chickpea flour is more like all-purpose flour and is not as fine as almond flour, so I don't think it would be a 1:1 substitution here. I also chose almond flour to co-act as a sub for oil/butter, so using chickpea flour alone might make the biscuits too dry. Perhaps you could try using a combination of almond and chickpea flour while increasing the milk a bit as well, but I really can't say if it will work. Let me know if you give it a try and what adjustments you make. Have a great day! 🙂
These were so delicious! and super easy to make! I did not have dried chives, I added fresh chopped leeks and they came out great. I made a second batch a week later and used the same leeks, which were frozen . still came out great.
Thanks so much, Melissa! I love the idea of using leeks; I will have to try that. It sound delicious! 🙂 So happy you enjoyed the biscuits! Have a great day!
You have the best recipes to share for those with food sensitivities or allergies! I love biscuits so much and was so sad to say goodbye to them when I went dairy-free but now I don't need to anymore!!!
Thank Christie! I hope you enjoy the biscuits! 🙂
Thank you for this recipe. I am allergic to eggs. Massive classic migraine results. I made the recipe as stated but had no aquafaba so added 2 tablespoons chickpea/garbanzo bean flour and adjusted the almond milk adding 1 tablespoon at a time until dough was ready. I also forgot the nutritional yeast at the beginning and sprinkled some on top of each biscuit before putting it in the oven. Next time I'll make it exactly as written.
Thanks for sharing, Mary! So happy you were able to find a biscuit recipe that works for you with your allergy. I'm glad it came out OK with subbing the aquafaba and adding the nutritional yeast on top. 🙂 Hope you have a great rest of your weekend!