What to do with leftover baked sweet potatoes? Make them into Vegan Sweet Potato Biscuits! 🙂
These are made much like my Vegan Buttermilk Biscuits which has become my all time favorite biscuit! You should definitely go check that one out as well.
The flour, salt, brown sugar, baking powder and baking soda are whisked to combine.
Add cold vegan margarine and cut in using a pastry blender or even two knives until it forms a coarse meal.
In a separate bowl, combine almond milk and vinegar. Allow to sit for about 10 minutes. Then add the sweet potato. This is a sweet potato that I had baked and store refrigerated overnight. You don’t want to use warm potatoes for this recipe. Everything needs to be cold. Whisk to incorporate.
Now combine the two mixtures and knead just until it forms a ball. Place on a floured surface and pat into shape. It’s really important not to overwork the dough at this point.
Using a biscuit cutter, continue until you have used all of the dough. Rather than rolling, just using your hands, press into a flat disk.
I made smaller biscuits today, but these look great as much larger biscuits. Keep them close together in the baking pan so they can help each other to rise.
I love how you can actually see the sweet potato in this dough.
If you have leftover dough when cutting, just roll it into a smaller biscuit. My dogs enjoyed this little guy 🙂
Did you make this recipe for Vegan Sweet Potato Biscuits? If so, leave me a comment below to let me know what you thought.
And if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂
Vegan Sweet Potato Biscuits
- 1 3/4 c All Purpose Flour plus more for bench flour
- 2 tbsp Brown Sugar
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 6 tbsp Vegan Margarine cut into pieces, plus 1/2 tablespoon melted for brushing
- 3/4 c Baked Sweet Potato mashed and chilled
- 1/3 c Almondmilk PLUS 2 tbsp VINEGAR (to make a vegan "buttermilk")
- Preheat oven to 425 degrees and line a baking pan or cake pan with parchment or a silicone mat.
- Make a vegan "buttermilk" - Combine the almondmilk and vinegar. Allow to sit for 10 minutes. The appearance of curdling is normal and desirable.
- Meanwhile, In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.
- In a small bowl, whisk together baked and chilled sweet potato puree with "buttermilk" mixture.
- Begin combining the flour mixture with the sweet potato mixture. Switch to your hands once it starts to come together. Knead just until it forms a dough. Do not overwork of you will end up with a tough biscuit.
- Shape into a disk and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Reshape dough (working it as little as possible) until your are finished.
- Arranging the biscuits together helps them rise. Brush the tops with melted vegan margarine.
- Bake until golden. I like to rotate the pan about halfway through the baking time of about 20-25 minutes. Be sure to check the bottoms so they don't burn.