Vegan Almond Flour Biscuits (So Straightforward)

Learn how to make satisfying vegan almond flour biscuits that are especially straightforward 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.

These golden biscuits are made in a muffin tin. It’s hardly traditional.

But making biscuits out of ground almonds is not traditional, either.

So long as the biscuits are satisfying, I am more than open to breaking free of tradition.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• High Protein (almost 5 grams protein per biscuit)
• Grain-free
• Gluten-free
• Oil-free option
• Straightforward to make (no rolling or cutting, like traditional biscuits)
• Portable (specifically, no crumbling, thanks to my go-to egg replacer, psyllium eggs, and no refrigeration required).
• High Fiber (4.1 grams fiber per biscuit)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• whole psyllium husks(see notes if using psylliumpowder)
• almond flour, (or almond meal)
• nutritional yeast (see notes for options; it can be replaced or omitted)
• baking powder, (certified gluten-free, as needed)
• nondairy milk, (e.g., almond milk, soy milk, hemp milk)
• olive oil, (see notes for OIL-FREE options)
• Optional: fresh basil leaves

You will also need a small amount of water to mix the biscuit dough (I use filtered tap water) and optional/adjustable salt.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• 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 the patties into the 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.

Texture and Flavor of the Vegan Almond Flour Biscuits

The biscuits have crispy edges (thanks to the muffin tin) and tender interiors. Yes and yes.

The flavor is toasty, nutty, and slightly cheese-y (because of the nutritional yeast) The fresh complement of chopped basil puts them over the top.

Variations

The vegan almond flour biscuits can be varied in countless ways (savory or sweet!). Here are some ideas for add-ins and flavorings:

• Fresh or Dried Herbs:Swap the basil for an equal amount of fresh parsley, cilantro or dill, or add 1 to 3 teaspoons of minced fresh rosemary leaves, thyme or oregano. Use roughly 1 teaspoon (more or less) of your go-to dried herbs instead of fresh basil, such as dried basil, dried Italian herb blend, herbs de Province or thyme.
• Savory Flavorings & Spices:Add roughly 1 teaspoon (more or less) of garlic powder, onion powder, curry powder, cumin, or mild chili powder.
• Sweet Spices:Add roughly 1 teaspoon (more or less) of your go-to sweet spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
• Dried Fruit:Add up to 1/3 cup of finely chopped dried fruit, such as raisins,dried cranberries, dried apricots, dried cherries, dried blueberries, or dried figs.
• Chocolate:Add up to 1/3 cup of your go-to chocolate chips or chocolate chunks, or add 2 tbspcacao nibs.

FAQ

• How should I store the vegan almond flour biscuits?Store the biscuits in an airtight container in the refrigerator for up to 3 days or freezer for up to 3 months.
• How do I make the vegan almond flour biscuits oil-free?Replace the oil with 1.5 additional tablespoons of nondairy milk.
• Can I omit the nutritional yeast?Yes! Omit the nutritional yeast and replace with an extra tablespoon of almond flour. Alternatively, If you are not avoiding dairy, replace the nutritional yeast with an equal amount of finely grated Parmesan cheese.
• I do not need the recipe to be egg-free. Can I use a regular egg in the biscuit recipe?Yes! 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” (such as a flax egg) will work in this recipe (you will need to experiment).
• Can I use psyllium powder in place of whole psyllium husks?Yes! Please note: 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).