Best Oil Free Vegan Buckwheat Rye Quick Biscuits Recipe

Are you craving warm, fluffy biscuits but want to skip the oil and keep things vegan? Look no further!

This best oil free vegan buckwheat rye quick biscuits recipe delivers soft, crumbly biscuits bursting with wholesome flavors from buckwheat and rye flours. These biscuits are perfect for a quick breakfast or a comforting snack without compromising on health or taste.

The combination of nutty buckwheat with hearty rye creates a unique texture and flavor profile that’s both satisfying and nourishing.

Whether you’re new to vegan baking or an experienced plant-based cook, these biscuits come together fast and require minimal ingredients. Plus, they’re oil-free, relying on natural plant-based moisture for a tender crumb.

You’ll love how versatile and delicious they are, pairing beautifully with sweet jams or savory toppings.

Why You’ll Love This Recipe

This recipe stands out because it’s:

• Oil-free and vegan: No need for butter or oil, making it lighter and healthier.
• Quick and easy: Ready in under 30 minutes with simple ingredients.
• Wholesome flours: Buckwheat and rye lend a hearty texture and earthy flavor.
• Flexible: Great for sweet or savory add-ins and toppings.
• Perfect texture: Soft, flaky, and tender without being greasy.

Plus, these biscuits are naturally gluten-free if you use certified gluten-free rye and buckwheat flours, making them suitable for many dietary needs.

Ingredients

• 1 cup buckwheat flour (preferably whole grain)
• ¾ cup rye flour (light or dark according to preference)
• 1 tablespoon baking powder (gluten-free if needed)
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup unsweetened plant milk (such as almond, oat, or soy)
• 2 tablespoons apple cider vinegar (to activate the baking soda)
• 2 tablespoons maple syrup (optional, for a subtle sweetness)
• 1 teaspoon vanilla extract (optional, for sweet version)

Equipment

• Mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Fork or biscuit cutter (optional)
• Cooling rack

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the wet mix: In a small bowl or measuring cup, combine the plant milk with apple cider vinegar. Stir gently and set aside for 5 minutes to curdle. This acts as a vegan buttermilk substitute, essential for light biscuits.
3. Mix dry ingredients: In a large mixing bowl, whisk together the buckwheat flour, rye flour, baking powder, baking soda, and sea salt until well combined.
4. Add sweeteners and flavor: If using, stir in the maple syrup and vanilla extract into the curdled plant milk mixture.
5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Using a fork or spatula, gently mix until just combined. Avoid overmixing to keep the biscuits light and tender.
6. Shape the biscuits: Using a spoon or your hands dusted lightly with flour, scoop the dough onto the prepared baking sheet. Form about 8 medium-sized biscuits, shaping them into rounds or squares. For a rustic look, lightly press the tops with a fork.
7. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool: Remove from oven and transfer biscuits to a cooling rack for at least 10 minutes before serving. They will firm up slightly as they cool.

Tips & Variations

“For fluffier biscuits, avoid overmixing the dough — gentle folding is key!”

• Add herbs and spices: Mix in 1 teaspoon dried rosemary, thyme, or sage for a savory twist.
• Include mix-ins: Fold in ¼ cup chopped nuts, seeds, or dried fruit for texture and flavor.
• Gluten-free option: Use certified gluten-free buckwheat and rye flours or replace rye with oat flour.
• Sweet version: Add cinnamon or nutmeg and increase maple syrup to 3 tablespoons.
• Make mini biscuits: For snack-sized portions, halve the dough balls and reduce baking time to 12-14 minutes.
• Storage: Store cooled biscuits in an airtight container for up to 3 days or freeze for up to 1 month.

Nutrition Facts

Serving Suggestions

These biscuits are incredibly versatile and pair well with a variety of toppings and dishes. Here are some ideas to try:

• Slather with vegan butter and your favorite jam or marmalade for a sweet breakfast treat.
• Spread with hummus or avocado and top with fresh tomato slices for a savory snack.
• Use as a base for vegan breakfast sandwiches with tofu scramble and sautéed greens.
• Serve alongside a hearty soup or stew to soak up the flavors.
• Try with a drizzle of maple syrup and a sprinkle of cinnamon sugar for a cozy dessert.

If you love this recipe, you might enjoy exploring other creative vegan baked goods like the Magic Dough Recipe or the hearty Marzipan Challah Recipe. For a totally different flavor profile, check out the Lump Of Coal Recipe, a fun and delicious vegan dessert.

Conclusion

Creating the perfect oil free vegan buckwheat rye quick biscuits is easier than you think! With just a handful of wholesome ingredients, you can bake a batch of biscuits that are light, fluffy, and full of earthy flavor.

This recipe is perfect for anyone looking to enjoy a satisfying biscuit without the added fats or animal products. The natural nutty taste of buckwheat and rye brings a unique twist to your biscuit routine, making every bite comforting and nutritious.

Whether you’re serving them for breakfast, snack time, or alongside a meal, these biscuits will quickly become a favorite in your kitchen. Their simplicity and versatility mean you can easily customize them to suit your taste buds and dietary needs.

So why wait? Grab your mixing bowl and start baking these delightful biscuits today!

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