Vegan Sweet Potato Biscuits

Vegan Sweet Potato Biscuits

Vegan Sweet Potato Biscuits
Course Bread
Cuisine vegan
Prep Time 8 minutes
Author Living Vegan Staff


  • 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.