The Evolution of Perfected Fat-Free, Whole-Wheat Vegan Biscuits (Recipe) + How-To Video

Posted by:Lindsay S. Nixon Category: Recipe Video Advice

If you've been reading this blog for awhile (or cooking from my cookbooks!), this probably won't surprise you, but — I love biscuits.

They're great for breakfast, packed into your lunch, on the table with dinner, or slathered with a little jam for a snack. 

American-style biscuits are just so easy and they always add a little something extra to any meal. (The biscuit is also my primary vehicle for getting gravy — which I also LOVE! — into my mouth).

Before I was plant-based, I kept no less than two boxes of "Heart Smart" Bisquick in my pantry, so I was only a few whisks away from homemade biscuits any time I wanted them. (By the way, Bisquick now has a gluten-free blend.)

While Bisquick is vegan, it's not very wholesome, so I started making my own biscuits with whole-wheat flour, etc. and after many different trials and revamps, I now have a biscuit recipe that's almost as fuss-free as Bisquick mix, but way healthier and tastier (see video below!) 

Here's a short history of my biscuit evolution:

First we (I say 'we' because cutting in Tofutti (vegan) cream cheese instead of butter was Scott's idea) made Southern-Style Biscuits and Gravy.

Then when I was writing my first cookbook, I wondered if I could make it even healthier — without the Tofutti — and no added fats whatsoever. 

That's when it occurred to me a cold banana would cut in just as well as butter or Tofutti using the food processor, and that's how we ended up with the Biscuits recipe in The Happy Herbivore Cookbook (page 38).

A little while later I "discovered" I didn't even need a food processor to make the biscuits, I could "cut" the banana in with my hands — and it's actually a lot of fun that way! I even recorded a video for this blog (watch the banana biscuits video).

Around that time I also started writing my second cookbook, Everyday Happy Herbivore, and a few emails had come in asking if there was a way to make the biscuits without the banana. 

After some trial and error, I found my work-around with applesauceThis discovery and method then led to the Whole-Wheat Drop Biscuits (in EHH pg. 37) and Cinnamon Raisin Biscuits (also in EHH p. 58).

Yet I still longed for something as easy as Bisquick. 

That solution came when I was out of applesauce one sunny morning. 

At last, my 3-Ingredient Apple Biscuit was born! See how easy it is in this video!

More biscuit recipes from the HH blog and cookbooks:

Biscuits — HHC, page 38

Cinnamon Raisin Biscuits — EHH, page 58

Glazed Pumpkin Biscuits — EHH, page 57

Lemon Jam Biscuits — EHH, page 61

Maple-Cornbread Biscuits — HHC, page 39

Southern-Style Biscuits and Gravy

Sweet Potato Biscuits

Veggie Biscuit Potpie — EHH, page 159

Whole-Wheat Drop Biscuits — EHH, page 37

My beloved biscuits at breakfast with Tofu Scramble and HH Gravy!

Do you like biscuits? How do you serve them?

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Recipe:Apple Biscuits (Applesauce Biscuits)

Picture of Apple Biscuits (Applesauce Biscuits)

Prep time: | Cook time: | Total: | 12 servings


A slightly sweet and wholesome alternative to breakfast biscuits.



Preheat oven to 400F. Grease a cookie sheet and set aside. Core an apple and quarter. Add apple to a blender or food processor with a
splash of water and pulverize into the consistency of applesauce, adding a touch more water if necessary and set aside. In a mixing bowl, whisk flour, baking powder and a pinch of salt. (You can also add a little raw sugar or raisins for a sweeter biscuit, 1 tsp cinnamon or fresh rosemary for a savory biscuit here). Add applesauce 1/4 cup at a time until the batter is moist (wetter is better; you should use most of or all of the applesauce). Drop large spoonfuls on the cookie sheet and bake 10-13 minutes, or until firm to the touch and lightly golden on the bottom and edges.