Oil-free Vegan Biscuits 1 Bowl

Instructions

1. 1

   Preheat the oven to 425 deg F (218 C). Line a thick baking sheet with parchment paper.

2. 2

   Add the flour, salt, baking powder, baking soda, herbs to a shallow bowl. Whisk to mix well.

3. 3

   Mix the lime juice in the non dairy milk and set aside.

4. 4

   Add the chilled sweet potato mash and coconut cream. Use a pastry cutter or fork to mix them in until the flour has some even fat crumbs.

5. 5

   Add the curdled non dairy milk a few tbsp at a time. Use a spatula to mix it in until just about a dough.

6. 6

   Use a tablespoon of flour if needed and quickly bring the dough together into a flat rectangle with the spatula or hands.

7. 7

   Use a 1.5 inch cookie cutter to cut out biscuits. Place biscuits on parchment lined baking sheet just about touching each other. Press the middle of the biscuits lightly with a finger, to make a slight dip. (Freeze the shaped biscuits on a baking sheet. When frozen, store in air tight container or bag. Bake directly from the freezer. You will need to add 3 to 4 mins additional baking time for frozen biscuits)

8. 8

   Bake for 13 to 15 mins. Take off the sheet when done.

9. 9

   Brush with vegan butter/oil if needed, or brush some aquafaba. Serve immediately with gravy of choice. These biscuits are best served warm.