Fluffy, soft, tender and buttery vegan biscuits made with gluten-free flour, sweet potato puree and dairy-free ingredients. You never believe how easy these sweet potato biscuits are to make! The perfect breakfast biscuit or addition to any home-cooked meal.
Have you ever met anyone who doesn’t love a soft, warm, and buttery biscuit with their meal? I haven’t.
This healthy sweet potato biscuit recipe has been on my to-share list for a while now.
It’s finally here! I am so excited to share these healthy biscuit recipe with you guys!
They are made with whole wheat flour (or gluten-free flour) which adds fiber and nutrients along with sweet potato puree that knocks the vitamin and nutrient content out of the park compared to traditional white flour biscuits.
They pair perfectly with some vegan butter, Vegan Raspberry Chia Jam or just about anything.
Are you ready? Let’s get into the recipe.
Ingredients Needed to Make Vegan Biscuits
- Cooked sweet potato (or canned sweet potato puree)
- Dairy-free milk of choice
- Apple cider vinegar
- Whole wheat flour or gluten-free flour
- Coconut sugar
- Baking powder
- Coconut oil or vegan butter (solid)
How to Make Sweet Potato Puree
You can use the store-bought canned sweet potato puree. But it is really so easy to make them at home.
Steam sweet potatoes in a pot with 1 inch high of water.
Bring water to boil, then turn it down to simmer for 40 – 60 min depending on the size of the sweet potatoes, or until the soft to poke through with a fork.
Wrap sweet potatoes in tin foil, bake at 350F for 40 – 50 minutes depending on the size, or until the soft to poke through with a fork.
How to Make Dairy-Free Biscuits
Homemade vegan biscuits may sound intimidating but they’re actually really easy to make!
First, you need to prepare the vegan “buttermilk”:
Mix 1/3 cup of dairy-free milk (I used coconut milk) and apple cider vinegar. Mix well and let it sit while preparing the rest of the ingredients.
Next, in a large bowl, whisk together the whole wheat flour (or gluten-free flour), coconut sugar, and baking powder.
Add cold vegan butter or coconut oil to the dry ingredients. Use a butter cutter or fork to break it into smaller pieces.
Then, add sweet potato puree to vegan “buttermilk” mixture. Mix well (you can use a hand mixer here if needed).
Pour the sweet potato vegan buttermilk mixture into the bowl of dry ingredients and gently mix to form the dough.
Be careful not to over-mix here, there is gluten in the whole wheat flour and over-mixing can result in a tough dough.
Transfer the dough to a floured surface.
Fold the dough over a couple of times, applying more flour when needed to avoid the dough sticking to the counter.
Pat the dough down to about 1/2 inch thick and cut it into preferred size.
I used a tall glass, but you could use a pastry or cookie cutter as well.
Transfer cut dough onto a parchment-lined baking sheet, brush melted butter if desired, and bake at 425 F for 11 – 12 minutes.
Variations for these dairy-free biscuits
You can easily switch up the flavors of these biscuits by adding and/or switching out a couple of ingredients.
Make a delicious pumpkin biscuit using pumpkin puree instead of sweet potato. Add some pumpkin spice for a perfect fall-flavored side dish.
More of an apple kinda gal?
Create an apple cinnamon biscuit by using apple sauce and cinnamon sugar on top instead!
Tips and Tricks for the Best Vegan Biscuits
- Make sure your vegan butter or coconut oil is cold.
- Cold butter is the secret to flaky baked goods like pie crusts, biscuits and scones.
- Use a butter cutter or knife to cut cold vegan butter into small pieces.
- You don’t need a rolling pin to flatten out your dough, you can work the dough with the palm of your hands (I learned this tip from my mama making dumplings growing up).
- Brush melted vegan butter on top before baking for a golden crispy crust.
- Make sure the ingredients haven’t expired (especially the baking powder. I learned it the hard way)
- Use an oven thermometer to ensure that your oven is at the correct temperature.
How to Serve Sweet Potato Biscuits
The possibilities are really endless with how you can serve your sweet potato biscuits.
Here are some of my favorite ways to serve them:
- As a side dish with dinner, topped with butter, ghee, or coconut oil.
- Served as a breakfast biscuit topped with butter and/or my favorite strawberry chia jam.
- Use the biscuit to make a breakfast, lunch, or dinner sandwich instead of using sandwich bread or rolls.
- Using a mixer, whip up some vegan butter or ghee mixed with honey and cinnamon for a honey-butter topping.
- Add fresh fruit and your favorite ice-cream for a healthy dessert option.
- Serve with your favorite plant-based breakfast sausage (pictured here).
How to Store Vegan Biscuits
Store your leftover vegan biscuits in an airtight container in the fridge for 4-5 days.
These biscuits freeze really well also so feel free to make extra and keep some in the freezer so you aways have a healthy side option to use for dinner!
If you prefer fresh biscuits, you can also freeze the dough (after cutting them) so that you can just pop them in the oven (rather than re-heating) when you are ready to serve.
What’s your favorite kind of biscuit? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Healthy breakfast recipes you may like:
Sweet Potato Biscuits
- 3/4 cup Cooked Sweet Potato or canned sweet potato pure *
- 1/3 cup Dairy Free milk **
- 1 tsp Apple cider vinegar
- 1 ½ cup Whole wheat flour ***
- 3 tbsp Coconut sugar
- 1 tbsp Baking powder
- 5 tbsp Coconut oil or vegan butter solid
- Prepare the vegan “buttermilk”:Mix 1/3 cup of dairy-free milk (I used coconut milk **) and apple cider vinegar. Mix well and let it sit while preparing the rest of the ingredients.
Sweet Potato Biscuits:
- Preheat the oven to 425 F.
- In a large bowl, whisk together the whole wheat flour, coconut sugar, and baking powder.
- Add solid cold vegan butter or coconut oil to the dry ingredients. Use a butter cutter or fork to break it into small pieces.
- Then, add sweet potato puree * to the vegan “buttermilk” mixture. Mix well (you can use a hand mixer here if needed).
- Pour the sweet potato vegan buttermilk mixture into the bowl of dry ingredients and gently mix to form the dough. Be careful not to over-mix here.
- Transfer the dough to a floured surface. Fold the dough over a couple of times, applying more flour when needed to avoid the dough sticking to the counter.
- Pat the dough down to about 1/2 inch thick and cut it into preferred size. I used a tall glass, but you could use a pastry or cookie cutter as well.
- Transfer cut dough onto a parchment-lined baking sheet, brush with melted vegan butter if desired. Bake for 11 – 12 minutes.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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