100% Spelt Sweet Potato Biscuits

side view of vegan sweet potato biscuits made with spelt flour

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

Cook Time12

Total Time32

Course: Side

Cuisine: American

Keyword: biscuits with spelt flour, sweet potato biscuits, vegan biscuits recipe

Servings: -8 biscuits

Author: Vegan Richa

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

US Customary - Metric

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