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
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!.
More Sides from the blog
- 100% Whole Grain Dinner Rolls
- Gluten free Dinner Rolls with Garlic & Basil GF
- Sweet Potato Rolls! Super Soft!
- Jalapeno Cheddar Biscuits. GF
- Vegan Pumpkin Cornbread 1 Bowl
- Vegan Pumpkin Biscuits
Oil-free Vegan Biscuits
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.
Notes
Nutrition
Cassie Autumn Tran says
November 20, 2018 at 8:03 pmThese 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!
Emily says
November 21, 2018 at 12:04 amThese turned out amazing!I used leftover mashed potatoes and the overall look and flavor was amazing.
Melissa says
November 21, 2018 at 5:18 pmMy 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.
Richa says
November 21, 2018 at 9:18 pmAwesome!!
Cruzn says
November 23, 2018 at 9:05 pmDoes the coconut cream give them a Coconut flavor ?🤢
Richa says
November 24, 2018 at 12:04 amnot 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.
samantha says
November 26, 2018 at 12:45 pmIf 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
Richa says
November 27, 2018 at 5:54 pmyou wil need a bit of fat for the right texture. Can you use vegan butter?
Samantha says
November 27, 2018 at 10:52 pmI prefer not to.. would tahini work?
Richa says
November 27, 2018 at 10:54 pmnut 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
tania says
January 22, 2019 at 8:21 amcan you use another gluten free flour like almond flour
Richa says
January 22, 2019 at 9:19 amjust almond wont work. You need some starch with it. a 1/4 cup potato starch for 1 cup almond flour.
Rukaiya says
February 10, 2019 at 10:13 pmVery good
Mae Conte says
May 9, 2019 at 10:03 pmThinking about making this tomorrow. About how thick is your dough rectangle when you cut out the biscuits?
Richa says
May 9, 2019 at 10:39 pmabout 3/4 inch thick
Renu says
June 8, 2019 at 10:54 pmFantastic! 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!
Richa says
June 9, 2019 at 11:41 amyum, sounds like a fabulous meal! it might have dried up sooner (ovens have heat spots) or got too squashed.
Richa says
June 9, 2019 at 11:41 amZucchini will add a lot of moisture. You can prob sub mashed cauliflower
Breanna says
June 23, 2019 at 9:07 amDo you prefer sweet or regular potato for this recipe?
Richa says
June 24, 2019 at 5:46 pmit 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.
Mary says
August 14, 2019 at 6:00 amI 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!
Richa says
August 14, 2019 at 11:26 amYou 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
Nina says
September 30, 2019 at 2:37 amHi, 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.
Christina Dobrescu says
October 22, 2019 at 9:25 amThese 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!
Richa says
October 22, 2019 at 11:45 amMaybe the baking powder? Make them smaller,keep the dough a little more moist, and preheat the oven for atleast 10 mins
LaDena Laha says
February 10, 2020 at 8:11 amJust wondering if you could switch out pumpkin for the potatoes?
Richa says
February 10, 2020 at 2:23 pmyes
Vandy says
March 21, 2020 at 3:10 pmAmazing biscuits. Note that I had to heat up homemade almond milk to curdle it with lime juice.
Ellen says
May 16, 2020 at 3:00 pmAbsolutely 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!
Vegan Richa Support says
May 16, 2020 at 3:31 pmSo glad you enjoyed the recipe!