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Vegan Sweet Potato Biscuits |

These fluffy and buttery vegan sweet potato biscuits are quickly becoming a staple in our house. I created this possibly-perfect recipe way back in 2015, and it never disappoints. Even my 86 year old grandmother is a fan––she makes them nearly every week!

If you are looking for the perfect vegan biscuits, look no further. These vegan sweet potato biscuits are destined to become a staple in your family like they are in mine!

Vegan Sweet Potato Biscuits

What you’ll need to make Sweet Potato Biscuits

Sweet potato biscuits are so easy to make. With just a few basic ingredients you’ll have fluffy, perfectly moist, and slightly sweet biscuits to enjoy for dinner, breakfast, brunch, or the holidays. 

Just like your grandma’s biscuits, these vegan biscuits start with cold butter. Because these are 100% vegan, you’ll need to use a vegan butter. Stay clear of margarine––it isn’t a one to one replacement for butter because of its high water content.

I recommend any variety of Earth Balance, Miyoko’s vegan butter, or Country Crock plant butter sticks. You can even use coconut oil for these yummy biscuits. It will impart the biscuits with a coconut taste, which is delicious, but may or may not be what you’re looking for. Just make sure you use cold vegan butter or coconut oil for the flakiest biscuit texture.

Use your favorite all-purpose flour for these biscuits. You can also use a whole wheat pastry flour if you’d like a more wholesome biscuit with the same amount of fluff. To make these gluten-free, you can use your favorite gluten-free all purpose baking mix.

Sweet Potato Biscuit Dough

How to make Sweet Potato Biscuits

Step one: Make a vegan buttermilk. Combine soy milk and vinegar and set aside for a few minutes. The soy milk will thicken and work like real buttermilk in this recipe: it will react to the baking powder and help the biscuits rise, thus creating a fluffier more voluminous biscuit.

Step two: Mix 3/4 cup of sweet potato puree with the buttermilk. Use sweet potato puree from a baked sweet potato for the best flavor. Set that aside.

Step three: I always use a food processor to blend the biscuit dough. I like how it effortlessly mixes the flour and vegan butter. However, you can use a pastry cutter or a fork and do this by hand. Add the flour, sugar, baking powder, and cold vegan butter to a food processor or mixing bowl, and pulse until the butter is blended with the flour and creates a course meal, with bits as large as peas.

Step four: Now you can add (pulse or fold in) the sweet potato puree. Your finished dough will be pretty sticky. Transfer the dough to a floured surface, and gently fold the dough a few times before flattening about 1/2-1″ thick. Use a round pastry cutter to cut the biscuits, then transfer them to a baking sheet.

Step five: Bake the sweet potato biscuits for 12 minutes. Serve hot with vegan butter and agave, or your favorite biscuit fixins 😉 There’s a recipe in my cookbook for vegan honey butter that you’ll LOVE on these.

Why Sweet Potatoes?

Sweet potatoes are always a good idea!

They add:

    • sweet and earthy flavor
    • moist texture
    • nutrients: specifically beta-carotene (vitamin A), and vitamin E
    • a pretty pinkish hue to these biscuits

jenné claiborne sweet potato biscuits

Perfect for brunch

I love making these sweet potato biscuits for special vegan brunch celebrations, like Easter Sunday, birthdays, and Mother’s Day. Check out these other vegan brunch recipes that pair perfectly with biscuits:

4.94 from 15 votes

Sweet Potato Biscuits

By: Jenné
Fluffy and light vegan sweet potato biscuits are perfect for brunch, breakfast, or even an afternoon treat.
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 9 biscuits


  • 3/4 cup sweet potato puree, Use flesh from a slow baked sweet potato
  • 1/3 cup plain soy milk, or other plain unsweetened non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cup all purpose pastry flour + more for surface, or use whole wheat pastry flour
  • 2 tbsp sugar, cane or coconut
  • 1 tbsp baking powder
  • 1/2-1 tsp sea salt
  • 5 tbsp very cold Earth Balance or coconut oil
  • Agave, for drizzling


  • Preheat oven to 425° and line a baking sheet with parchment paper.
  • Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.
  • Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.
  • Add the coconut oil or Earth Balance and pulse until you have a coarse meal.
  • Add the sweet potato mixture and pulse a couple times to fully combine.
  • Generously flour a clean work surface (your kitchen counter).
  • Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about 1/2-1 inch thick.
  • Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes), or a wide rimmed glass.
  • Transfer the cut biscuits onto the baking sheet.
  • Continue with remaining dough.
  • Bake for 12 minutes.
  • Enjoy immediately with melted Earth Balance, coconut oil, and/or [url href=""]Bee Free Honee[/url] or Sorghum syrup.
  • Keep fresh in an air tight container for up to 3 days.
Like this recipe? Rate and comment below!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. Wow, these vegan sweet potato biscuits sound absolutely delicious! I love that they are easy to make with just a few basic ingredients and that they have a sweet and earthy flavor. I can’t wait to try them out for myself, especially for a special brunch occasion. I especially appreciate the tips on the different types of vegan butter to use and the option to make them gluten-free. Thank you for sharing this recipe, I will definitely be making them soon!

  2. I’ve never cooked anything with sweet potatoes, so I guess it’s time to start. Thank you, I will try to cook, the family will like it!

  3. Has anyone used pureed butternut squash instead of sweet potato? I have tremendous amounts of butternut squash.

  4. Warning! This recipe calls for Too Much baking powder! It will have a metallic, bitter taste and it is not safe to consume this much baking powder is ratio to the amount of flour. Not sure if this is a typo, but a TBSP is way too much!