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
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.
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