vegan biscuits
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5 from 4 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 flour
  • 1/2 tsp salt (2/3 if you like biscuits salty)
  • 2.5 tsp baking power
  • 1/4 tsp baking soda
  • 2 tsp dried herbs (I used basil, rosemary and chives, 1 tbsp if fresh)
  • 1/4 cup mashed sweet potato or mashed potato (chilled for at least an hour)
  • 1/3 cup coconut cream (heaping cup - chilled overnight)
  • 1/3 cup 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

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

Calories: 92kcal | Carbohydrates: 16g | Protein: 2.5g | Fat: 1g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 196mg | Vitamin A: 1355IU | Vitamin C: 1.8mg | Calcium: 76mg | Iron: 1.6mg