• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Fat-Free Vegan Biscuits

September 30, 2017 By Susan Voisin 53 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

Fat-Free Vegan Biscuits

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.

Fat-Free Vegan Biscuits with Potato

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.

Fat-Free Vegan Biscuits with 911 Gravy

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 with Potato
5 from 22 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Fat-Free Vegan Biscuits

Nut Free
Soy Free
Sugar Free
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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 biscuits
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
Prevent your screen from going dark

Instructions

  • 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.

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*
Fat 0.5g1%
Sodium 271mg12%
Carbohydrates 18g6%
Fiber 1.5g6%
Sugar 0.5g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Bread, Breakfast
Cuisine Oil-Free, Vegan
Keyword oil-free, wfpb biscuits
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

Please pin and share:

These delicious fat-free vegan biscuits get their moisture from potato, not oil. Each biscuit has only 85 calories and less than a half gram of fat.

Please don’t forget to leave your recipe suggestions below!

Susan

Filed Under: Bread, Breakfasts, Recipes Tagged With: Nut-Free, Potato Recipes, Southern cooking, Soy-free, Sugar-free, Thanksgiving Recipes

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Vegan Gluten-Free Peach Cobbler
Next Post: Green Tomato Pepper Butter »

Reader Interactions

Comments

  1. Barb

    September 30, 2017 at 12:12 pm

    Thanks, Susan! Biscuits are sorely missed. I will be making these this week! I’m rating this recipe at the level I find all your recipes.

    Reply
    • Susan Voisin

      September 30, 2017 at 1:04 pm

      Aww, thank you, Barb! I hope they live up to your expectations.

      Reply
      • Barb

        October 29, 2017 at 7:34 pm

        they did! Biscuits are back in our kitchen.

        Reply
  2. KathyD

    September 30, 2017 at 1:13 pm

    It would be great if you would publish a collection of your recipes in book (not ebook) form. It could be self-published. I would like all of the home comfort foods like this, the burgers, loaves, pancakes, cakes, biscuits, scones,etc. with the calorie counts and lots of pictures.

    Reply
    • calgal

      October 2, 2017 at 12:29 am

      I would buy any format of book from Susan! Her recipes are so amazing and I’d love to show my support. I do recommend this website to every single person I know and on all of my vegan facebook groups, though.

      Reply
      • Susan Voisin

        October 2, 2017 at 9:05 am

        Thank you both! I don’t know why, but the idea of writing a book has always intimidated me. But maybe I should just jump in and do it. I appreciate all of your support!

        Reply
        • Debbie

          October 2, 2017 at 12:10 pm

          Please, please, please do a print cookbook. I’ll buy the first one!! I have so many of your recipes already copied and filed in a notebook, but would love a real cookbook from you!

          I say this as I copy this new recipe in my notebook. 😋

          Reply
  3. moonwatcher

    September 30, 2017 at 2:47 pm

    These are beautiful, Susan! Thanks! I’m thinking Mike might want these for Thanksgiving. 🙂 xo

    Reply
  4. Lavender

    September 30, 2017 at 6:31 pm

    I’m so glad I’ve stumbled on this site!! I’m British & had wondered why Americans put ‘Biscuits’ on Stews!
    Biscuits here are very hard/sugary things served plain or with a very sugary sweet solid centre like fondant. They look like what we call ‘scones’ which also are very sugary cakes, often filled with jam & cream here for tea.
    Hkowever, I had some help from a ‘Southern’ cook on a U.S. site who gave some tips about the ingredients which were similar, but not the same in quantities, to the savoury scones we use to top a meat/veg dish called a ‘Cobbler’.
    The only thing I really find different & really not nice is, that when I see ‘gravy’, it’s a pallid swill thing, not a rich brown thing! And I notice that the ‘gravy’ is inbetween the scones, not over them, scones with JUST gravy (which is a sauce really?), ohh oh oh ohh, I’m having a culture shock here!!!
    I’ve made the scones & will put most of them on a ‘cottage pie’ tomorrow instead of potato. They are different from British scones because the flour ratio etc differs but I do love them! And no animal fat too!!! :)))

    Reply
    • Lavender

      September 30, 2017 at 6:33 pm

      Sorry, re Paragraph 2, I meant to leave another paragraph. I meant that your pictures looked like our ‘scones’, not our hard sugary sweet biscuits.

      Reply
  5. Jane

    October 1, 2017 at 1:31 am

    What a great post! I have been totally void of inspiration for weeks and none of my go-to recipes makes me feel like I actually want to bother with the effort of cooking them. But I can almost taste this as I read. Even better, I’m pretty sure my 5 year old will love it with mushroom gravy! Thank you Susan! x

    Reply
  6. Helyn

    October 1, 2017 at 6:27 am

    Wow! This is fantastic, Susan!! I’ve been contemplating creating a low-fat biscuit recipe and you saved me the trouble! 😉 Can’t wait to try. I have a really yummy country gravy recipe on my blog that would pair well with these… it is oil-free but not low fat (cashew based). Anyway, thanks so much for all your recipes!

    Reply
  7. Ana Melm

    October 1, 2017 at 11:05 am

    LoveLoveLove these surprising biscuits, will try for sure

    Reply
  8. Beth

    October 1, 2017 at 11:15 am

    I’m having a lot less time to cook, but still want to eat well. Perhaps you could do some blogs on eating well, but more simply for everyday living? Ideas for sack/lunch boxes? My circumstances have shifted into a long distance daily commute.

    I have made a lot of recipes from your website during the last few years. I’ve been really grateful for your website & recipes. I have been having the best food of my life.

    I want to make this new biscuit recipe. It looks like it would be ideal to have for Sunday dinner with friends. I make cornbread a lot when we have soup or stew, but biscuits will be a nice change.

    Reply
  9. Sherry Shrallow

    October 1, 2017 at 4:27 pm

    Another winning recipe Susan! I have been trying to reach you to ask your permission to share some of your recipes that are my favorites in a book I am publishing in 2018 called Staying Alive- Healing From Heart Disease- A Survivor’s Story. I hope this message gets to you as I have not been successful in being able to contact you.
    I would so appreciate it if you would give me permission to use some of your recipes in the chapter I call My Favorite Recipes.
    I hope to hear back from you and just wanted to thank you for all you have done to help me maintain my oil free plant-based lifestyle for almost 7 years now.
    Sherry Shrallow

    Reply
  10. Danielle

    October 5, 2017 at 4:27 pm

    I made these with mashed orange sweet potato instead of white potato, and they were delicious. I served them with some of your 911 gravy, steamed kale and some quinoa ‘meatballs’. It was like a mini-Thanksgiving!

    Reply
  11. Abigail Taylor

    October 8, 2017 at 10:01 pm

    Hi Sue, first of all thank you for being my longstanding faithful, dedicated and wonderful friend. I always enjoy your pictures with you cat. ( I love cats). I also love the pictures and notes with recipes, only I cannot try some, as I do not get many of the food items called for. I notice this recipe with the biscuit, it is possible to get all items, and I love biscuits such as this one, so I will let you know how things go, when time affords me to make them. Love you as always. Hugs. Abigail

    Reply
  12. Michelle

    October 19, 2017 at 12:30 pm

    I am gluten free so I unfortunately cannot make this recipe. But I didn’t write to complain:) I really came here to beg you to create a lovely recipe book in print with all your recipes contained in this website. I hope you will consider it, Susan! Thanks so much for all the effort you put into this blog.

    Reply
    • Susan Voisin

      October 19, 2017 at 1:03 pm

      Thank you, Michelle! I am definitely considering it. I just need to find a way to get it done along with all the other things I need to do to update my blog and website. I need more time (and energy!)

      Reply
    • TD Bennington

      September 30, 2018 at 7:15 pm

      I’ve made these with gluten free flour mix of 1/3 brown rice flour + 1/3 Garbanzo bean flour + 1/3 millet flour. They are great! Just use the mix and substitute for the wheat flour.

      Reply
      • Susan Voisin

        October 1, 2018 at 9:54 am

        I’m so glad to hear that, TD!

        Reply
  13. Lisa

    November 5, 2017 at 7:14 pm

    You mention pot pie. Would these work on top of pot pie? Would you put them on top uncooked? Are they flaky?

    Reply
    • Susan Voisin

      November 6, 2017 at 8:51 am

      Yes, just put them uncooked on the pie about 10-15 minutes before it’s done. They aren’t flaky, though. Flakiness comes from layers of shortening and flour, and it’s basically impossible to do without added fat.

      Reply
  14. Jan

    December 11, 2017 at 11:54 am

    Hi Susan…can gluten free flour be substituted in this biscuit recipe?
    PS – thank you for so many fabulous recipes!

    Reply
    • TD Bennington

      September 30, 2018 at 7:16 pm

      YES!

      Reply
  15. Meredith Watkins

    January 6, 2018 at 5:12 pm

    My kids smashed these for dinner tonight! I omitted the nooch. We topped some with agave syrup and others with cherry preserves and coconut whipped cream. Yum. If you added a tablespoon or so of sweetener to the dough, they could easily be used for strawberry shortcakes.

    Thanks for the recipe.

    Reply
  16. Tamara Rivera

    February 4, 2018 at 10:20 am

    Hi Susan!!! These are delicious, but I don’t know what I did wrong. We used a 2 inch glass to slice the biscuits, they rose but they didn’t spread. So I have a tray of mini-biscuits 🙂 Any suggestions?

    Reply
  17. Alexz

    March 11, 2018 at 2:27 pm

    If I don’t have access to nutritional yeast, is there something else I can use?

    Also, do you think this would work with squash instead of potatoes?

    Reply
    • Susan Voisin

      March 11, 2018 at 3:19 pm

      The nutritional yeast just adds flavor, so you can leave it out. Squash will probably be much wetter than potato, so you should start with a lesser amount and add more as needed.

      Reply
  18. Phillip

    March 21, 2018 at 8:30 pm

    Thank you for your recipe for fat free vegan biscuits. Would regular
    russet potatoes work ok if I don’t have Yukon Gold or red potatoes?

    Reply
    • Susan Voisin

      March 21, 2018 at 8:46 pm

      They may need a little liquid added because russets are dryer than Yukons.

      Reply
  19. Marisa Blake

    April 15, 2018 at 1:15 pm

    These are perfect!! Mashed potato works great at replacing fat in this recipe. I used 100% whole grain wheat flour. I also added some sunflower lecithin powder, onion powder, garlic powder and some choppped chives. good the next day too. Thanks Susan! I’ve been reading your blog for about 8 years now since I started my plant-based journey and never had a failed result 🙂

    Reply
  20. Kayla

    July 7, 2018 at 8:05 pm

    Could these be dropped instead of kneaded and cut into circles?

    Reply
    • Susan Voisin

      July 7, 2018 at 10:25 pm

      Yes, they should work fine as dropped biscuits.

      Reply
  21. Myla

    August 7, 2018 at 7:53 pm

    Go for it Susan! Been a straight vegan for a year now and i am so loving it! Eating good and healthy foods with nice presentations is awesome! Go for it and share your passion.We’ll support you!!!

    Reply
  22. Barbara

    August 19, 2018 at 5:45 pm

    Could I use vinegar underscoring juice?

    Reply
    • Susan Voisin

      August 19, 2018 at 8:02 pm

      That should work but I’m not sure how it’ll taste.

      Reply
  23. Babs

    September 19, 2018 at 10:19 am

    These Biscuits are so fluffy and delicious! I am addicted to them — and my one year old loves them, too!!! Thank you so much, Susan!

    Reply
  24. Victoria Sheridan

    November 19, 2018 at 12:43 pm

    HI Susan — can I mix the dough, cut them out and keep in the fridge the night before and then bake them in the morning? Thanksgiving morning is always so hectic and I’d love to make these the day before. I was thinking of mixing the dough, cutting them out, stacking them with parchment paper and store in a ziplock bag in the fridge. Then on Thanksgiving morning bring them to room temp and then bake them. What do you think? Thanks!

    Reply
    • Susan Voisin

      November 19, 2018 at 1:49 pm

      Honestly, I wouldn’t risk it. I try to cook soda-raised breads as soon as possible after mixing so that they rise higher.

      Reply
  25. Melodie Nichols

    March 17, 2019 at 8:59 pm

    I made these to accompany my vegan gumbo and they were delicious! We don’t eat much bread, so they were a rare treat. I used whole wheat flour and a red potato. Thanks SO MUCH for this recipe.

    Reply
  26. RWJ

    December 13, 2019 at 2:03 pm

    Hi! What would happened if I used only white whole wheat flour? I don’t have any all purpose flour.

    Thank you!

    Reply
    • Susan Voisin

      December 13, 2019 at 2:28 pm

      They will be heavier and a little more “healthy” tasting. 🙂

      Reply
  27. Joan K

    January 15, 2020 at 8:57 am

    Oh my how I have missed biscuits. I was making a stew and my mother always served biscuits with stew. I was looking at different recipes for biscuits. Saw yours and realized I had everything I needed including leftover mashed potatoes. These were so good. My only regret for the dinner was that I didn’t use your stew recipe. Next time! And I will try this recipe as a topping for a pot pie.

    Reply
  28. Jessica

    February 28, 2020 at 5:58 pm

    I just made these gluten-free by substituting Bob’s Red Mill all purpose GF flour 1:1, adding the xanthan gum recommended on the package. I also did them as dropped biscuits, partly because kneading tends to squash GF baked goods and partly just to save time. I am truly amazed at how well they turned out! So soft and moist on the inside and the perfect amount of crisp on the outside. They did take a few minutes longer to bake–closer to 14 or 15 minutes, but they turned out perfectly. Thank you for this fantastic recipe, Susan!!

    Reply
  29. Sharon

    June 29, 2020 at 5:33 pm

    is there something else I can use instead of a potato? Thanks! Miss your raisin fat free biscuits. S

    Reply
    • Susan Voisin

      June 29, 2020 at 7:39 pm

      Pumpkin, sweet potato, or any winter squash works.

      Reply
  30. CindyLu

    October 23, 2021 at 11:51 am

    So delicious!!

    I used Apple Cider Vinegar instead of lemon since it was easier.

    I also used 1 3/4 c whole wheat flour.

    It is amazing how much the mashed potato with the nutritional yeast and “milk” tastes like butter!

    Reply
  31. Bethany

    November 22, 2021 at 5:30 am

    I’ve made this a couple of times and it’s one of my favorite biscuit recipes, especially when I have Morningstar sausage patties around.

    But of I don’t eat them all immediately, they will get all splotchy and discolored the next day, presumably because of the potato. I know they are still edible, but they don’t look very appetizing at that point.

    Is there anyway to prevent this? Maybe it’s because I used a russet potato instead of a waxy kind called for in the recipe?

    Reply
    • Susan Voisin

      November 22, 2021 at 8:54 am

      You could try a different type of potato and see if that helps, but I think it may just be the downside of using potato instead of fat. Or you could try using pumpkin, which gives them an all-over glow.

      Reply
  32. Rebecca Clements

    April 4, 2022 at 3:54 pm

    Do you think sweet potato could be substituted for the regular potato in your fat-free vegan biscuits?

    Reply
    • Susan Voisin

      April 5, 2022 at 9:57 am

      Absolutely! Just make sure that if they make the dough too wet you add a little more flour in.

      Reply
  33. Kim Baker

    January 17, 2023 at 4:28 pm

    Great texture, Susan! Great taste! I used one cup potato flakes and rehydrated with about 1/2-3/4 cup water. I also used homemade soy yogurt instead of the other milk. Good with green split pea soup.
    I so appreciate your work Susan, and I took want to say, I would buy several cookbooks from you to share.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 · Susan Voisin · Privacy Policy· Log in