Oil-free Vegan Biscuits

Name: Oil-free Vegan Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 serving
Ingredients: 1.5 cups flour; 1/2 tsp salt; 2.5 tsp baking power; 1/4 tsp baking soda; 2 tsp dried herbs; 1/4 cup mashed sweet potato or mashed potato; 1/3 cup coconut cream; 1/3 cup non dairy milk; 2 tsp lime juice; Vegan cheese shreds, 1 tbsp nutritional yeast, 1/2 tsp garlic powder or minced jalapeno

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5.0

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Chill time(coconut cream + sweet potato)
1 hr
Total Time
20 mins
Servings
10
Calories
92 kcal
Course
Baked Goods
Cuisine
Vegan

Oil-free Vegan Biscuits

Danielle Hudson

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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

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Ingredients

Servings

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

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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 Information

Show Details

Calories 92kcal (5%) Carbohydrates 16g (5%) Protein 2.5g (5%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 163mg (7%) Potassium 196mg (6%) Vitamin A 1355IU (27%) Vitamin C 1.8mg (2%) Calcium 76mg (8%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 92 kcal

% Daily Value*

Calories	92kcal	5%
Carbohydrates	16g	5%
Protein	2.5g	5%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	163mg	7%
Potassium	196mg	4%
Vitamin A	1355IU	27%
Vitamin C	1.8mg	2%
Calcium	76mg	8%
Iron	1.6mg	9%