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    Home » Uncategorized

    Oil-free Vegan Biscuits 1 Bowl

    Published: Nov 20, 2018 by Richa 37 Comments

    Jump to Recipe   Print Recipe

    Oil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! 7 Ingredients, 1 Bowl, 30 Mins. Soft inside and an amazing crumb. Vegan Soyfree Nutfree low fat Biscuit Recipe. GF option   Jump to Recipe 

    Oil-free Vegan Biscuits. 7 Ingredients, 1 Bowl, 30 Minute. These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb. #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe

    Biscuits are a must side with gravy or other toppings for large holiday meals. They can be buttery and flaky without all the butter or even vegan butter! After making my no oil pumpkin scones, I used the similar process for these biscuits!

    Chilled coconut cream and sweet potato mash or regular potato mash replace the butter, Mix it all in until the flour is like breadcrumbs. Then add your vegan buttermilk and done. 

    These Amazing Biscuits need 1 Bowl, 7 Ingredients, take just 15 mins of active time, and use simple methods. You can freeze the shaped biscuits to bake later to get warm biscuits when wanted!.


    Oil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb.7 Ingredients, 1 Bowl, 30 Min #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe
    Oil-free Vegan Biscuits. 7 Ingredients, 1 Bowl, 30 Min These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb. #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe

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    Oil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb. #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe Oil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb. #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe Oil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb. #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe Oil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb. #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe Oil-free Vegan Biscuits. 7 Ingredients, 1 Bowl, 30 Minute. These flaky savory herbed biscuits dont use any oil or butter! Soft inside and an amazing crumb. #VeganRicha #Vegan #Soyfree #Nutfree low fat #Biscuit #Recipe

    vegan biscuits
    Print Recipe
    5 from 10 votes

    Oil-free Vegan Biscuits

    These Oil-free Vegan Biscuits are just like their buttery version, crisp crumb, soft moist buttery inside! 7 Ingredient, 1 Bowl, 30 Min. Coconut cream and sweet potato add the moisture and some fat. Vegan Low Fat Biscuits Recipe. Soyfree Nutfree
    Prep Time5 mins
    Cook Time15 mins
    Chill time(coconut cream + sweet potato)1 hr
    Total Time20 mins
    Course: biscuits
    Cuisine: Holiday, Vegan
    Keyword: low fat biscuits, low fat scones, oil free biscuits
    Servings: 10
    Calories: 92kcal
    Author: Vegan Richa

    Ingredients

    • 1.5 cups (187.5 g) flour
    • 1/2 tsp (0.5 tsp) salt (2/3 if you like biscuits salty)
    • 2.5 tsp baking power
    • 1/4 tsp (0.25 tsp) baking soda
    • 2 tsp dried herbs (I used basil, rosemary and chives, 1 tbsp if fresh)
    • 1/4 cup (33.25 g) mashed sweet potato or mashed potato (chilled for at least an hour)
    • 1/3 cup (80 g) coconut cream (heaping cup - chilled overnight)
    • 1/3 cup (78.86 ml) non dairy milk (such as almond or soy)
    • 2 tsp lime juice

    Optional add ins:

    • Vegan cheese shreds, 1 tbsp nutritional yeast, 1/2 tsp garlic powder or minced jalapeno

    Instructions

    • Preheat the oven to 425 deg F ( 218 C). Line a thick baking sheet with parchment paper.
    • Add the flour, salt, baking powder, baking soda, herbs to a shallow bowl. Whisk to mix well.
    • Mix the lime juice in the non dairy milk and set aside.
    • Add the chilled sweet potato mash and coconut cream. Use a pastry cutter or fork to mix them in until the flour has some even fat crumbs.
    • Add the curdled non dairy milk a few tbsp at  a time. Use a spatula to mix it in until just about a dough.
    • Use a tablespoon of flour if needed and quickly bring the dough together into a flat rectangle with the spatula or hands.
    • Use a 1.5 inch cookie cutter to cut out biscuits. Place biscuits on parchment lined baking sheet just about touching each other. Press the middle of the biscuits lightly with a finger, to make a slight dip. (Freeze the shaped biscuits on a baking sheet. When frozen, store in air tight container or bag. Bake directly from the freezer. You will need to add 3 to 4 mins additional baking time for frozen biscuits)
    • Bake for 13 to 15 mins. Take off the sheet when done.
    • Brush with vegan butter/oil if needed, or brush some aquafaba. Serve immediately with gravy of choice. These biscuits are best served warm. 

    Video

    Notes

    Make ahead option in the instructions above to freeze.
     
    Glutenfree: Try these Jalapeno Cheddar Gf Biscuits .
    Or use a mix of 3/4 cup almond flour, 1/4 cup oat flour(or sorghum), 1/4 cup rice flour, 1/4 cup potato starch. Once baked, cover lightly with a towel immediately to store as gf baked goods lose moisture quickly.
     
    Coconut Cream: Refrigerate a can of full fat coconut milk for a few hours. Open and scoop the hard white cream and use. 
     
    Nutrition is for 1 biscuit

    Nutrition

    Nutrition Facts
    Oil-free Vegan Biscuits
    Amount Per Serving
    Calories 92 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 163mg7%
    Potassium 196mg6%
    Carbohydrates 16g5%
    Protein 2.5g5%
    Vitamin A 1355IU27%
    Vitamin C 1.8mg2%
    Calcium 76mg8%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Magy

      December 02, 2021 at 4:38 pm

      5 stars
      WOW! I only subbed the lime juice for lemon juice, and they were sooo good! A #1 southern biscuit eater I know tested them and said they were the best he had eaten in a long time. I cannot thank you enough for this versatile, healthy, and EASY recipe!!!

      Reply
      • Vegan Richa Support

        December 03, 2021 at 12:26 pm

        really? cool

        Reply
    2. Asha S.

      November 25, 2021 at 4:18 pm

      5 stars
      Can you substitute more unsweetened soymilk for the coconut cream? Or what else can you use for coconut cream? Next time, want to try with a substitute. They came out great as described but wanted to lower fat content. Thanks!

      Reply
      • Vegan Richa Support

        November 29, 2021 at 6:11 am

        you cannot in this recipe, it needs at least some fat,

        Reply
    3. Ro Owen

      May 19, 2021 at 12:23 am

      5 stars
      Thank you Richa for this yummy recipe. Here in Australia we call these scones and I have not been game yet to make vegan scones despite being vegan for 4 years now. Made these today to take along to have with soup in a group of non-vegans and yayayayay….they were a total hit. A couple of the people were just amazed at how soft and fluffy they were….expecting vegan ones to be hard and dry!!! This will definitely become another staple in our household from your amazing recipes!!! Am just wondering (and will give it a try I think anyway….) if I left out the herbs and lowered the salt could I add raisins or chopped dates to make them sweet ones? Want to dazzle my dad with them next as his absolute favorite are date scones and he is almost anti-vegan so will see if I can change his mind!!! 😉

      Reply
      • Ro Owen

        December 07, 2021 at 5:10 pm

        5 stars
        I just need to add another comment on these AMAZING biscuits/scones (called this here in Australia). I made a double batch of these to take to a little gathering of a mixed group…ie vegan and non vegan alike. I cut them in half, topped them with mooshed avocado and then a very generous sprinkling of fresh ground black pepper and they were such a popular hit….people were raving….THEY ARE SO YUM!!! Because one of the group is gluten sensitive Doubling the whole recipe I used a mixture of 1/2 white and 1/2 wholemeal organic spelt flour (which is supposedly kinder to gluten sensitive tummies); as the herbs I used 2 tspns dried marjoram, 1 tspn dried basil and 1 tspn dried oregano; added 2 tblspns nutritional yeast; 2 tblspns dried onion flakes and used cider vinegar instead of lime juice. These biscuits/scones just taste like ‘MORE’ !!! 😉 Thank you again Richa 🙂 xxx

        Reply
        • Richa

          December 07, 2021 at 7:04 pm

          ❤️❤️❤️❤️❤️❤️

          Reply
    4. Ellen

      May 16, 2020 at 3:00 pm

      5 stars
      Absolutely amazing! I make these in batches for my mom and sister to pull out of their freezers whenever they want. Completely delicious and keep really well!

      Reply
      • Vegan Richa Support

        May 16, 2020 at 3:31 pm

        So glad you enjoyed the recipe!

        Reply
    5. Vandy

      March 21, 2020 at 3:10 pm

      5 stars
      Amazing biscuits. Note that I had to heat up homemade almond milk to curdle it with lime juice.

      Reply
    6. LaDena Laha

      February 10, 2020 at 8:11 am

      Just wondering if you could switch out pumpkin for the potatoes?

      Reply
      • Richa

        February 10, 2020 at 2:23 pm

        yes

        Reply
    7. Christina Dobrescu

      October 22, 2019 at 9:25 am

      These came out great, only they didn’t rise anywhere near to the size of your photo. Even flat they were really tasty, just wondering what i could do to make them puff up more. Thanks!

      Reply
      • Richa

        October 22, 2019 at 11:45 am

        Maybe the baking powder? Make them smaller,keep the dough a little more moist, and preheat the oven for atleast 10 mins

        Reply
    8. Nina

      September 30, 2019 at 2:37 am

      Hi, Could I substitute the coconut cream with Buttermilk (no fat) and perhaps add a tablespoon of non dairy spread. Or any other advice. I avoid coconut. Thanks.

      Reply
    9. Mary

      August 14, 2019 at 6:00 am

      I read above that it’s ok to decrease the coconut cream…I would like to use the LEAST amount of coconut cream that would work. Do you know what that would be? TIA!

      Reply
      • Richa

        August 14, 2019 at 11:26 am

        You need a few tbsp coconutt cream and the rest can be light coconut milk.Add 2-3 tbsp almond flour to the dry when reducing a lot of the coconut cream

        Reply
    10. Breanna

      June 23, 2019 at 9:07 am

      Do you prefer sweet or regular potato for this recipe?

      Reply
      • Richa

        June 24, 2019 at 5:46 pm

        it depends on what i am serving them with. Both potatoes add a mild flavor to the biscuits, so if i am pairing them with a dish that might not work with one of the flavors, then i use the other potato.

        Reply
    11. Renu

      June 08, 2019 at 10:54 pm

      5 stars
      Fantastic! They turned out so good. I was wondering if I could substitute the potatoes for zucchini to make them even lower cal/ diabetic friendly? I used regular potatoes but will try sweet potato next time. Also, not sure why one of my biscuits didn’t rise, could I have squashed it too much using my biscuit cutter? Still tasted amazing. I used Indian herbs plus nutritional yeast and had it with vegan mulligatawny soup. I have two of your cookbooks now, I love your recipes. Thank you!

      Reply
      • Richa

        June 09, 2019 at 11:41 am

        yum, sounds like a fabulous meal! it might have dried up sooner (ovens have heat spots) or got too squashed.

        Reply
      • Richa

        June 09, 2019 at 11:41 am

        Zucchini will add a lot of moisture. You can prob sub mashed cauliflower

        Reply
    12. Mae Conte

      May 09, 2019 at 10:03 pm

      Thinking about making this tomorrow. About how thick is your dough rectangle when you cut out the biscuits?

      Reply
      • Richa

        May 09, 2019 at 10:39 pm

        about 3/4 inch thick

        Reply
    13. Rukaiya

      February 10, 2019 at 10:13 pm

      5 stars
      Very good

      Reply
    14. tania

      January 22, 2019 at 8:21 am

      can you use another gluten free flour like almond flour

      Reply
      • Richa

        January 22, 2019 at 9:19 am

        just almond wont work. You need some starch with it. a 1/4 cup potato starch for 1 cup almond flour.

        Reply
    15. samantha

      November 26, 2018 at 12:45 pm

      If im trying to make these for someone with coconut allergy but want to keep it wholesome, can i just use 1/2 cup of mashed potatoes? Thanks

      Reply
      • Richa

        November 27, 2018 at 5:54 pm

        you wil need a bit of fat for the right texture. Can you use vegan butter?

        Reply
        • Samantha

          November 27, 2018 at 10:52 pm

          I prefer not to.. would tahini work?

          Reply
          • Richa

            November 27, 2018 at 10:54 pm

            nut butter would work better. tahini has a very strong flavor. texture wise tahini will work, but tahini is an acquired flavor, even more so in baking

            Reply
    16. Cruzn

      November 23, 2018 at 9:05 pm

      Does the coconut cream give them a Coconut flavor ?🤢

      Reply
      • Richa

        November 24, 2018 at 12:04 am

        not really. there are many other flavors going on.You can add more herbs too.
        If you feel that you might be able to detect the flavor, then use less of the coconut cream and more sweet potato, or use vegan butter.

        Reply
    17. Melissa

      November 21, 2018 at 5:18 pm

      5 stars
      My oil free dreams have come true! These are incredible and I don’t miss the earth balance at all! This is a new top favorite recipe.

      Reply
      • Richa

        November 21, 2018 at 9:18 pm

        Awesome!!

        Reply
    18. Emily

      November 21, 2018 at 12:04 am

      5 stars
      These turned out amazing!I used leftover mashed potatoes and the overall look and flavor was amazing.

      Reply
    19. Cassie Autumn Tran

      November 20, 2018 at 8:03 pm

      These look absolutely fantastic! I can easily just have a bunch of biscuits or bread at dinner and be a happy gal. Haven’t had biscuits in a while, so it’d be a great (almost) first-time with enjoying them!

      Reply

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