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.

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.

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

 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 %

About the Author

Cindy Newland

Cindy Newland is the founder of Intentionally Eat and has been eating a whole food, plant-based alkaline diet since 2010. In that time she has lost over 100 pounds, reversed high blood pressure she was diagnosed with before age 30, and has spent over 15 years cooking and refining plant-based meals in her own kitchen. Cindy is not a registered dietitian. What she is is someone who has lived inside every frustration this way of eating can bring — the social awkwardness, the cravings, the meals that didn't work — and figured out what actually sticks for the long term. The recipes and meal plans on this site come from her real experience, not from textbooks. She writes specifically for women over 40 who are tired of diets that require perfection and want a way of eating they can actually keep.