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Oil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! 7 Ingredients, 1 Bowl, 30 Mins. Soft inside and an amazing crumb. Vegan Soyfree Nutfree low fat Biscuit Recipe. GF option  Jump to Recipe
Biscuits are a must side with gravy or other toppings for large holiday meals. They can be buttery and flaky without all the butter or even vegan butter! After making my no oil pumpkin scones, I used the similar process for these biscuits!
Chilled coconut cream and sweet potato mash or regular potato mash replace the butter, Mix it all in until the flour is like breadcrumbs. Then add your vegan buttermilk and done.
These Amazing Biscuits need 1 Bowl, 7 Ingredients, take just 15 mins of active time, and use simple methods. You can freeze the shaped biscuits to bake later to get warm biscuits when wanted!.
More Sides from the blog
- 100% Whole Grain Dinner Rolls
- Gluten free Dinner Rolls with Garlic & Basil GF
- Sweet Potato Rolls! Super Soft!
- Jalapeno Cheddar Biscuits. GF
- Vegan Pumpkin Cornbread 1 Bowl
- Vegan Pumpkin Biscuits
Oil-free Vegan Biscuits
Ingredients Â
- 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
InstructionsÂ
- 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.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you prefer sweet or regular potato for this recipe?
it depends on what i am serving them with. Both potatoes add a mild flavor to the biscuits, so if i am pairing them with a dish that might not work with one of the flavors, then i use the other potato.
Fantastic! They turned out so good. I was wondering if I could substitute the potatoes for zucchini to make them even lower cal/ diabetic friendly? I used regular potatoes but will try sweet potato next time. Also, not sure why one of my biscuits didn’t rise, could I have squashed it too much using my biscuit cutter? Still tasted amazing. I used Indian herbs plus nutritional yeast and had it with vegan mulligatawny soup. I have two of your cookbooks now, I love your recipes. Thank you!
yum, sounds like a fabulous meal! it might have dried up sooner (ovens have heat spots) or got too squashed.
Zucchini will add a lot of moisture. You can prob sub mashed cauliflower
Thinking about making this tomorrow. About how thick is your dough rectangle when you cut out the biscuits?
about 3/4 inch thick
Very good
can you use another gluten free flour like almond flour
just almond wont work. You need some starch with it. a 1/4 cup potato starch for 1 cup almond flour.
If im trying to make these for someone with coconut allergy but want to keep it wholesome, can i just use 1/2 cup of mashed potatoes? Thanks
you wil need a bit of fat for the right texture. Can you use vegan butter?
I prefer not to.. would tahini work?
nut butter would work better. tahini has a very strong flavor. texture wise tahini will work, but tahini is an acquired flavor, even more so in baking
Does the coconut cream give them a Coconut flavor ?🤢
not really. there are many other flavors going on.You can add more herbs too.
If you feel that you might be able to detect the flavor, then use less of the coconut cream and more sweet potato, or use vegan butter.
My oil free dreams have come true! These are incredible and I don’t miss the earth balance at all! This is a new top favorite recipe.
Awesome!!
These turned out amazing!I used leftover mashed potatoes and the overall look and flavor was amazing.
These look absolutely fantastic! I can easily just have a bunch of biscuits or bread at dinner and be a happy gal. Haven’t had biscuits in a while, so it’d be a great (almost) first-time with enjoying them!