Sweet 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
Scale
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
Find it online: https://kitchenbynora.com/sweet-potato-biscuits-recipe/
