These plant-based biscuits offer a much healthier alternative to traditional biscuits, which are very high in fat. They feature a mouthwatering combination of rosemary and garlic and are delightfully flaky and light thanks to almond flour and mashed potato in the dough. If you’re using potato flakes instead of the steamed and mashed potatoes, use 1 cup of flakes mixed with 1 cup of water. You can make them a day in advance; then warm them in the oven for 10-15 minutes at 400°F just before serving. Serve warm with Creamy Corn Butter.
Ingredients
- 1 cup steamed potatoes, mashed well
- ¾ cup unsweetened, unflavored plant-based milk
- 3 tablespoons lemon juice
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon minced fresh garlic
- 1½ cups whole-wheat flour
- 1 cup all-purpose flour
- 2 tablespoons almond flour
- 1 tablespoon plus 1 teaspoon sodium-free baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon sea salt
- 1 pinch of freshly ground black pepper
Instructions
- To make biscuits, preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, combine mashed potato, milk, lemon juice, rosemary, and garlic.
- In a medium bowl combine the flours, baking powder, baking soda, salt, and pepper.
- Add the wet ingredients to the dry ingredients and mix gently to combine into a ball. Do not knead the dough.
- Place the dough on a well-floured surface and roll out to a 1-inch thickness. Using a cookie cutter, cut the dough into 2½-inch disks. Combine the scraps to form more disks.
- Place the disks on the baking sheet and bake for 35 minutes or until lightly browned.
Nutritional Information:
Per serving (1 biscuit), 166 calories, 33 g carbohydrates, 5.5 g protein, 2 g total fat, 0.3 g saturated fat, 90 mg sodium, 3.9 g fiber, 0.5 g sugar
Note: Nutritional information is provided as an estimate only.
Amaaazing!! They turned out absolutely perfect. This is how I tweaked the recipe:
for the potato I used one white and one sweet;
instead of lemon juice I used apple cider vinegar;
for the almond flour, followed another person’s comment and used ground flax seed (same amount);
flour wise, I went with a mix of white and spelt flour.
Also, spread a bit of vegan cream cheese on them before baking.
I absolutely recommend this recipe.
As always, thank you FOK! 🙏🏻❤️
What could I sub for the potatoes. Nightshades flare up my joints. Thank you. 😊
Hi Brenda,
While we haven’t tested this, sweet potato might work as a replacement. If you do give it a try, let us know how it goes!
I made these with soy milk, white whole wheat flour in place of regular whole wheat and used flax meal instead of the almond flour. I did not put in the rosemary or garlic. I made them thicker than 1 inch, so just made 6. They came out light and fluffy. Served with Kite Hill vegan cream cheese. They’re great.
Not sure what went wrong, but I made these last night, and they were AWFUL. They were tasteless hockey pucks. I’m a pretty good cook/baker and followed the recipe exactly, so I’m not sure what went wrong, but they were terrible.
Nutritional info?
Hi! If I were to bake this in a loaf pan what would be the bake time? Thanks!
Very tasty!! And easy to prepare. I will definitely make these again, the whole family enjoyed them. Of note, 35 minutes in the oven was too long for us, 25-30 minutes baking time was sufficient.
Can you make these GF by using oat flour?
Gluten allergies here, what do you recommend for a substitute for all the wheat?
Oat flour. Kinda expensive but you can use a food processor or blender with oats.
If you have a nut allergy what you can you use to substitute almond flour?
Dangerously delicious! Invite people over to share them so you don’t eat them all at once!