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Oil-free Vegan Biscuits
5 from 30 votes

Oil-free Vegan Biscuits

These Oil-free Vegan Biscuits are tender and herb-flavored, made with flour, baking powder, and sweet potato for moisture, combined with coconut cream and non-dairy milk. The biscuits have a flaky texture without using traditional fat and can be customized with herbs and optional seasonings. They are suitable for make-ahead freezing and offer a plant-based option without added oil.

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

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:
  • nutritional yeast
  • garlic powder
  • jalapeño
  • vegan cheese shreds 1 tbsp nutritional yeast, 1/2 tsp garlic powder or minced jalapeno

Instructions

    Cup of Yum
  1. Preheat the oven to 425 deg F ( 218 C). Line a thick baking sheet with parchment paper.
  2. Add the flour, salt, baking powder, baking soda, herbs to a shallow bowl. Whisk to mix well.
  3. Mix the lime juice in the non dairy milk and set aside.
  4. 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.
  5. Add the curdled non dairy milk a few tbsp at  a time. Use a spatula to mix it in until just about a dough.
  6. Use a tablespoon of flour if needed and quickly bring the dough together into a flat rectangle with the spatula or hands.
  7. 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)
  8. Bake for 13 to 15 mins. Take off the sheet when done.
  9. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 92

% 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.