Sweet Potato Biscuits Recipe
Introduction
These sweet potato biscuits are soft, fluffy, and subtly sweet, making them a perfect addition to any meal or a delightful snack on their own. Easy to prepare and dairy-free, they bring a wonderful twist to classic biscuits with the natural sweetness of sweet potatoes.
Ingredients
- 1 cup pureed or mashed sweet potato (about 1 medium potato)
- ¼ cup plant-based milk
- ¼ teaspoon salt
- 1 ½ cups all-purpose or whole wheat flour
- 1 tablespoon baking powder
- 4 tablespoons chilled vegan butter or coconut oil
Instructions
- Step 1: Preheat the oven to 400 degrees F. In a bowl, whisk together the pureed sweet potato and plant-based milk until smooth, then set aside.
- Step 2: In a medium bowl, sift together the salt, flour, and baking powder.
- Step 3: Cut the chilled vegan butter or coconut oil into the flour mixture until it resembles a grainy meal.
- Step 4: Fold the flour mixture into the sweet potato puree and gently knead until a dough forms, being careful not to over-knead.
- Step 5: Using an ice cream scoop or spoon, drop dollops of dough onto a greased baking sheet, pressing the top of each biscuit down slightly.
- Step 6: Bake for 20 minutes until golden and cooked through. Remove from the oven and let cool slightly before serving.
Tips & Variations
- For extra flavor, add ½ teaspoon of cinnamon or nutmeg to the dry ingredients.
- Use a mix of whole wheat and all-purpose flour for a nuttier texture.
- Serve warm with vegan butter or a drizzle of maple syrup for a sweet treat.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the oven or toaster oven to maintain crispness. You can also freeze baked biscuits for up to 3 months; thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of plant-based milk?
Yes, regular milk works well if you do not need the recipe to be dairy-free. Simply substitute it in equal amounts.
How can I make these biscuits fluffier?
Be careful not to over-knead the dough and make sure your baking powder is fresh. Using cold vegan butter or coconut oil also helps create a lighter texture.
PrintSweet Potato Biscuits Recipe
These Sweet Potato Biscuits are a delicious plant-based twist on classic biscuits, combining creamy mashed sweet potatoes with vegan butter to create a soft, tender texture. Perfectly golden and lightly savory, they are ideal for breakfast or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1 cup pureed or mashed sweet potato (about 1 medium potato)
- ¼ cup plant-based milk
Dry Ingredients
- ¼ teaspoon salt
- 1 ½ cups all-purpose or whole wheat flour
- 1 tablespoon baking powder
Fat
- 4 tablespoons chilled vegan butter or coconut oil
Instructions
- Preheat and prepare wet mixture: Preheat your oven to 400 degrees F. In a bowl, whisk together the pureed sweet potato with the plant-based milk until smooth and set aside to combine the liquids thoroughly.
- Combine dry ingredients: In a medium bowl, sift together the salt, flour, and baking powder to ensure even distribution of the leavening agent and salt for consistent biscuit rise and flavor.
- Cut in the vegan butter: Add the chilled vegan butter or coconut oil into the flour mixture. Use a pastry cutter or your fingers to blend it in until the mixture resembles a grainy meal with small pea-sized pieces of fat.
- Form the dough: Fold the flour and butter mixture into the mashed sweet potato mixture, gently kneading just enough to form a soft dough without overworking, which ensures tenderness.
- Shape the biscuits: Using an ice cream scoop or tablespoon, scoop dollops of dough onto a greased baking sheet, spacing them evenly. Press the tops of each biscuit down slightly to help them rise evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 20 minutes until the biscuits are golden brown and cooked through.
- Cool and serve: Remove the biscuits from the oven and allow them to cool slightly on a rack before serving warm.
Notes
- Use chilled vegan butter or coconut oil to achieve a flaky biscuit texture.
- Do not over-knead the dough to keep the biscuits tender and light.
- Whole wheat flour can be substituted for all-purpose flour for a heartier biscuit.
- Serve warm with vegan butter, jam, or your favorite spread for best flavor.
- If you don’t have an ice cream scoop, use two spoons to shape the biscuits.
Keywords: sweet potato biscuits, vegan biscuits, plant-based biscuits, sweet potato recipe, vegan baking
