Oil-Free Vegan Biscuits
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
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
- 1/4 tsp baking soda
- 1.5 cups flour
- 2 tsp lime juice
- 1/2 tsp salt ((2/3 if you like biscuits salty))
- 2.5 tsp baking power
- 2 tsp dried herbs ((i used basil rosemary and chives, 1 tbsp if fresh))
- 1/4 cup mashed sweet potato or mashed potato ((chilled fo
- 1/3 cup coconut cream ((heaping cup - chilled overnight))
- 1/3 cup non dairy milk ((such as almond or soy))
- vegan cheese shreds 1 tbsp nutritional yeast, 1/2 tsp garlic powder or minced jalap
- Carbohydrate 23.1309733331975 g
- Cholesterol 12.20125 mg
- Fat 4.60836499999887 g
- Fiber 0.029700000609958 g
- Protein 0.0536391666598907 g
- Saturated Fat 2.9160663333332 g
- Serving Size 1 1 Serving (30g)
- Sodium 33.7581666666344 mg
- Sugar 23.1012733325875 g
- Trans Fat 0.324872416666167 g
- Calories 129 calories
Step-by-step
- 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 an airtight 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.
My Unexpectedly Delicious Oil-Free Vegan Biscuit Adventure
As a busy working mom, I'm always on the lookout for quick, easy, and healthy recipes that the whole family will enjoy. Finding vegan options that don't compromise on taste is a constant challenge, but I recently stumbled upon a recipe for oil-free vegan biscuits that completely blew me away. I never thought I'd be able to make biscuits without any oil, but these were surprisingly moist, fluffy, and absolutely delicious! The secret, I discovered, lies in the unexpected combination of sweet potato and coconut cream. These ingredients add incredible moisture and a subtle sweetness that perfectly complements the savory herbs and spices.
The recipe itself is incredibly straightforward. It's a one-bowl wonder, requiring minimal prep time and cleanup. I especially love how versatile it is. I’ve experimented with different herbs – rosemary and thyme one week, basil and chives the next. One day, I even added a sprinkle of vegan cheese shreds for a fun twist. The possibilities are endless! My kids, who are notoriously picky eaters, devoured these biscuits with gusto, dipping them in everything from gravy to vegan butter. The slightly sweet, slightly savory flavor profile makes them incredibly adaptable to various meals and occasions. I've even started making a double batch, freezing half for those rushed weekday mornings when a quick and satisfying breakfast is needed.
Beyond their deliciousness, these biscuits offer a healthier alternative to traditional recipes. The oil-free nature significantly reduces the fat content, making them a guilt-free treat that I can enjoy without feeling overly indulgent. As a working mom trying to balance a healthy lifestyle with the demands of family life, finding recipes like this is a true blessing. They allow me to enjoy delicious food without spending hours in the kitchen or compromising on my family's health and well-being.
A few tips and tricks I've picked up along the way:
- Make sure your sweet potato is well-mashed and chilled for optimal results. This helps to create a more tender biscuit.
- Don't overmix the dough. Overmixing can lead to tough biscuits.
- Experiment with different herbs and spices to personalize your biscuits. The possibilities are truly endless.
- Freezing the shaped biscuits is a great time saver! Simply pop them in the oven straight from the freezer when you're ready to bake.
These oil-free vegan biscuits have become a staple in my home. They’re quick to prepare, unbelievably tasty, and perfect for any meal, whether breakfast, brunch, or dinner. If you’re looking for a delicious, healthy, and versatile recipe that the whole family will love, I highly recommend giving these a try. You won't be disappointed!
Ingredients (as per the recipe mentioned earlier):
- 1/4 tsp baking soda
- 1.5 cups flour
- 2 tsp lime juice
- 1/2 tsp salt ((2/3 if you like biscuits salty))
- 2.5 tsp baking powder
- 2 tsp dried herbs (i used basil, rosemary, and chives, 1 tbsp if fresh)
- 1/4 cup mashed sweet potato or mashed potato (chilled)
- 1/3 cup coconut cream (heaping cup - chilled overnight)
- 1/3 cup non-dairy milk (such as almond or soy)
- Vegan cheese shreds (optional)
- 1 tbsp nutritional yeast (optional)
- 1/2 tsp garlic powder or minced jalapeno (optional)
I hope you enjoy this recipe as much as I do. Happy baking!
