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.

By Darshana Thacker Wendel,

Last Updated:

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.

Comments (12)

(5 from 4 votes)

Recipe Rating

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Brenda Bryant

What could I sub for the potatoes. Nightshades flare up my joints. Thank you. 😊

Lisa, Forks Over Knives Support

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!

Liz C.

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.

Rona

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.

Denise

Nutritional info?

Jen

Hi! If I were to bake this in a loaf pan what would be the bake time? Thanks!

Ulli

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.

Maria

Can you make these GF by using oat flour?

JACQUELYN

Gluten allergies here, what do you recommend for a substitute for all the wheat?

Cade Coleman

Oat flour. Kinda expensive but you can use a food processor or blender with oats.

Kelly

If you have a nut allergy what you can you use to substitute almond flour?

Noemi

Dangerously delicious! Invite people over to share them so you don't eat them all at once!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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