Oil-free Vegan Biscuits
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Chill time(coconut cream + sweet potato)
1 hr
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Total Time
20 mins
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Servings
10
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Calories
92 kcal
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Course
Baked Goods
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Cuisine
Vegan
Oil-free Vegan Biscuits
Description
Oil-free Vegan Biscuits rely on mashed sweet potato and thick coconut cream to provide moisture and a tender crumb without oil. The combination of baking powder and baking soda ensures rise and lightness. Dried herbs like basil, rosemary, and chives add savory notes, which can be enhanced with optional add-ins such as nutritional yeast, garlic powder, jalapeño, or vegan cheese shreds.
The dough is gently mixed to retain some crumbly texture and then cut into biscuit shapes about 1.5 inches in diameter. The biscuits are baked until light golden. They can be pressed lightly in the center before baking for even rising and appearance.
This recipe supports make-ahead preparation by freezing the formed biscuits on a baking sheet before storing, allowing baking directly from frozen with a slightly longer bake time. Storing the baked biscuits covered helps retain moisture, especially important for gluten-free variations. The coconut cream is best obtained by chilling a can of full-fat coconut milk and scooping out the thick cream layer.
Ingredients
- 1.5 cups flour
- 1/2 tsp salt (2/3 if you like biscuits salty)
- 2.5 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp dried herbs (I used basil, rosemary and chives, 1 tbsp if fresh)
- 1/4 cup sweet potato chilled for at least an hour, mashed or mashed potato
- 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
- nutritional yeast
- garlic powder
- jalapeño
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
- The biscuits can be frozen in shape before baking; bake directly from frozen adding 3 to 4 minutes to baking time.
- To make gluten-free biscuits, substitute part of the flour with almond, oat, rice flours, and potato starch as suggested.
- Refrigerate canned full-fat coconut milk overnight and scoop the thickened cream to use as a fat substitute.
- Cover baked gluten-free biscuits lightly with a towel to help retain moisture as they tend to dry quickly.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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