Vegan Sweet Potato Biscuits
These vegan sweet potato biscuits are soft, flaky, and warm with a hint of sweetness. They’ll be a hit at any holiday dinner!
An awesome way to zest up southern-style vegan biscuits is by adding sweet potatoes. Not only does it give them a lovely orange color, but they also take on a nice sweet flavor.
Sweet potato biscuits can be enjoyed just like regular biscuits. Top them with some vegan butter and jam, or enjoy them with a savory dish. They’re a delightful and comforting side dish that will be snatched up in a heartbeat!
Ingredient Notes
- Sweet Potato: Jewel or Garnet are great varieties to use to get that classic orange tinge. But have some fun and try purple sweet potatoes! For some extra hints, check out 5 Tips for baking the perfect sweet potato.
- Butter-Flavored Vegetable Shortening: this helps make the biscuits tender and flaky while adding a hint of buttery flavor that will be missed when using plain vegetable shortening.
- Oat Milk: soy milk works as a substitute.
- Vinegar: creates an ideal buttermilk substitute when combined with oat milk. Use apple cider or white vinegar.
How to Make Vegan Sweet Potato Biscuits
- Set an oven rack on the middle shelf and preheat the oven to 450°F or 230°C.
- In a bowl, sift the flour, baking powder, salt and sugar.
- Add the shortening and mashed sweet potatoes. Mix with an electric mixer on medium-low speed, or whisk for about 2 minutes. Mix until it looks crumbly.
- Slowly pour in the oat milk while mixing on low speed until combined. Don’t overmix.
- Place the mixture onto a clean, lightly floured surface. Lightly knead for about 30 seconds or until the dough looks streaky and lightly moistened.
- Gently roll out the dough to ¾ inch thick. 2¼ -inch cutter or glass cup dipped in flour to cut out the biscuits (about 7).
- Place the biscuits on a greased baking sheet or cast iron skillet. For soft biscuits, keep them close. For crispier biscuits, leave about an inch of space between them.
- Carefully pat the remaining scraps of dough together, re-roll and cut out more biscuits (about 2).
- Bake for 12 to 15 minutes or until the biscuit tops are lightly browned. Serve warm with vegan butter.
Storage and Reheating Suggestions
Store the cooled biscuits in an airtight container in the fridge for up to a week or in the freezer for 3 months.
To reheat the refrigerated biscuits, place them in the oven or toaster oven at 350°F for about 5 minutes. Frozen biscuits should be defrosted overnight in the fridge, then reheated as directed.
FAQs
Can you freeze the biscuit dough?
Yes, you can freeze the vegan biscuit dough. They can last in the freezer for about a week. The frozen dough can be baked straight from the freezer, but the baking time may need to be increased.
What other things can I add to the biscuits?
Mix some sage into the dough to add a refreshing flavor. Other herbs may work as well, so experiment and see which combination you enjoy.
More Southern Classics
- Instant Pot Collard Greens
- Vegan Skillet Cornbread
- Vegan Cornbread Pecan Dressing
- Vegan Hoppin’ John
- Vegan Red Beans and Rice
- Vegan Charleston Red Rice
- Vegan Southern Potato Salad
Vegan Sweet Potato Biscuits
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 small (180 g) sweet potato, baked, peeled and mashed (see Notes)
- 2 cups (250 g) unbleached all-purpose flour
- 1 tbsp baking powder
- 1¼ teaspoon salt
- 1 tbsp granulated cane sugar
- 4 tbsp butter-flavored vegetable shortening
- ½ cup oat milk, or soy milk
- 1 teaspoon apple cider vinegar
Instructions
- Set an oven rack on the middle shelf and preheat the oven to 450°F or 230°C.
- In a large mixing bowl, sift the flour, baking powder, salt and sugar.2 cups (250 g) unbleached all-purpose flour ,1 tbsp baking powder ,1¼ teaspoon salt ,1 tbsp granulated cane sugar
- Add the vegetable shortening and mashed yams. Mix with an electric mixer at medium-low speed or a whisk for about 2 minutes or until the mixture looks crumbly.4 tbsp butter-flavored vegetable shortening ,1 small (180 g) sweet potato
- Combine the oat milk with the vinegar and gradually add to the flour. Continue mixing on low speed until just combined. Do not beat or overmix.½ cup oat milk ,1 teaspoon apple cider vinegar
- Add the mixture onto a clean, lightly floured surface. Lightly knead for about 30 seconds or until the dough looks streaky and lightly moistened.
- Gently roll out the dough to ¾ inch thick. Use a 2¼ -inch cutter or glass cup dipped in flour to cut out the biscuits (about 7).
- Arrange the biscuits on a greased baking sheet or cast iron skillet. Place them close together for soft biscuits or one inch apart for crustier biscuits.
- Carefully pat the remaining scraps of dough together, re-roll and cut out more biscuits (about 2).
- Bake for 12 to 15 minutes or until the biscuit tops are lightly browned. Serve warm with vegan butter.
Notes
- Rinse them to remove any dirt or debris and dry them thoroughly.
- Preheat the oven to 450°F or 230°C.
- Bake for one hour or until fork or knife tender. Cool, peel, then mash. You should have about ½ cup (140g).
Thank you for this easy recipe. My family enjoyed it with chickpea potato curry, rice, and avocado. Keep up the good work!
Thank you so much Teju! Those pairings sound delicious!