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!

Course Breakfast, Brunch, Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 177

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 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 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.

How to bake the sweet potatoes:

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).

Double the recipe for larger biscuits.

Adapted from The New Orleans Cookbook