Appetizer,  Main Dishes

Sweet Potato Biscuits

Good morning! Today we want to share with you a really fun recipe for gluten free and vegan biscuits! They’re buttery and a little bit flaky, with a touch of sweetness from some added mashed sweet potatoes to the dough.  We hope you’ll give these a try and enjoy! 

Sweet Potato Biscuits



2 cups gf flour 

1 Tablespoon baking powder 

1-2 Tsp sugar (depends on if you want your biscuit to be a little sweet) 

Pinch of salt 

8 tablespoons cold/frozen vegan butter (make sure it’s firm!)

1 cup pre-cooled and mashed sweet potato (1 large potato should do) 

2-4 Tbsp non dairy milk

1/4 tsp acv vinegar or lemon juice (opt)



Pre-cook and mash the sweet potato. Set aside to cool.  

Mix all your dry ingredients together. 

If using vinegar, mix it into the milk and let it sit. We know that sounds odd, but it’s actually a vegan sub for buttermilk in baking, and it works great!

By hand, fork, or food processor, mix in your cold butter until there are no large lumps and the dough is crumbly/sandy.

A tsp at a time, add the milk to the mashed potato and mix until it becomes like a soft and thick puree and begins to lighten in color.

Add that to your flour and butter, and then mix until you have a workable dough that just barely holds together. If it’s too crumbly, you can add the tiniest bit more milk. 

On a floured surface, roll out onto a sheet of wax or parchment paper and set in the fridge or freezer to cool for 15-30 min.

Preheat your oven to 400F.

Once chilled, fold the dough over itself once or twice and then flatten it out to no less than an inch thick , then cut out the shapes of your biscuits. If you find the dough getting sticky again, and too soft to cut, you can stick the rolled out dough back in the freezer for a few minutes to firm it up before cutting.   

Place on a parchment covered tray and bake until the tops are firm and golden (12-15 min).


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