4-Ingredient Oil-Free Vegan Biscuits

If you’re looking for a quick side to go with dinner, then consider this recipe for 4-ingredient oil-free vegan biscuits.

Most of the recipes I create and share have the same characteristics of being simple in the number of ingredients, the type of ingredients used, and the overall cooking method. This recipe is no different. With just four essential ingredients, this recipe has to be one of the simplest I’ve made yet.

Simple Step-By-Step for Making Oil-Free Vegan Biscuits

This recipe starts with your choice of flour. You can use all-purpose, gluten-free all-purpose, or spelt flour. I tested this recipe with all three types of flour and all of them turned out soft, puffy, and delicious.

Next, add in baking powder and salt and whisk all of the dry ingredients together to combine. You’ll see in the recipe card that I included nutritional yeast. This is an optional ingredient that gives the biscuits more of a slightly buttery flavor, but it is not essential to the recipe.

Add in full-fat coconut milk and stir until just combined. Don’t overmix the biscuit dough. Bake and serve!

If you’re using a stand mixer, follow the same directions, but mix on low when adding the coconut milk until just combined.

Lastly, shape and bake and they’re done!

Choosing the Right Coconut Milk

When it comes to choosing your coconut milk you want to go with one that is a high-quality full-fat coconut milk. I prefer the brand Chaokoh because it’s extra creamy and it doesn’t contain guar gum or sweeteners. You can buy Chaokoah coconut milk from Amazon here or you can use another high-quality coconut milk. I try to avoid using coconut milks that contain guar gum because they tend to contain more water and less of the coconut fat, which is essential for making fluffy biscuits.

Drop Biscuits or Cut-Out Biscuits

Before placing these in the oven you get to decide whether these will be drop biscuits or biscuit cut-outs.

In the images shown I used a 1/3 – 1/2 cup ice cream scoop to scoop and drop the dough onto a lined baking sheet pan. I prefer to do it this way when I want to save time. I also prefer to do drop biscuits when I’m placing them on top of a casserole or skillet dinner that will go in the oven. Another pro for using drop biscuits is that you use all of the biscuit dough and none of it goes to waste.

If you prefer to use cut-out biscuits, you can do it that way as well. I tested this recipe both ways and it worked fine. Place the dough onto a clean, flat surface that has been dusted with flour. Roll the dough out slightly until it is about 1 inch thick. Use a circular biscuit cutter to cut the dough and place the biscuits onto a lined baking sheet pan.

Products for this recipe (Sold through Amazon)

• Gluten-Free All-Purpose Flour Blend
• Spelt Flour
• Full-Fat Coconut Milk
• Nutritional Yeast
• Ice Cream Scoop
• Biscuit Cutters

4-Ingredient Oil-Free Vegan Biscuits [With Gluten-Free Option]

★★★★★ 5 from 1 reviews

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 5 Biscuits 1x
• Diet: Vegan

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Description

These oil-free vegan biscuits are soft and delicious! This recipe requires four simple ingredients and can be made in less than 20 minutes. You can also make this recipe gluten-free by substituting gluten-free all-purpose flour.

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Ingredients

Scale 1x2x3x

• 2 Cups All Purpose-Flour, Gluten-Free All-Purpose Flour Blend, or Spelt Flour
• 1 Cup Full-Fat Coconut Milk*
• 2 Tbsp. Nutritional Yeast (Optional)**
• 1 Tbsp. Baking Powder
• 1/2 Tsp. Salt

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Instructions

1. Preheat oven to 425°F.
2. Add flour, nutritional yeast, baking powder, and salt to a medium bowl or stand mixer and whisk to combine.
3. Add full-fat coconut milk and mix with a spoon (or dough hook on low if using a stand mixer) until just combined.
4. You can either scoop the dough into drop biscuits using a 1/3 or 1/2 cup ice cream scoop and place the dough onto a lined baking sheet pan. Or you can sprinkle flour on a flat surface, add the biscuit dough, and use a round biscuit cutter to cut out biscuits before placing them onto a lined baking sheet pan.
5. Bake for 12 – 15 minutes.

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Notes

*Full-Fat Coconut Milk: When choosing the right full-fat coconut milk for this recipe, I recommend using Chaokoh Coconut Milk. I prefer this brand of coconut milk because it’s a high quality full-fat coconut milk and it doesn’t contain guar gum.

**Nutritional Yeast: I included nutritional yeast as an optional ingredient because it’s not essential to the recipe. Leaving it in or out won’t have a huge effect on the overall taste or quality but nutritional yeast adds a little bit of a buttery flavor.

Want more delicious dinner sides recipes? Check out my recipe for Lemon Garlic Roasted Asparagus!