• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » fall

    Vegan Spelt Sweet Potato Biscuits Recipe

    Published: Nov 21, 2013 · Modified: Dec 27, 2021 by Richa 47 Comments

    Jump to Recipe   Print Recipe

    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.

    Vegan Spelt Sweet Potato Biscuits on a wooden board


    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. 


    three vegan sweet potato biscuits made with spelt flour on a wooden board with a butter knife


    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.


    side view of stacked healthy vegan sweet potato biscuits on a wooden board

    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.

    almond milk being mixed with lemon juice and vinegar to make almond milk buttermilk


    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.


    sweet potato puree being mixed with dry ingredients to make vegan sweet potato biscuits

    3. Pat down on parchment and cut into biscuits using a cutter.

    unbaked sweet potato biscuits on a sheet pan ready to be baked

    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.

    vegan whole wheat sweet potato biscuits split open and topped with butter

    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

    close-up of vegan whole wheat sweet potato biscuits on a wooden board

    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

    Recipe Card

    side view of vegan sweet potato biscuits made with spelt flour
    Print Recipe
    5 from 1 vote

    100% Spelt Sweet Potato Biscuits

    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. Allergen Information: Free of dairy, egg, corn, soy, yeast, nut.
    Prep Time20 minutes mins
    Cook Time12 minutes mins
    Total Time32 minutes mins
    Course: Side
    Cuisine: American
    Keyword: biscuits with spelt flour, sweet potato biscuits, vegan biscuits recipe
    Servings: 7 -8 biscuits
    Calories: 150.45kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 1/4 cup (2.2 oz) 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 (4.94 oz) 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 (6.35 oz) 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 Facts
    100% Spelt Sweet Potato Biscuits
    Amount Per Serving
    Calories 150.45 Calories from Fat 31
    % Daily Value*
    Fat 3.42g5%
    Saturated Fat 1.78g11%
    Sodium 336.97mg15%
    Potassium 218.56mg6%
    Carbohydrates 25.03g8%
    Fiber 4.36g18%
    Sugar 2.47g3%
    Protein 4.06g8%
    Vitamin A 3843.6IU77%
    Vitamin C 4.06mg5%
    Calcium 70.37mg7%
    Iron 1.52mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Editor’s Note: This post was originally published in November 2013 and has been updated for accuracy and comprehensiveness in January 2020.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « Chipotle Citrus Tofu and Broccoli and One Dish Vegan Book Review & Giveaway
    Stuffed Portobello Mushrooms with Herbed Chickpeas (Vegan) »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Beka

      March 16, 2023 at 9:08 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        March 17, 2023 at 9:45 pm

        yay!

        Reply
    2. Santana

      November 03, 2020 at 10:20 am

      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)?

      Reply
    3. Betty

      February 17, 2020 at 8:35 am

      They are delicious. Can they be frozen

      Reply
      • Richa

        February 17, 2020 at 12:05 pm

        yes

        Reply
    4. Barb

      November 03, 2018 at 5:11 pm

      How long would these stay fresh without refrigeration?

      Reply
      • Richa

        November 03, 2018 at 8:21 pm

        1 day.

        Reply
    5. Kajal

      January 30, 2016 at 7:55 pm

      Can I use whole wheat flour instead of spelt? Thanks

      Reply
      • Richa

        January 30, 2016 at 8:45 pm

        Yes, you can. wheat can be too dense, so try with half wheat and half white flour.

        Reply
    6. Fran

      September 04, 2014 at 9:46 pm

      not sure I can find canned puree sweet potatoes. how would I make the puree, please? can’t wait to try this recipe – thanks!

      Reply
      • Richa

        September 04, 2014 at 11:10 pm

        you can either bake, boil or microwave the sweet potato. Mash it well and use it.

        Reply
    7. ♡ W3II 워이

      April 24, 2014 at 4:21 am

      Can I substitute the flour for oat flour?

      Reply
      • Richa

        April 24, 2014 at 5:39 pm

        nope, they will be dry and crumble easily.
        Use this flour combination from these gluten-free biscuit post . use oat flour instead of brown rice flour. https://www.veganricha.com/2013/12/gluten-free-jalapeno-pepper-jack.html

        Reply
    8. Joy Roxborough

      March 26, 2014 at 9:01 pm

      Haven’t made these yet. But def tomorow. Can I bake them in one tin like a cake, instead of shaping them like biscuits?

      Reply
      • Richa

        March 26, 2014 at 10:47 pm

        use a bread pan then because they will turn out a bit like bread.

        Reply
    9. Joy Roxborough

      March 22, 2014 at 6:44 pm

      I’m making these tomorrow!!! Can’t wait!

      Reply
    10. Anonymous

      February 28, 2014 at 11:09 am

      Can you use water instead of almond milk?

      Reply
      • Richa

        March 01, 2014 at 9:45 pm

        the almond milk is curdled here to resemble buttermilk. Water doesn’t curdle. you can use it though but the biscuits wont come out the same.

        Reply
    11. Sunday Morning Banana Pancakes

      December 16, 2013 at 6:17 pm

      Mmmmm I love biscuits and sweet potatoes- these are calling my name! Thank you for sharing all the great link ups in your post, cant wait to check out the great charities and organizations!

      Reply
    12. Richa

      December 11, 2013 at 1:39 am

      This comment has been removed by the author.

      Reply
    13. Niiaba

      December 11, 2013 at 1:33 am

      i made this recipe exactly but my biscuits never rose. they looked like i had just put them in the oven, except hard. *sigh*

      Reply
      • Richa

        December 11, 2013 at 1:39 am

        Niaba, check the baking powder. if the biscuits did not rise, then the baking powder is probably old or has lost its strength.

        Reply
    14. Corrin Radd

      December 10, 2013 at 11:56 pm

      Made these today (with pumpkin). Yummy!

      Reply
      • Richa

        December 12, 2013 at 11:24 pm

        Awesome!

        Reply
    15. Toy

      December 05, 2013 at 2:37 pm

      Hi! Stumbled here from pinterest. I’d like to make these but I only have coconut flour and almond flour. Can I use one or both for this recipe or should I find the spelt? Thank you!

      Reply
      • Richa

        December 12, 2013 at 11:25 pm

        I dont know how the recipe will work with coconut flour and almond flour. i have a gf biscuit recipe coming up which uses rice flour.

        Reply
    16. kaila @ healthy helper

      November 27, 2013 at 1:05 am

      Can the oil in these be left out or substituted for?

      Reply
      • Richa

        November 27, 2013 at 1:14 am

        Yes, you can leave it out. the biscuits might be slightly more crusty on the outside, but soft inside.

        Reply
    17. lymieeatingcoconut

      November 23, 2013 at 10:10 am

      I think I might try these with GF flour. Thanks!

      Reply
    18. coconutandberries

      November 22, 2013 at 2:30 pm

      So annoying about the light isn’t it. I often have classes in the mornings so am limited to cooking for the blog at weekends 🙁
      These biscuits look so good and the perfect accompaniment to a big bowl of soup (and a fireplace!).

      Reply
    19. luminousvegans

      November 22, 2013 at 3:42 am

      Simply beautiful! I totally feel ya on the cold, dark weather. It is so hard to photograph anything in the evenings. I have a DIY light setup but it doesn’t beat natural light. Natural light is the best. Thanks for linking Miyoko’s vegan butter. I’ll have to try the others.

      Reply
      • Richa

        November 22, 2013 at 7:34 am

        i dont like my current night time set up. so have to fix it.. natural light is indeed unbeatable

        Reply
    20. Maggie Muggins

      November 21, 2013 at 11:38 pm

      Mmm, these sound so good. I really need to bake with spelt more often, I have way too many bags of the stuff in my freezer and rarely use it. I love the flavour so I don’t know what my hold up is. Have you ever made a 100% spelt loaf of bread? I’ve always wanted to try one but I’m not sure how it would turn out with the low amount of gluten.

      Reply
      • Richa

        November 22, 2013 at 7:30 am

        I make a half whoe wheat half spelt focaccia sometimes, i havent tried all spelt in a loaf. i think it will turn out well. ww feels denser than spelt in general.

        Reply
    21. Glue and Glitter

      November 21, 2013 at 5:54 pm

      These are gorgeous, Richa! And thank you so much for sharing my vegan butter article!

      Reply
    22. Virtually Vegan Mama

      November 21, 2013 at 4:09 pm

      yummy!!!!!!

      Reply
    23. Caitlin

      November 21, 2013 at 2:32 pm

      these look scrumptious, richa, with a perfect texture! i want a fireplace to sit beside. i’m so cold!!

      Reply
    24. Mihl

      November 21, 2013 at 9:43 am

      I was just going to ask if I could use coconut oil instead of margarine and then I saw you actually used canola, which I also have on hand. Win. These look really great!

      Reply
      • Richa

        November 22, 2013 at 7:32 am

        awesome!

        Reply
    25. Sapana Behl

      November 21, 2013 at 7:51 am

      Vegan sweet potato biscuit looks crispy and yum !

      Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa