Vegan Pesto Potato Biscuits
These Vegan Pesto Potato Biscuits are soft, fluffy, and flavor-packed. Yeast-free biscuits are so easy to make and taste great served as a plant-based breakfast with a slather of vegan butter, smothered in dairy-free gravy, alongside a big salad for lunch, or eaten straight out of the oven! It’s a great recipe to use up leftover mashed potatoes in the winter and basil from your garden hauls in the summer. You only need 8 ingredients and 45 minutes to make amazing homemade pesto biscuits!
Ingredients
- 2 1/2 cups all purpose flour
- 2 Tbsp light brown sugar
- 1 Tbsp baking powder
- 1 tsp sea salt
- 1 cup leftover vegan mashed potatoes
- 1/2 cup vegan-friendly pesto
- 1/2 cup unsweetened plain non-dairy milk
- 1 flax egg 1 Tbsp ground flaxseed + 3 Tbsp water
Instructions
- 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.
Video
Nutrition
Serving: 1biscuitCalories: 197kcalCarbohydrates: 27gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gSodium: 443mgFiber: 1gSugar: 3g
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