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Sweet Potato Biscuits
Light, fluffy, and buttery Sweet Potato Biscuits are Southern soul food perfection! Made with vegan butter and non-dairy milk, unsuspecting diners will never guess these are plant-based. Perfect for celebratory meals, brunch, and comfort food cravings!
Servings: 9 biscuits
Equipment
- 1 food processor optional
Ingredients
- 3/4 cup sweet potato puree (165 grams) preferably from a freshly steamed or roasted potato
- 1/3 cup plain soy milk (3 oz) or other plain, unsweetened non-dairy milk
- 1 tsp apple cider vinegar
- 1 1/2 cup whole wheat pastry flour, or spelt flour or all purpose flour (225 grams) + more for surface
- 2 tbsp raw cane sugar or coconut sugar
- 1 tbsp baking powder
- 1/2-1 tsp sea salt
- 5 tbsp very cold vegan butter (such as Earth Balance) (75 grams) or coconut oil
- agave syrup for drizzling
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Stir the sweet potato puree, vinegar, and non-dairy milk together in a bowl until combined. Set aside.
- Place the pastry flour, sugar, baking powder, and sea salt in the food processor bowl. Lock on the lid and pulse to combine. No food processor? Place the ingredients in a bowl and whisk to combine.
- Add the cold vegan butter or coconut oil to the food processor and pulse until the mixture resembles a coarse meal. Or use a pastry cutter to blend the butter into the flour.
- Add the sweet potato mixture and pulse 5-10 times to fully combine. Or stir to combine, if you are not using a food processor.
- Generously flour a clean work surface, like the kitchen counter or a large cutting board.
- Transfer the dough onto the prepared workspace. The dough will probably be fairly wet, so gently turn it in the flour or lightly sprinkle it with more flour 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. Be careful not to turn or twist the cutter as you create the shapes; press it straight down and up.
- Transfer the cut biscuits onto the prepared baking sheet. Bake them in the preheated oven for 12 minutes.
- Enjoy the biscuits hot with melted vegan butter or coconut oil and agave syrup, vegan honey, or sorghum syrup.
- Cool the biscuits to room temperature before transferring them to an airtight container and storing them at room temperature for up to 3 days.
Video
Notes
Storage Directions
- Storage: Cool the sweet potato biscuits to room temperature before transferring them to an airtight container and storing them at room temperature for up to 3 days.
- Freezing: The cooled biscuits can also be frozen in a freezer-safe container for up to 3 months.
- Reheating: If you prefer to enjoy leftover biscuits warm, heat them in the toaster oven on low heat for 2-3 minutes or in the microwave for 15-30 seconds until hot.
- Accurately measure the flour. Measure it by weight or scoop it into measuring cups before leveling off the tops. Scooping the flour directly can result in up to 30% more flour, making the biscuits heavy and tough.
- Use COLD butter. This ensures the most tender and flaky biscuits. Remove it from the refrigerator just before adding it to the food processor.
- Don't overwork the dough. Over-mixing or over-kneading it develops the flour's gluten, making it tough and chewy. For the lightest and fluffiest sweet potato biscuits recipe, pulse the dough until combined and turn it on the floured work surface until just covered with flour (being careful not to knead it excessively).
- Don't twist the biscuit cutters. Press the biscuit cutter, wide-rimmed glass, or cookie cutter directly down into the dough. Twisting it will crimp down the sides, preventing the biscuits from fully rising as they bake.
- Gluten-free. If desired, you can make these biscuits gluten-free. Just swap in your favorite gluten-free all-purpose baking mix and let the dough rest for 10-15 minutes before cutting.