These healthy biscuits have only 6 ingredients, are fluffy and yummy. They are cholesterol free and easy to make. You are going to love them slathered with fresh jam.

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The Best Healthy Biscuits

I grew up with drop biscuits or white bread and homemade gravy at every meal. Seriously, I would tear a slice of white bread into small pieces and pour sausage gravy over it and I loved it! Now that I know better, I eat better and I love healthy food just as much. Really, don’t we love the memories of food more than the food itself?

When my mom would make drop biscuits it was always from a box. You probably know the one and it rhymes with “iffy”, actually the ingredients in it are a little iffy – hydrogenated lard, BHT, + more (Find out why those ingredients are toxic). A serving contains 5 grams of fat, 2 grams are saturated fat and 450 mg of sodium and that is before adding the milk to make the biscuits.

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One night my husband and I were having lentil loaf and mashed potatoes, a very comforting meal and I became nostalgic for biscuits. Since I don’t have “iffy” ingredients in the house, I created this drop biscuit. It’s so easy and so much healthier than the box mix!

My Best Healthy Biscuits are only 117 calories and have less sodium. They, too, have 5 grams of fat, but nearly 1.5 grams of it is mono/poly unsaturated fat (the good stuff).

I was really impressed with the fluffiness of them considering they are vegan, a.k.a. cholesterol free. I know you will love them as much as I do. They have craggy  nooks and crannies to hold vegan butter or fresh berry jam, mmmmm, so good.

Best Healthy Biscuits

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 Best Healthy Biscuits Ingredients

2 cups flour (I used whole wheat)

4 tsp baking powder

1/2 tsp salt

2 tablespoons vegan butter

2 tablespoons coconut oil (I like this one –Nature’s Way Organic Extra Virgin Coconut Oil, 32 Ounce

1 cup almond milk (I like this one –Pacific Foods Organic Original Almond Milk – Unsweetened – 32 oz)

Best Healthy Biscuits Directions

1. Preheat oven to 450 degrees

2. Mix flour, baking powder and salt together in a bowl. Cut vegan butter and coconut oil into the flour mixture                using a fork or pastry blender (I like this one – OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter)     until crumbly; stir in almond milk until just combined.

3. Drop batter onto an ungreased baking sheet.

4. Bake until biscuits are lightly browned – 10 – 12 minutes.

• Calories117.5
• Total Fat4.6 g
• Saturated Fat 2.8 g
• Polyunsaturated Fat 0.7 g
• Monounsaturated Fat 0.6 g
• Cholesterol 0.0 mg
• Sodium 294.8 mg
• Potassium 36.8 mg
• Total Carbohydrate 16.5 g
• Dietary Fiber 0.6 g
• Sugars 0.1 g
• Protein 2.2 g
• Vitamin A 0.8 %
• Vitamin B-6 0.5 %
• Vitamin D 2.1 %
• Vitamin E 4.2 %
• Calcium 13.1 %
• Copper 1.5 %
• Folate 9.5 %
• Iron 6.6 %
• Magnesium 1.6 %
• Manganese 7.1 %
• Niacin 6.2 %
• Pantothenic Acid 0.9 %
• Phosphorus 5.8 %
• Riboflavin 6.1 %
• Selenium 10.1 %
• Thiamin 10.9 %
• Zinc 1.0 %

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