Sweet Potato Biscuits Recipe

I’m so excited to share this Sweet Potato Biscuits Recipe with you because it’s one of those comforting, wholesome treats that truly surprise you with how deliciously simple it is. These biscuits come out tender, fluffy, and with just the right amount of natural sweetness from the sweet potatoes, which gives them a cozy Southern charm you’ll love. Whether you’re looking for a quick side to jazz up weeknight dinners or a special addition to holiday spreads like Thanksgiving, these biscuits are absolutely worth making.

What makes this Sweet Potato Biscuits Recipe special for me is how easy it is to whip up using just a handful of simple, plant-based ingredients, and how quickly it comes together — under 30 minutes from start to finish! I remember the first time I tried making them, I was blown away by the soft texture and that subtle sweet flavor that pairs perfectly with savory dishes, soups, or even a good dollop of jam. You’ll find yourself reaching for this recipe over and over again once you see how much your family enjoys them.

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Ingredients You’ll Need

Each ingredient plays an important role to get your Sweet Potato Biscuits Recipe just right, from the creamy plant-based milk to the fluffy texture that baking powder provides. Here’s what I usually grab when I make these — feel free to use your favorite flour or vegan butter alternatives!

• Sweet potato: Use a cooked and pureed medium sweet potato for natural moistness and gentle sweetness.
• Plant-based milk: Almond, soy, or oat milk all work nicely – this keeps it vegan and adds moisture.
• Salt: A pinch enhances all the flavors in the biscuit without overpowering.
• All-purpose or whole wheat flour: All-purpose gives a lighter biscuit, while whole wheat adds a nuttier flavor and extra fiber.
• Baking powder: Essential for lift and fluffiness; make sure it’s fresh!
• Chilled vegan butter or coconut oil: Keeps the dough tender and flaky when handled correctly.

Variations

I love to switch things up with this Sweet Potato Biscuits Recipe depending on the season or my mood. Don’t be afraid to make it your own—adding spices or extra mix-ins can bring new life and excitement to an already lovely biscuit.

• Herb Infused: My family goes crazy for adding rosemary or thyme to the dough—just a little fresh herb chopped finely gives it a savory kick.
• Spiced Sweet Potato Biscuits: I sometimes add a dash of cinnamon or pumpkin pie spice when I want a warm, cozy flavor, especially in fall.
• Gluten-Free Version: Substitute all-purpose flour for a 1:1 gluten-free blend, and you’ll still get great texture without the gluten.
• Cheesy Vegan Biscuits: If you’re into vegan cheese, folding some shredded vegan cheddar into the dough works wonders for extra flavor.

How to Make Sweet Potato Biscuits Recipe

Step 1: Prep the Sweet Potato Mixture

Start by preheating your oven to 400°F. In a small bowl, mix your pureed sweet potato with plant-based milk until smooth and creamy. This little combo is what keeps your biscuits moist and tender without needing extra oil or sugar. Once mixed, set it aside while you get your dry ingredients ready.

Step 2: Combine Dry Ingredients and Cut In the Fat

In a medium bowl, whisk together the salt, flour, and baking powder. I like to sift these first to avoid any clumps. Then, grab your chilled vegan butter or coconut oil and cut it into the flour mixture until you get a grainy, crumbly texture—kind of like coarse meal. This step is key because it creates little pockets of fat that make your biscuits flaky and soft.

Step 3: Mix and Form the Dough

Now, fold the dry mixture into your sweet potato blend. Gently knead it just a few times until it forms a cohesive dough — don’t overdo it, or your biscuits might get tough. You want the dough to hold together but still be tender.

Step 4: Shape and Bake Your Biscuits

Use a large ice cream scoop or spoon to drop biscuit-sized dollops onto a greased or parchment-lined baking sheet. I press each one down just a little with my fingers to help them bake evenly. Pop them in the oven for 20 minutes until golden on top and cooked through. Afterwards, let them cool slightly—resisting that first hot biscuit is always the hardest part!

How to Serve Sweet Potato Biscuits Recipe

Garnishes

I often top mine with a little vegan butter or a drizzle of maple syrup if I’m serving them for breakfast, but a smear of savory vegan herb butter or a spoonful of chutney shines at dinner. Fresh herbs sprinkled on top (like rosemary or thyme) add a lovely aroma and boost the presentation.

Side Dishes

This Sweet Potato Biscuits Recipe pairs beautifully with hearty soups, especially butternut squash or lentil soup, as well as roasted vegetables or vegan chili. I’ve also served these alongside vegan “fried chicken” alternatives and my family always asks for seconds!

Creative Ways to Present

For holiday gatherings, I like to arrange the biscuits on a wooden board with small bowls of vegan butter, honey, and jam so everyone can customize their own. Another favorite trick is stacking them to create mini biscuit sandwiches filled with smoky tofu or avocado for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 2 days—after that, they start to dry out. Honestly, I rarely have leftovers because they’re so tempting, but when I do, this method keeps them fresh enough for a quick snack.

Freezing

Freezing is a lifesaver! Just cool biscuits completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. They freeze beautifully for up to 2 months, letting me enjoy fresh-tasting biscuits anytime.

Reheating

To reheat, I pop frozen or leftover biscuits in a 350°F oven for about 8-10 minutes until warmed through and lightly crisp on the outside. Avoid the microwave if you can—that tends to make them chewy instead of flaky.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Biscuits Recipe brings warmth and a touch of sweetness with every bite—whether it’s a casual dinner or part of a holiday feast. It’s one of those recipes that feels like a hug from the inside, and I hope you’ll enjoy making and sharing it as much as I do. Trust me, once you try these, they’ll become your go-to biscuits for any occasion!

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