Vegan Sweet Potato Biscuits
Hello & Happy Monday!!
As a true Southerner, I’m obsessed with a good biscuit! To date we’ve product an array of varieties from Jalapeño Cheddar to Blueberry and more. There is something about a fresh hot biscuit that just completes a weekend brunch. (view all biscuit recipes here)
Biscuits are one of my personal favorites given my background and that they are just timeless. No matter what the season a biscuit is a win. They are also like a blank canvas in that you can mix up the flavor and cater to the season and your tastebuds!
Since it had been a while that we whipped up a biscuit recipe, I knew we had to finally explore a sweet potato option. I loved the idea that the sweet potato not only added to the typical hint of sweet with biscuits, but that it also added nutrients and color.
This recipe is great as it’s my staple biscuit base, quick, easy, affordable, the biscuits are light, fluffy, pack real sweet potato, fiber, a gorgeous color, are great for entertaining, you can incorporate cinnamon in the biscuits to accentuate the cinnamon flavor, it pairs perfectly with the maple butter, or you can skip the butter altogether if desired, and they are the perfect addition to brunch!
If you love biscuits or all things sweet potato, you have to try this recipe for vegan Sweet Potato Biscuits!!
Why this recipe is great:
Packs real sweet potato
Perfect for any season
Great for brunch!
Eat Drink Shrink
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 cups flour
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tbsp baking powder
- 6 Tbsp vegan butter
- 3/4 cup cooked, mashed sweet potato
- 1/3 - 1/2 cup Almond milk as needed
- 1/2 cup vegan butter
- 1 tsp cinnamon
- 2 tsp maple syrup
- In a bowl combine the dry ingredients: flour, salt, baking powder, sugar.
- Cut in the vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in your sweet potato puree. If the dough is still too dry you can add a little almond milk, or more sweet potato if you have extra.
- Form the dough into a ball and turn out onto a floured surface.
- Shape your dough to a 1/2 inch thickness and cut with a biscuit cutter. For larger biscuits fold the dough in half (like a folder)and then cute the biscuits.
- Place them on a baking sheet lined with parchment paper.
- Bake at 425 for 15-20 minutes, rotating the pan mid bake, until very lightly browned.
- Maple Butter: combine all the ingredients in a small shallow dish, with a whisk or fork. Serve with biscuits.
You can also add 1 tsp of ground cinnamon for more cinnamon flavor!