This Pesto Potato Biscuit recipe produces healthy vegan biscuits that are soft, fluffy, and flavor-packed. Yeast-free biscuits are quick and easy to make without butter and taste great served as a plant-based breakfast with a slather of dairy-free butter, smothered in gravy, alongside a salad for lunch, or straight out of the oven! It’s a great recipe for kids to get their greens, use up leftover mashed potatoes, or utilize basil from your garden. We’ll show you how to make them with only 8 ingredients and 45 minutes!
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These are no ordinary vegan biscuits, my friend. These are pesto potato biscuits, and their fluffy, flavor-packed ways are here to change your life forever.
By now, you’re probably very aware of our current level of pesto obsession and all the tasty recipes it inspires in our kitchen.
So, it should be no surprise that we’re back with yet another one. This time, with a bit of a twist. We’re baking that delicious pesto into soft and fluffy Vegan Pesto Potato Biscuits!
What You Need
To make these Vegan Pesto Potato Biscuits, you’ll need 8 pretty common ingredients:
Baking powder – This will act as our leavening agent. Make sure you don’t use baking soda. 😉
Vegan-friendly pesto – We used our homemade cheesy vegan pesto recipe. Store-bought pesto can also be used, but check the ingredients to see if it’s vegan before buying. Most traditional pesto is made with dairy. There are some brands with vegan-friendly options out there though. Our favorite is from Gotham Greens!
Leftover mashed potatoes – We used our vegan mashed potatoes recipe, but you can also just bake a potato (in the oven or microwave), peel it, and puree.
Unsweetened plain non-dairy milk – Make sure you are getting a non-dairy milk that’s both unsweetened AND plain to avoid any weird tastes. The popular brand Califia Farms makes some great neutral-tasting plant-based cooking milks. We also like Elmhurst and the Zero Sugar Oat Milk from Chobani for these biscuits!
Flax egg – That’s just 1 Tbsp ground flaxseed mixed with 3 Tbsp water and set aside for 5 minutes to thicken. If you don’t have flaxseed, you can sub chia seeds. This will act as our plant-based egg for the recipe. If you’re new to baking with flax eggs, check out our Complete Guide to Flax Eggs.
How to Make Vegan Biscuits with Leftover Mashed Potatoes and Pesto
We love that these vegan pesto potato biscuits are so easy to make, requiring zero rising time and no fancy equipment.
2. Mix: You’ll mix the dry ingredients in one bowl and the wet in another. Then, you’ll combine both with a large wooden spoon until the mixture is a rough shaggy dough.
3. Knead: From here, you’ll get in there with your hands and knead the dough until it’s a nice smooth ball.
4. Shape: Roll the dough into a disc and cut as many biscuits as you can from it. To cut the biscuits, you can get fancy and use a biscuit cutter or do what we do and use the top of a pint glass. A round cookie cutter works too! Place each biscuit on your lined baking sheet, making sure they all touch. Then, knead together and roll out the excess dough and repeat until all the dough is used.
5. Bake: Before baking, I like to brush each biscuit with some olive oil and sprinkle it with salt and some black pepper. This part is optional but highly recommended. Finally, we bake the biscuits and enjoy!
How to Serve Healthy Vegan Biscuits
These vegan pesto potato biscuits are awesome served:
- Slathered in vegan butter
- Smothered in cashew gravy
- Used as the base for a vegan breakfast sandwich
- Straight from the oven!
More Vegan Pesto Recipes:
If you make these pesto potato biscuits, we wanna hear about it! Leave a comment and rate it below or tag us on Instagram (we’re @theplantpowercouple with the ‘the’), so we can live vicariously through your delicious creations!
- PREPARE: Start by using a fork to mix your flax egg together in a small bowl. Set it aside to sit for five minutes. Preheat your oven to 400F and line a baking sheet with parchment paper.
- MIX THE INGREDIENTS: Add flour, baking powder, sugar, and salt to a large bowl and stir with a large wooden spoon to combine. In a small bowl, use a fork to whisk together the pesto, mashed potatoes, soy milk, and flax egg. Make a well in the center of the dry mixture and pour the wet mixture into it. Stir to combine until a rough, shaggy dough is achieved.
- KNEAD THE DOUGH: Get your hands in there and knead the mixture into one dough ball. Turn the dough onto a floured surface, lightly sprinkle some more flour on top, and knead a few more minutes to smooth it out.
- CUT THE BISCUITS: Use a lightly floured rolling pin to flatten the dough to about 1/2 inch thick. Use a biscuit cutter or the top of a pint glass to cut as many biscuits as you can out of the dough. Place each biscuit on your lined baking sheet, making sure they all touch. Then, knead together and roll out the excess dough and repeat until all the dough is used.
- BAKE THE BISCUITS: Brush each biscuit with some olive oil and sprinkle with salt and freshly cracked black pepper (optional but awesome). Bake them at 400F for 15-17 minutes.
- SERVE: Enjoy these biscuits slathered with vegan butter, smothered in cashew gravy, alongside a summer salad or just all on their own.
Serving Size:1 biscuit
Amount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 443mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 6g
Nutrition information is automatically calculated and may not always be accurate.