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.
- Preheat oven to 425°F.
- Add flour, nutritional yeast, baking powder, and salt to a medium bowl or stand mixer and whisk to combine.
- Add full-fat coconut milk and mix with a spoon (or dough hook on low if using a stand mixer) until just combined.
- 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.
- Bake for 12 – 15 minutes.
*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.