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Fat-Free Vegan Biscuits with Potato

Fat-Free Vegan Biscuits

These delicious vegan biscuits get their moisture from mashed potato, not oil. Note: If you'd like to use all whole wheat flour, you may have to increase the liquid a little.

Course Bread, Breakfast
Cuisine Oil-Free, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 biscuits
Calories 85 kcal
Author Susan Voisin

Ingredients

  • 1 6-ounce potato (Yukon Gold or red, preferred)
  • 1 tablespoon soy milk or other non-dairy milk
  • 1 tablespoon nutritional yeast (see Notes)
  • 1 cup white whole wheat flour (or regular whole wheat flour)
  • 3/4 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup soy milk or other non-dairy milk
  • 1 tablespoon lemon juice

Instructions

  1. Cook 6 ounces of potato. Poke it several times with a fork and microwave for 3-4 minutes or steam or boil. (If you have to cook more than 6 ounces, measure it afterwards and only use one heaping half cup.)

  2. Allow the potato to cool until you can comfortably peel it. Mash it well in a bowl with 1 tablespoon milk and nutritional yeast. Put it in the refrigerator to cool while you mix the dry ingredients.

  3. Preheat oven to 425 and line a baking sheet with parchment paper or silicone mat. Combine the flours, baking powder, soda, and salt. When the potato is no longer warm, add it to the flour and "cut" it in using a fork or pastry blender until the mixture is crumbly.

  4. Combine the non-dairy milk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional milk a teaspoon at at time until dough can form a ball.

  5. Turn out the dough onto a well-floured surface and knead it 4 times. Flatten it down and sprinkle the top lightly with flour. Roll it out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.

  6. Place the biscuits, sides lightly touching, on the prepared sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.

Recipe Notes

How much extra milk you need will depend on how moist your potato is. If you are boiling or steaming the potato, you probably won't need much extra milk.

For "cheesier" biscuits, use 3 tablespoons of nutritional yeast and add one teaspoon of tahini to the potato.

Nutrition Facts
Fat-Free Vegan Biscuits
Amount Per Serving (1 biscuit)
Calories 85 Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Sodium 271mg 11%
Total Carbohydrates 18g 6%
Dietary Fiber 1.5g 6%
Sugars 0.5g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.