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These fluffy homemade Vegan Sweet Potato Biscuits are quick and easy to make using 100% spelt flour and bake up perfectly tall, flaky and tender.
You know the problem with this cold and cloudy weather. Most days I’d just rather curl up near the fireplace and cook up some Daals for the meals. Some days I feel like making something but then it is already late afternoon and the sunlight is already fading. That puts a damper on my mood to make anything since I will not be able to photograph it.
So the past few days I decided to collect my ideas in the evening so I can cook them up before lunch and have time in the afternoon to take pictures!
These melt-in-your-mouth vegan sweet potato biscuits are made from 100% whole grain spelt flour. They are buttery without using much butter, and so moist and delicious.
Chilled Sweet Potato Puree, Spelt, homemade almond buttermilk and bam. Your spelt sweet potato biscuits are done Make a larger batch and refrigerate the unbaked biscuits till ready to use.
Warm them up in the oven, top them with a dollop of butter and done.
Ingredients for making Vegan Sweet Potato Biscuits:
- Homemade almond milk buttermilk made by stirring some apple cider vinegar and lemon juice into almond milk. You can use coconut milk or other non-dairy milk to make a nut-free version.
- Chilled sweet potato puree. I used canned and chilled it in the fridge for an hour
- Organic canola oil or coconut oil or softened vegan butter for that buttery taste and flaky tender texture.
- Flax meal. An optional addition but I find these taste and look more wholesome.
- I like to add some cinnamon for that cozy fall flavor but you can add any other spice of choice, like cloves, nutmeg or ground ginger.
- Sugar for some sweetness.
- Spelt flour is an excellent source of manganese, and a good source of protein, copper, and zinc. Another bonus of baking with spelt flour is that some people who are sensitive to wheat can tolerate spelt. Please remember that spelt is not gluten-free, so if you are gluten-intolerant or have Celiac disease, this biscuit recipe is not for you. For a gluten-free biscuit recipe, see these gluten-free Jalapeno Pepper Jack Biscuits.
- I use a mix of baking powder and baking soda for the perfect rise.
Tips and variations for this vegan biscuits recipe:
- If using other whole grain flours like whole wheat, use 2 parts whole wheat pastry flour and 1 part unbleached white flour.
- These are especially good with vegan butter and my Spicy Tofu Scramble in the morning.
- You can make a savory vegan biscuit by adding some dried herbs or garlic. Use 1 tsp sugar instead of 2, and add vegan cheese shreds, etc for a savory twist.
- I like to serve these warm with a dollop of vegan butter or jam or gravy.
- To store them, let them cool completely and refrigerate them in an airtight container until ready to eat. You an reheat them in the oven.
How to make Vegan Sweet Potato Biscuits:
1. Whisk all dry ingredients in a bowl. In another bowl, curdle the almond milk.
2. Add the rest of the wet ingredient to the curdled almond milk and mix well. Add wet to dry and mix till just about combined.
3. Pat down on parchment and cut into biscuits using a cutter.
4. Brush some oil or melted butter on top. Bake the sweet potato biscuits for 10-12 minutes until golden and crisp on the outside. Let them cool a bit before serving.
Top with some vegan butter and serve warm.
What to serve with these vegan sweet potato biscuits?
You can use any of these fabulous palm-oil free vegan butter recipes to take these vegan biscuits to the next level:
- Artisan Miyoko Vegan Butter
- Bryanna’s Cocoa Butter
- Vegan Butter with Coconut and Safflower Oil
- Cultured Butter with cultured Cashew Buttermilk
More vegan biscuit recipes from the blog:
- Oil-Free Vegan Biscuits
- Vegan Pot Pie with Black Pepper Biscuits
- Pumpkin Biscuits
- Vegan Creamed Spinach with Biscuit Topping
100% Spelt Sweet Potato Biscuits
Ingredients
Wet:
- 1/4 cup almond milk, use coconut milk or other non dairy milk to make nut-free
- 1 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1/2 cup chilled sweet potato puree , I used canned. chilled for an hour
- 1 Tablespoon organic canola oil , or coconut oil or softened vegan butter
- 1 Tbsp flax meal, optional
- 1/3 - 1/2 tsp salt
- a generous dash of cinnamon, or other spice of choice
- 2 tsp sugar
Dry:
- 1.5 cups Spelt flour
- 2 tsp baking powder
- 1/4 tsp baking soda
Instructions
- Preheat the oven to 400 degrees F. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled sweet potato puree, salt, sugar, cinnamon, oil/butter and flax meal to the almond milk, Mix well.
- In another bowl, mix the flours and baking powder and soda. Add 1 cup of the flour mixture into the sweet potato mixture and mix till just about combined. Depending on the sweet potato puree/mash whether canned or baked or microwaved, you might need less or more flour. Add more flour if needed to make a soft stick-ish dough. Mix only until just combined, do not over-mix or knead. Aim at a total of 5-6 mixes or folds.
- Pat down the soft dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using a cookie cutter or biscuit cutter.
- Place on parchment, brush canola/coconut/melted vegan butter on top and bake for 10-12 minutes.
- Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy.
- Cool completely and refrigerate in an airtight container until ready to use. Warm them up in the oven before serving.
Notes
- If using other whole grain flours like whole wheat, use 2 parts whole wheat pastry flour and 1 part unbleached white flour.
- These are especially good with vegan butter and my Spicy Tofu Scramble in the morning.
- You can make a savory vegan biscuit by adding some dried herbs or garlic. Use 1 tsp sugar instead of 2, and add vegan cheese shreds, etc for a savory twist.
- I like to serve these warm with a dollop of vegan butter or jam or gravy.
- To store them, let them cool completely and refrigerate them in an airtight container until ready to eat. You an reheat them in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in November 2013 and has been updated for accuracy and comprehensiveness in January 2020.
Great recipe! I’ve made it twice and hand good results both times. I increased the butter(cold) to 3 tbsp., used 1 tbsp of coconut sugar to sweeten and pumpkin pie spice to taste. I found that depending on how moist the sweet potatoes are, I need to add more or less milk. I’ve used up to 1 cup of mashed sweet potatoes with no issue.
yay!
Hi there, we tried making these and they are awesome!!!
Just wanted to ask if they freeze well? And how long would they last in fridge(not freezer part)?