Low Cholesterol Biscuits
Fluffy, golden, and irresistibly tender, these Low Cholesterol Biscuits are a heart-healthy twist on a classic comfort food. Crafted with wholesome ingredients like unsweetened almond milk, applesauce, and olive or canola oil, this recipe eliminates butter and heavy cream without sacrificing flavor or texture. A quick vinegar-and-milk mixture creates a tangy buttermilk substitute, while gentle kneading ensures these biscuits remain soft and flaky. Perfect as a side for soups, a base for breakfast sandwiches, or simply slathered with jam, these 10-ingredient biscuits deliver deliciousness in just 27 minutes. Ideal for those looking to reduce cholesterol without compromising on taste, they’re the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsweetened almond milk (or any non-dairy milk)
- 2 teaspoons apple cider vinegar
- 2 tablespoons canola oil (or olive oil)
- 2 tablespoons unsweetened applesauce
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
In a small bowl, mix the almond milk with apple cider vinegar to create a quick buttermilk substitute. Let it sit for 5 minutes.
Once the buttermilk substitute is ready, pour it into the large mixing bowl along with canola oil and unsweetened applesauce.
Use a spatula or wooden spoon to stir until the dough just comes together. Do not overmix; the dough should be slightly sticky but manageable.
Lightly flour a clean work surface and transfer the dough onto it. Gently knead the dough 3-4 times to bring it together. Avoid over-kneading to ensure soft biscuits.
Pat the dough into a rectangle or circle about 1/2-inch thick. Use a round biscuit cutter or a glass dipped in flour to cut out biscuits.
Place the biscuits on the prepared baking sheet, spaced slightly apart. Gather any leftover dough, reshape, and cut until all the dough is used.
Bake the biscuits in the preheated oven for 10-12 minutes, or until the tops are lightly golden and firm to the touch.
Remove from the oven and let the biscuits cool slightly before serving warm. Enjoy with a dollop of jam or your favorite low-cholesterol topping!
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 3.4 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 372 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
