I owe the inspiration for these delicious fat-free vegan biscuits to my Facebook followers. Last Sunday, I asked them what recipes they’d like to see “on this beautiful Sunday morning,” and one of the many great responses that came back was “biscuits and gravy.” It sounded good to me, too!
Frankly, I’ve been feeling a little uninspired lately, like I’ve done it all over these 11+ years of blogging, so sometimes I just need someone to tell me what to cook. Now that my daughter’s off at college, I don’t feel as enthused about cooking elaborate meals, and my husband and I usually eat very simply.
D is not very picky about food, though he will often suggest dishes for me to make, but maybe even he has been feeling uninspired. So it was helpful to get feedback from readers to hear what they are craving. I copied down every single suggestion and hope to work my way through them, and if you would like to request a recipe, please leave a comment. But for now, it’s biscuits and gravy.
I already have two biscuit recipes on this blog, a sweet pumpkin-raisin biscuit and a “regular” pumpkin biscuit. But the regular biscuit is part of my Pot Pie recipe, where not too many people find it, and I had been considering pulling it out and making it a stand-alone recipe.
Since there are people who don’t really like pumpkin (amazing, right?), I’ve adapted the recipe to use potato rather than pumpkin as a fat-replacer. Cooking up a medium-sized Yukon gold potato isn’t quite as easy as opening a can of pumpkin, but with a microwave or an Instant Pot, it takes only a few extra minutes. And potato adds a little more lightness without the pumpkin flavor or color.
I served these with my 911 Vegan Gravy with smoked salt added for the bacony flavor I remember from my mom’s biscuits and gravy. It’s an incredibly simple recipe (and gluten-free!), but if you’re in the mood for mushroom gravy, do not miss my Vegan Mushroom Gravy.
I could make a meal out of just biscuits and gravy, but if you’d like something to go along with them, consider Tempeh “Bacon,” Beany Breakfast Sausage, or Simple Scrambled Tofu with Kale. And remember–breakfast for dinner is true comfort food!
Fat-Free Vegan Biscuits
- 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
- 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.)
- 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.
- 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.
- 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.
- 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.
- Place the biscuits, sides lightly touching, on the prepared sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.
Nutritional info is approximate.
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