Soft, sweet, and buttery homemade Vegan Sweet Potato Biscuits. Quick and easy to make. Perfectly tall, flaky, and tender. Comfort food at its finest!
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"Oh, my goodness. These are so good. Just made a batch and served them with maple butter. Light, fluffy, and the colour is gorgeous. I never knew the folding technique. That is a total game changer. " - Mimi ⭐️⭐️⭐️⭐️⭐️ More reviews →
Vegan Sweet Potato Biscuits incoming. Yep. People have their opinions about biscuits, and I don't have Southern roots or even American roots, but this Brit living in Canada, who feels really weird about sharing this recipe, knows what tastes good, and I think these are pretty amazing.
I might not have grown up eating biscuits, or not this kind of biscuit anyway (I grew up eating this kind of Vegan Digestive Biscuits!), but so many of you have asked me to share a recipe and there was only so long I could resist, especially as I love to bake. And if you're feeling like these biscuits are something you want to eat right now, then I guess I have your understanding. ♡
Reasons these Vegan Sweet Potato Biscuits are everything:
- They are perfectly tall, flaky, and soft.
- The colour is such a pretty, warm, festive orange.
- Naturally sweet.
- A great alternative to dinner rolls.
- A side that works with all sorts of meals from soups and stews to sausage gravy or jam and butter. Be sure to try them with my Vegan Sweet Potato Soup!
- Great with savoury or sweet toppings.
- Good served warm or cold.
- They freeze perfectly.
- Quick and easy to make.
Mel x
Jump to:
Ingredient Notes
First of all here's what you need and why:
- All-purpose flour - Gives the perfect soft but not too soft, and light but not too light texture. In the UK use plain flour.
- Sweet Potato - Adds flavour, colour, and sweetness. Use orange-fleshed sweet potatoes not white in this recipe.
- Baking Powder - There is a lot in this recipe. It's not a typo. Don't reduce it. As there is a lot it is important to use aluminium-free baking powder.
- Vegan Butter - Essential for the very best flavour. This cannot be reduced or subbed. If you are looking for a healthier recipe check out my Healthy Oil-Free Biscuits.
- Salt - So important in any baked recipe, whether savoury or sweet.
- Dairy-free milk - Any such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. I recommend using unsweetened and unflavoured milk though so it doesn't affect the flavour/sweetness balance.
- Optional maple syrup - I love to brush the tops of the biscuits with this before they go in the oven. It adds a nice shine and a touch of maple flavour which works so well with the sweet potato. You could just brush the tops with some extra milk or aquafaba (liquid from a can of chickpeas) if you prefer.
Let's Make Vegan Sweet Potato Biscuits!
I like to make my biscuits in a food processor but you can easily do it by hand if you don't have one. You'll just need to cut the butter in with a pastry cutter, a fork, or rub it in gently between your fingertips.
1 - Mash the sweet potato well with a fork so it's smooth and puree-like then whisk it together with the milk.
2 - Add the flour, baking powder, and salt to a food processor and whisk or pulse until combined. Add the butter and pulse to break the butter into small pieces but don't completely combine it. You should still be able to see little lumps of it. It's the little cold bits of butter that melt and create steam which in turn creates pockets, which gives us flaky biscuits. Here's what it will look like:
3 - Pour in the milky sweet potato mixture and pulse again until a rough dough is formed. Gather it together gently, wrap it in cling wrap, or put it in a lightly greased airtight container and pop it in the fridge while you tidy up and prepare your work surface for the next step.
4 - Roll the dough into a rough rectangle shape about ½ an inch thick. Do it quickly and don't handle it more than you have to. It doesn't have to be perfect.
5 - Gently fold one side of the rectangle into the centre.
6 - And then the other side, like an envelope, so it looks like this. Then roll it back out into a large rectangle again. Repeat this process until you have rolled out and folded it like this 4 times. Don't skip this!
7 - Gently roll it out once more to about 1 inch thick. Cut out circles. My cutter is 3 inches. Use a clean straight downward motion to cut. Don't twist or you will affect the rise.
8 - Place in a cast iron skillet or on a baking sheet so all of the biscuits are touching each other and then brush generously with maple syrup, then bake.
Sweet Potato Biscuit Success Tips
- Make sure all of your ingredients are cold when you start. If you have time and space, it's well worth putting the flour in the freezer for 30 minutes first.
- Keep the dough cold while you are working. If your hands are hot run them under cold water before continuing and don't be afraid to pop the dough in the fridge if you are concerned it's warming up.
- It's very important not to overwork the dough. Doing so will melt the butter and possibly activate the gluten in the flour. This will ruin the texture and rise of your biscuits.
- Use a metal cutter and when cutting don't twist the cutter. You should be using a swift straight up-and-down motion. Twisting seals the edges and affects how much the biscuits will rise.
- The first roll-out of dough makes the best biscuits, so cut carefully and don't waste space between each one to limit the amount of dough that needs rolling out again.
- Don't spread them out too far apart. These biscuits like to keep cozy and cuddle up to their neighbours. They should all be touching each other in the pan. This helps them rise up taller, keeps them nice and tall, and stops them toppling over.
- A cast iron skillet is the best thing to cook these biscuits in. They rise taller and they get lovely crusty bottoms.
How To Serve Biscuits
I could list so many ways to serve these Vegan Sweet Potato Biscuits. First of all they make the best addition to your vegan Thanksgiving feast, complimenting the sweet potato casserole very nicely. Here are a few other ideas:
- With sausage gravy, vegan sausages, vegan chicken breasts, or vegan scrambled eggs.
- With soups& stews, chili or salads.
- In place of dinner rolls or instead of bread for sandwiches.
- With vegan butter and jam, vegan hot "honey", or apple butter (I have Instant Pot Apple Butter, Slow Cooker Apple Butter, and Stovetop Apple Butter recipes)
- With homemade sage butter. Chop fresh sage and stir it gently through softened butter or vegan brown butter.
Recipe FAQs
No. For this recipe, you should use orange-fleshed sweet potatoes. They give the dough its beautiful colour and they are sweeter and more flavourful than white-fleshed sweet potatoes. White sweet potatoes also tend to be a little drier and less creamy which might affect how well the dough comes together.
I found that 1 large sweet potato made enough mashed potato for this recipe. Have a spare one on hand just in case though. Once it is cooked and cooled, peel off the skin and mash it really well with a fork. If you are in a hurry you can mash it while it's hot and spread the mashed sweet potato out on a cold plate to cool it quickly.
Instant Pot - See how to cook Instant Pot Sweet Potatoes here.
To microwave - Pierce all over then place on a piece of kitchen paper or a plate and cook on high until soft. It takes about 5-7 minutes.
In the oven - Pierce the potatoes a few times with a fork or knife, and place on a baking tray in an oven that has been preheated to 425°F (218 °C). It will take roughly 45 - 50 minutes although it will vary depending on size so check by piercing with a knife or fork. It will be tender when done.
In an Instant Pot
Set the potato on the trivet in the bottom of the Instant Pot. Pour in 1 cup of water. Put the lid on and cook for around 22 minutes at high pressure with a natural pressure release.
Yes. Biscuit dough freezes remarkably well and the biscuits don't suffer at all. In fact, they often turn out better when baked straight from the freezer.
FREEZING CUT BISCUIT DOUGH - Follow the recipe up to the cutting stage and lay the cut biscuits out on a parchment paper-lined baking tray so they aren't touching each other. Cover with plastic wrap or a lid and place the tray in the freezer until the biscuits have frozen solid. Take them off the tray and place them in a freezer bag or freezer-safe container. They can stay like that in the freezer for up to 3 months. When you want to cook them take out as many as you need, place in a well-greased cast iron skillet or a lined baking tray and bake for 5 to 7 minutes longer than the recipe calls for, at exactly the same temperature. For best results, and to ensure nice tall biscuits, make sure they are all touching each other on the tray/skillet.
FREEZING UNCUT BISCUIT DOUGH - Prepare the dough following my directions for folding etc, then form it into a ball (handling it as little as necessary), wrap it tightly in plastic wrap or a lightly oiled freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge, then roll out, cut, and bake as per the recipe.
Baked biscuits can be frozen for up to 3 months. Let them cool completely then lay them out on a lined baking tray. Cover with plastic wrap or a lid and freeze until they are solid. Then remove them from the tray and place them in freezer bags or a freezer-safe container. They can remain in the freezer for up to 3 months.
Place frozen biscuits on a baking tray and bake at 350 °F for 10 to 14 minutes or until heated all the way through.
In the very unlikely event that you end up with leftovers you can make:
- Breadcrumbs Biscuit crumbs - Let them stale for a few days then put them in a blender or food processor and pulse until they are crumbs. Either use right away or freeze them in a bag or container. Frozen bread biscuit crumbs stay pretty loose so can be used straight from the freezer for breading or the top of casseroles like my Baked Vegan Mac and Cheese or Tomato Pasta Bake.
- Croutons - Let them stale for a few days, cut into cubes, toss with a little olive oil, then bake on a tray in a low oven (about 375°F) for 5 minutes. Toss then bake for another 5. Depending on the size, they might need a few minutes more. They are done when they are golden and crispy. Usr to top soups and salads like regular bread croutons.
- Casserole topping - Cut them in half and sit on top of any creamy casserole 5 to 10 minutes before the end of cooking time. The bottoms will soak up the creamy sauce and the top will turn a little crusty.
- French toast - Use the biscuits like you would bread in my Vegan French Toast recipe. Make sure they are stale first, and you'll need to scale down the custard part of the recipe. If you accidentally make too much though, the custard keeps in the fridge for a few days.
- Toast - Cut the biscuits in half, toast them in your toaster, spread with vegan butter, and top with jam, vegan scrambled eggs or sautéed mushrooms.
Recipe
Vegan Sweet Potato Biscuits
Author:Ingredients
- 1 cup (218 grams) cold mashed sweet potato , use orange-fleshed sweet potato not white.
- ½ cup (120 ml) cold dairy-free milk , plus a few more drops if necessary.
- 2½ cups (312 grams) all purpose flour (plain flour in the UK) plus some extra for dusting your surface.
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon fine salt
- ½ a cup and 1 tablespoon (125 grams) cold vegan butter , (plus some extra for greasing the skillet)
For brushing
- 2 to 3 tablespoons maple syrup , or a little extra milk or aquafaba
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Keep everything as cold as possible when making this recipe. If you have space, put the flour in the freezer for 20-30 minutes before you start (longer is fine). Keep the butter, sweet potato, and milk in the fridge until the last possible moment.
- Preheat oven to 425°F (218 °C) and place a shelf about ¾ way up the oven. Grease a 9 or 10-inch cast iron skillet with vegan butter, or line a baking tray with parchment paper if you don't have a cast iron skillet. Keep the skillet/tray away from the preheating oven so it doesn't get warm.
- Whisk the mashed sweet potato with the milk until combined then put it in the fridge so it stays cold.
- To a food processor or a large bowl, add the flour, baking powder, and salt. Pulse or whisk a couple of times to combine.
- Add the butter to the flour mixture. Pulse the food processor a few times, or cut the butter in with a pastry cutter or a fork, or by rubbing with the tips of your fingers. Keep going until it looks like breadcrumbs with small chunks of butter throughout. See my picture in the post above for a guide. In a food processor it will likely only need 3 or 4 pulses. Don't overprocess it. It's the little butter chunks that make the biscuits flaky.
- Pour the milky sweet potato mixture into the food processor/bowl. Pulse a few times to combine or mix gently. If it's a little dry add a some more more milk very gradually pulsing in between until when you touch and squeeze the dough it feels like it will come together easily. Remove the blade, ball up the dough, wrap in cling wrap and place in the fridge for 10 minutes.
- Dust a clean work surface with flour. Remove the dough from the fridge and roll it out gently into a rough rectangle-like shape about ½ an inch thick. Dust the top with a little flour as needed to stop the rolling pin from sticking and don't be too fussy about the shape. Gently fold one half of the rectangle into the center, and then the other side too, a bit like an envelope. Check my pictures in the post for a visual guide.
- Roll it back out and fold in the same way again. Do this a total of 4 times. It's important not to skip this as it is what creates the layers in the biscuits. Work as quickly as you can and touch the dough as minimally as you can with your hands to help keep it cool.
- Once you're done with the folding, roll it out to an even 1 inch thick. Use a metal 3-inch cutter to cut the biscuit shapes. Do not twist the cutter. Use a straight up down motion and keep the cuts close to get as many as you can out of the first roll of dough.
- Gently transfer the cut biscuits to the greased skillet/lined baking tray, then gather up the remaining dough into a ball and gently roll out to 1 inch thick again. Cut as many biscuits as you can out of it, probably only another 1 or 2, or until you have 8 biscuits.
- I don't like to waste anything, so pat the remaining scrap of dough into a rough round shape and pop it on another small baking tray to put in the oven when the rest go in. That bit is for you. Eat it as soon as it comes out of the oven. You earned it ;O)
- Brush the top of each biscuit generously with maple syrup and put them in the oven. Cook for 18 to 20 minutes or until well risen and golden. Be sure not to open the door while they are baking as it will affect the rise.
- Remove from the oven and enjoy warm. Store leftovers in an airtight container.
NOTES
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Soraya says
My husband is a true fan, but these are my son’s favorite!
Laura says
Oh wow! I can hardly wait to see the soup recipe. These biscuits look delicious.
Bonnie Whitesides says
I never use all- purpose flour. I would like to see recipes that use oat flour or almond flour. I do not use white sugar either. Date sugar is a good choice, also dates and maple syrup. Your biscuits look good but I do not plan to make them.
Star says
Does the recipe call for baking sofa. I didn’t know you can get
Aluminum free baking powder
Melanie McDonald says
As per the written recipe you need baking powder not baking soda. Baking soda will not work because there are no acidic ingredients. It's pretty easy to find aluminum free baking powder. Bob's Red Mill, Baker's Supply House, Everland, Rumford, Trader Joes and Whole Food's brands are all aluminum free.
Deborah says
Have you tried a gluten free version?? I made these last year, and they were amazing!!
Melanie McDonald says
I have not. Your best bet would be Bob's Red Mill 1 to 1 Baking Flour though. It gives great results in cakes/muffins so fingers crossed it would work in these too.
Tabia says
Looks wonderful. Do you think (very cold-freezer chilled) coconut oil could replace vegan butter?
Melanie McDonald says
I've never tried it. The recipe would likely need some adjusting though. Coconut oil is 100% fat whereas vegan butter is only about 70-80% fat. Coconut oil also has a much lower melting point which will affect the layers/texture of the biscuits, and it doesn't give a buttery flavour which is what you expect in a biscuit.
I'm sure they'd be more than edible if you try it, but the results won't be as good as they could be. I highly recommend you follow the recipe as it is for the best results. Hope that helps!
Susanna says
I actually made these with an equal amount of frozen coconut oil and they were really delicious. Flaky and tender and way better than I even thought they would be, so I think it's a great substitute.
Ken Jones says
Well, then! These are amazing. I followed the directions. Might have added a touch of pumpkin pie spice to the mix... I didn't see how the envelope folding would create layers (with no laminating between...) but stunned when they came out of the oven! They paired beautifully with the vegan mushroom & sausage gravy on Easter. I plan to try this again with mashed russet potato.
Thank you!
Mimi Loureiro says
Oh my goodness. These are so good. Just made a batch and served them with maple butter. Light, fluffy, and the color is gorgeous. I never knew the folding technique. That is a total game changer. Thanks! M
A Virtual Vegan says
Thank you! I'm so pleased you're enjoying them!
Alexa says
Grest biscuit with perfect texture.
Debbie says
These sound amazing. Can they be made up to the stage of completed, but not baked, and refrigerated? Instead of freezing?
Planning for these for tomorrow’s dinner!!
A Virtual Vegan says
I haven't tried it. They might not end up as fluffy though as the baking powder could lose a bit of it'\s oomph. They do reheat perfectly though, so to be safe I'd make them and just reheat on a baking tray in the oven. 350 f for about 10 to 12 minutes will be about right.
David Graham says
Delicious biscuit! We modified it slightly by using King Arthur brand Keto Wheat Flour. Doing so meant to also increase all the liquid ingredients by 25% (we didn't opt for the maple syrup or any sweetener). The result was an amazing light biscuit with a nice crust.
Courtney says
So glad I tried this recipe. It was super easy and so comforting. Another winner!
Judy says
I made these tonight and they are amazing! Thank you for another fantastic recipe.
A Virtual Vegan says
And thank you Judy for leaving a review. It's much appreciated! Glad you enjoyed them!
Cindy says
I am gluten free. Could I substitute oat flour for flour the recipe calls for?
Cindy
MARIO SALINAS ESPINOSA says
what ca i use instead of vegan butter????
Rachael Grey says
I have a whole bunch of the white sweet potatoes, can you please explain why you say to only use the orange flesh ones? Will the sweet potatoes I have not work?
A Virtual Vegan says
It's not that they won't technically work, it's because the orange ones are sweeter and have a lot more flavour. They give the biscuits a much better colour and flavour. If you do choose to use the white ones the biscuits won't taste as good. You will also likely have to adjust the quantity of milk as white sweet potatoes tend to be a bit drier and less creamy than orange ones. Hope that helps!
Erin says
Amazing recipe, this is our favorite biscuit so far. Reminded us of a chic-fil-a biscuit as far as taste ( perfect flakiness and hint of sweet). I froze the flour mixture in the container I was mixing with the night before as well as froze the butter. Wonderful recipe!
A Virtual Vegan says
I'm really pleased you enjoyed them Erin!