These soft & flaky Vegan Sweet Potato Biscuits are so delicious and made with 8 easy ingredients! When topped with warm butter and a drizzle of maple syrup, they make the coziest breakfast.
While I love my traditional Vegan Biscuits, adding in sweet potato really brings a new level of deliciousness! They are naturally a bit sweet, while still having that buttery, flaky texture of the biscuits you know and love.
Ingredients:
Ingredient & substitution notes:
- Sweet Potato: I roasted & mashed my own sweet potatoes for this recipe, which I think gives the best texture and flavor.
- You can substitute 1:1 with cooked canned sweet potato or boil the sweet potatoes and then mash them for similar results.
- Soy milk: This is my go-to for biscuits because of the high protein content.
- Oat milk, hemp milk, almond milk, and flax milk are also good options.
- The higher the protein content in the milk, the more it will curdle and resemble buttermilk. Just make sure to buy unsweetened milk!
- Apple cider vinegar: Needed to create vegan buttermilk and interact with the baking soda.
- Substitute 1:1 with lemon juice.
- Cold vegan butter: Can be subbed 1:1 for frozen coconut oil.
- Just use a cheese grater to grate it into the bowl vs. a pastry cutter, as it will be much harder than cold butter.
- If substituting coconut oil, increase the salt in the dough by ¼ teaspoon.
How to make sweet potato biscuits
Roast sweet potatoes:
First, scrub your sweet potatoes to remove any dirt. Then, pat dry with a towel.
Add the sweet potatoes to a baking tray and pierce with a fork about 4-6 times. This helps the potatoes release steam while roasting and will prevent them from exploding in the oven!
Then, roast the sweet potatoes for 40-60 minutes until soft and tender throughout. The time needed to roast will depend on the size of your sweet potatoes.
Once roasted, remove the sweet potatoes from the oven and let them cool for about 10 minutes. Then, peel off and discard the outer skin.
Add the inner sweet potato flesh to a large bowl and mash until smooth.
The sweet potato needs to be COLD before adding it to the scone dough, so place the bowl of mashed sweet potato in the fridge to cool before using.
Make the biscuit dough:
Start by making the vegan buttermilk. This involves mixing the soy milk and apple cider vinegar together until the milk begins to curdle.
For the best results, use high-protein milk like soy milk. The buttermilk gives these biscuits that classic tang, so don't skip it!
Next, mix together the dry ingredients, including the flour, baking powder, salt, and baking soda.
Then, "cut" in the cubes of cold vegan butter using a pastry cutter or a fork. For the best result, avoid using your hands and add the ingredients to a cold bowl!
Finally, add in the mashed sweet potato and vegan buttermilk. Continue using the pastry cutter to mix until you have a shaggy/lumpy orange dough with no dry spots of flour remaining.
Shape & freeze:
Add the dough to a parchment-lined baking tray and shape into a rectangle 1 inch in height. Then, place the tray of dough into the freezer while you preheat the oven.
I like to add my dough back to the freezer for at least 10 minutes, as this helps any chunks of butter resolidify, leading to extra flaky scones!
Bake the biscuits:
Once the oven has preheated, remove the dough from the freezer and cut it into 8 smaller rectangles. Fold each rectangle in half and press together so each biscuit is the shape of a square about 2 inches in height.
Place the square biscuits back onto the parchment-lined tray. Then, add to the oven and bake for 20-22 minutes until cooked through and browned on top.
Once the biscuits are out of the oven, move them to a wire cooling rack to cool.
You can enjoy them warm with a drizzle of maple syrup and a slather of butter on top!
FAQ & Tips:
Can I make these biscuits gluten-free?
I haven't tried it, but this recipe may work with a Gluten-Free 1:1 Baking Mix like Bob's Red Mill. Alternative flours such as almond or coconut flour will NOT work in this recipe.
How do I store sweet potato biscuits?
Cooked biscuits can be stored at room temperature for 1-2 days in a closed container or wrapped in plastic wrap.
I personally don't think biscuits store well in the fridge, but they can also be sealed in a freezer-safe bag and stored in the freezer for up to 1 month.
Uncooked biscuits can also be shaped and frozen in a Ziploc bag. You may need to add 2-3 minutes of baking time, but you can bake them straight from the freezer.
What to serve with vegan biscuits?
As mentioned, my favorite way to enjoy these biscuits is with extra butter and a drizzle of maple syrup on top.
However, these dairy-free sweet potato biscuits are also a wonderful side dish! They're a favorite of mine for Thanksgiving, but I also love serving them alongside dishes like my Carrot Lentil Ginger Soup and Sweet Potato Lentil Stew!
I can't wait for you to try these soft, flaky, & buttery Vegan Sweet Potato Biscuits! They are the perfect breakfast treat and also make a great Thanksgiving side dish.
-TSG
More breakfast recipes you will love:
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Vegan Sweet Potato Biscuits
Ingredients
- 1 sweet potato roasted & skin removed, 1 cup mashed
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoons salt
- ¼ teaspoon baking soda
- ½ cup cold vegan butter
- ½ cup soy milk
- 1 Tablespoon apple cider vinegar
Instructions
Roast & mash the sweet potato
- Before making the scones, you'll need to cook the sweet potato. I prefer roasting them, but you can also boil them or use cooked canned sweet potato. This step can be done the day before, as the mashed sweet potato needs to be cold for the scone dough.
- To roast the sweet potato, preheat the oven to 425F. Wash and scrub your sweet potato, then pat and dry with a towel.
- Add the sweet potato to a tray and use a fork to pierce small holes in the sweet potato. This allows steam to escape while roasting and prevents it from exploding.
- Roast for 40-60 minutes or until cooked through. They are ready when a knife can easily be inserted without any resistance and they are soft inside.
- Let the sweet potatoes cool for about 10 minutes. Then peel off and discard the outer skin.
- Add the sweet potato flesh to a bowl and mash with a fork until smooth. The mashed sweet potato must be cold before using in the scone dough, so add the bowl to the fridge to cool completely.
Make the scone dough:
- Before starting, line a baking tray with parchment paper and set aside.
- Add the soy milk and apple cider vinegar to a small bowl. Stir and let sit until the milk begins to curdle. This is the process for making vegan buttermilk.
- While the milk is curdling, add the flour, baking powder, salt, and baking powder to a large mixing bowl and whisk together.
- Then add in the cubed vegan butter and use a pastry cutter or fork to 'cut" the butter into the dough until you have a crumbly dough.
- Next, add 1 cup of cold mashed sweet potato and the vegan buttermilk mixture to the bowl of dry ingredients.
- Gently mix everything together until you have a shaggy dough. Remember, you do not want a smooth dough- the dough should be lumpy but not have any dry spots of flour.
Shape the dough
- Turn the dough out onto the parchment-lined baking tray. Then, shape it into a small rectangle about 1 inch high, making sure not to handle the dough too much.
- Add the tray of dough to the freezer for about 10 minutes and preheat the oven to 400F.
Bake & enjoy!
- Remove the tray of dough from the freezer and cut the dough into 8 smaller rectangles. Fold each rectangle in half to layer the dough and shape each biscuit into a square about 2 inches in height.
- Add the sweet potato biscuit squares back to the parchment-lined baking tray so they are about ½ inch apart. Then, bake for 20-22 minutes, or until they are fluffy and browned on top.
- Move the biscuits to a wire rack to cool. Serve warm with extra butter and a drizzle of maple syrup on top to enjoy!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- Cooked biscuits can be stored at room temperature for 1-2 days in a closed container or wrapped in plastic wrap or in the freezer for up to 1 month.
- Uncooked biscuits can also be shaped and frozen in a Ziploc bag. You may need to add 2-3 minutes of baking time, but you can bake them straight from the freezer.
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