These oil free Vegan Biscuits are crisp from outside and soft from inside with a nice buttery taste. It’s made with healthy oat flour and needs only 7 ingredients. It’s a savory delight that is desirable for breakfast, lunch or dinner.
If you are looking for a healthier version of your favorite biscuits then I got you covered. This will be your ultimate stop because I made these delightful oat flour biscuits for everyone to enjoy!
This is as healthy and delicious as my quinoa dinner rolls. I have been baking these in bulk and refrigerating because I love to just pull it out from the box and toast it. Then, I spread it with my favorite topping and it’s yum.
To give that extra comforting taste I made my very own buttermilk. It helps in displaying those tiny nets which is a prove of fermenting. These are ultimate and beautiful golden vegan buttermilk biscuits.
I have been testing this recipe for a while now and I was very proud of myself with the final outcome. Of course, my fussy husband was the taste tester and he made sure that I come up with the same exact taste of regular biscuits.
It was amazing that he did not the store-bought biscuits and did not even realize that’s these were made of oats and not all-purpose flour.
Therefore, my purpose of creating the traditional comfort recipes in a vegan version and plus making it healthier was accomplished.
So here I am sharing my new creation of these egg free and dairy free biscuits.
Ingredients for easy vegan biscuits
Coconut milk
Apple cider vinegar
Oat flour
Baking powder
Baking soda
Salt
Maple syrup
Now, that you have a list of ingredients to prepare yourself lets checkout its details and substitutions.
Ingredients notes:
Coconut milk – I used tetra pack plain coconut milk. This works like wonder here and it makes this vegan biscuit recipe lighter and low in calories and low in fat. Hence, I would not recommend using canned one as it will be become too coconutty in taste.
Oat flour – you may use whole grain or gluten free oat flour for this recipe. Both works fine here.
Maple syrup – I added a little sweetener to balance out the baking soda and salt.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Vegan Biscuits
Step1: how to make vegan buttermilk
In this step I combined coconut milk and apple cider vinegar in a bowl/cup and stirred it.
Then, I let it rest until I was ready to use it.
Step2: how to make the dough
Firstly, in a mixing bowl, I combined oat flour, baking powder, baking soda and salt. Then, I mixed it well.
Secondly, I added the buttermilk and maple syrup to it and roughly mixed it with a spoon.
Next, I used my hands to bind it into a dough.
Step3: how to shape and bake
In this step I placed the dough on a flat parchment paper and gently rolled out the dough with a rolling pin. I kept the dough thickness to about ½ inch. You may go upto ¼ inch also but the biscuits might be on a thinner side.
Then, with a pastry/cookie cutter, I cut 6 round biscuits and discarded the rest of the dough.
Thereafter, I placed them on the prepared baking sheet and brushed its top with coconut milk.
Then, I placed it in the middle rack of the preheated oven at 375-degree Fahrenheit and baked for 15 minutes.
Once done, I took it and let it cool down a bit so it gets easier to handle.
Hungrily, I topped it with my favorite vegan nutella and enjoyed it thoroughly.
I guarantee that this is the healthiest and the best vegan biscuit recipe ever.
Hence, I insist you to try it because once you taste it you will make them again and again.
Expert tips:
- Do not roll out the dough too thin and keep it on a thicker side.
- It is important to discard the rest of the dough after shaping because it becomes too dry to bake.
- Most importantly do not knead it a lot since it will start drying up. However, if you feel it is drying up grease your palm with coconut milk and bind the dough together.
These are quite satisfying and filling. Its low in fat also making it even more desirable for everyday consumption.
Cool them completely at room temperature and then refrigerate them in an air tight container for about 1 month.
I would recommend using maple syrup because it also helps moistening them since its oil free and butter free. However, if you still insist on substituting then you may substitute it with sugar and add about 2 tsp of coconut milk to the dough while kneading so as to avoid it drying up.
It pairs really well with apple jam for a sweet and salty combination. You may enjoy it for dinner with vegan gravy. Or serve it with tofu scramble for breakfast.
If you are enjoying this recipe then you might want to try these other bread recipes of mine
Buckwheat Bread
Whole Wheat Bread
Applesauce Bread
Vegan Cornbread
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Did you make it?
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In addition, you may checkout my cookbook for everyday vegan comfort recipes.
Vegan Biscuits
Ingredients
- 1/2 cup original unsweetened coconut milk (tetra pack)
- 1 tbsp apple cider vinegar
- 2 cups oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp maple syrup
Instructions
- In a cup or a bowl combine cold coconut milk and apple cider vinegar. Stir and keep it aside.
- Preheat oven at 375-degree Fahrenheit and prepare a baking sheet with a parchment paper. Cut extra parchment paper and keep it aside for rolling the dough.
- In a mixing bowl combine oat flour, baking powder, baking soda and salt. Mix it well until there are no lumps.
- Pour in prepared buttermilk and maple syrup to the flour mixture. Mix it roughly with a spoon/spatula. Then, bind it into a rough dough. Do not over knead it. They should just stick to each other and not fall apart. If needed grease your palms with coconut milk to keep the dough soft.
- Now, place the dough on a flat surface covered with parchment paper and roll it gently with rolling pin. While rolling do not put too much pressure but make sure the sides are sticking and not crack. So, keep binding the sides with your fingers while rolling the dough. The rolled dough must me ½ inch thick or you may go up to ¼ inch thick. The thickness of the biscuits will depend on the thickness of the rolled dough as they do not rise too much while baking.
- Now with a cookie/pastry cutter or a small bowl with sharp edges cut 6 rounds on the dough. Gently, separate the round biscuits from the rest of the dough and place them on the prepared baking sheet. Discard the leftover dough. Then, brush the top of each biscuit with coconut milk.
- Place the baking sheet in the middle rack of the oven and bake it for 15 minutes. Turn it off and take it out. Let it cool down a bit and firms up a bit more. Enjoy it with vegan Nutella, jam, vegan gravy.
Notes
- The leftovers may be refrigerated for in an air tight container for about 1 month. Oven toast it for 3-4 minutes and enjoy.
- Do not try to roll the leftover dough again because it dries up fast and will harden the biscuits.
- This one has the same taste of regular biscuits but a different texture. Also, it’s a bit firmer as well but super healthy.
- You may use store bought oat flour or grind your own. If you plan to grind your own oat flour then measure it 2 cups after grinding.
- Make sure to use plain coconut milk from the tetra pack which comes just like any other milk. Do not use canned coconut milk here. However, if by any chance only canned ones are available then go for unsweetened light coconut milk.
- This recipe makes 6 biscuits and the serving size is 1 biscuit per person.
Nutrition
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