Vegan Sweet Potato Biscuits

These soft, flaky, & buttery Sweet Potato Biscuits are the best vegan breakfast treat!

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Course: Breakfast, Breakfast + Brunch, Vegetarian Sides

Cuisine: American, Southern

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: biscuits

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.

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.

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.

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!

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.

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!