Best Vegan Fat Free Biscuits Recipes

VEGAN FAT FREE BISCUITS

Vegan Fat Free Biscuits image

Make and share this Vegan Fat Free Biscuits recipe from Food.com.

Provided by ranch-girl

Categories Breads

Time 20m

Yield 6 biscuits, 2 serving(s)

Number Of Ingredients 4

Ingredients

1 cup oat flour (you can make it by whirring rolled oats in the food processor)
1/2 teaspoon baking soda (I live at high altitude, so you might need a bit more at sea level)
1/8 teaspoon salt
1/2 cup unsweetened applesauce

Steps:

Preheat oven to 400 F and coat a cookie sheet with a thin layer of oil.
whisk dry ingredients together, then stir in applesauce.
Drop onto cookie sheet in biscuit size drops (should make 6 - they will be sticky).
Bake 8 -10 mins until lightly brown.
Smother in your favorite vegan gravy or top with jam. They are especially good topped with a spinach "cream" sauce. The oat flour makes them much more tender than wheat as there is no gluten.

Nutrition Facts : Calories 226.6, Fat 1.9, SaturatedFat 0.4, Sodium 467.8, Carbohydrate 49.2, Fiber 6.7, Sugar 7.3, Protein 7.7

VEGAN QUICK BISCUITS

Vegan Quick Biscuits image

This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy - no rolling or folding required - and the maple "butter" comes together in a snap.

Provided by Tara Parker-Pope

Categories easy, breads, quick breads

Time 40m

Yield 8 biscuits

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour, plus extra for work surface
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup vegan margarine, plus extra for brushing
1/2 cup soy, almond or rice milk, plus more as needed
1 cup vegan margarine, at room temperature
1/4 cup maple syrup

Steps:

Heat oven to 425 degrees. Whisk together flour, baking powder and salt in a large bowl. Add margarine and cut it roughly into flour using a pastry cutter, until mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add nondairy milk and stir with a wooden spoon until just combined. Do not overwork.
Transfer the dough to a lightly floured surface and pat into an oblong shape, about 1 inch thick. Using a 2-inch floured cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with melted margarine and bake for about 12 to 15 minutes, or until they begin to turn golden. Remove biscuits from oven immediately and transfer to a wire rack to cool.
Make the maple "butter": In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 23 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 464 milligrams, Sugar 6 grams, TransFat 0 grams