Delight in the rustic charm and comforting flavors of these fluffy homemade Vegan Sweet Potato Biscuits. Crafted with 100% whole grain spelt flour, they promise a bake that’s perfectly tall, irresistibly flaky, and wonderfully tender. This recipe makes it incredibly quick and easy to whip up a batch of these plant-based wonders, making them an ideal addition to any meal, from breakfast to dinner.
As the colder, cloudier days arrive, there’s nothing quite like the warmth and comfort of a freshly baked good from your own kitchen. While some days call for hearty Daals simmering on the stove, others inspire a different kind of culinary creation. We’ve all experienced that late afternoon dilemma: a burst of inspiration to bake, only to realize the natural light is fading, making photography (and sharing!) a challenge. To combat this, I’ve adopted a simple strategy: plan my baking projects in the evening so I can start fresh and early the next day, ensuring plenty of time for cooking, baking, and capturing those beautiful golden-hour shots before lunch.
This approach led to the perfection of these exquisite vegan sweet potato biscuits. They truly melt in your mouth, offering a rich, buttery flavor without a single trace of dairy butter. The secret lies in a harmonious blend of 100% whole grain spelt flour, carefully chilled sweet potato puree, and a touch of homemade almond buttermilk. The result is a biscuit that is incredibly moist, tender, and utterly delicious. These biscuits are not just a treat; they’re a testament to how simple, wholesome ingredients can come together to create something extraordinary.
Imagine: chilled sweet potato puree, the distinct nutty flavor of spelt flour, and a quick homemade almond buttermilk coming together to create perfect, golden biscuits. The process is surprisingly straightforward, and you can even prepare a larger batch and refrigerate the unbaked dough, ready to bake whenever a craving strikes. Simply pop them into the oven, warm them up, and serve with a dollop of vegan butter or your favorite spread for an instant moment of culinary bliss. These biscuits are perfect for a cozy morning, an indulgent brunch, or even as a unique side dish to a savory meal.
Essential Ingredients for Fluffy Vegan Sweet Potato Biscuits
Crafting the perfect vegan biscuit begins with selecting the right ingredients. Each component in this recipe plays a vital role in achieving that sought-after flaky texture and rich, comforting flavor. Let’s delve into what makes these biscuits truly special:
- Homemade Almond Buttermilk: This crucial ingredient contributes to the tender texture and slight tang often found in traditional buttermilk biscuits. It’s easily made by stirring apple cider vinegar and a touch of lemon juice into almond milk, allowing it to curdle slightly. For those with nut allergies or who prefer other plant-based options, coconut milk or soy milk can be excellent substitutes, creating a similarly rich and creamy buttermilk alternative.
- Chilled Sweet Potato Puree: The star of the show! Sweet potato puree not only lends a beautiful golden hue and natural sweetness but also contributes significantly to the biscuits’ moistness. Using chilled puree is essential as cold ingredients are key to developing flaky layers in biscuits. While you can roast and mash your own sweet potatoes, canned puree is a convenient shortcut – just make sure to chill it in the fridge for at least an hour before use.
- Organic Canola Oil or Coconut Oil (or Vegan Butter): To achieve that characteristic buttery taste and tender, flaky crumb without dairy, we rely on plant-based fats. Organic canola oil offers a neutral flavor profile, while coconut oil adds a subtle tropical note. Softened vegan butter is another fantastic option, providing a rich depth of flavor and helping to create those desirable flaky layers. The key is to keep the fat cold to prevent it from fully incorporating into the flour too soon.
- Flax Meal (Optional): While not strictly necessary for the structure of these biscuits, flax meal is a wonderful addition for several reasons. It adds a wholesome, nutty flavor, boosts the nutritional content with omega-3 fatty acids and fiber, and can contribute to a slightly chewier texture. If you’re looking to enhance the nutritional profile and add a rustic touch, definitely include it!
- Warm Spices (Cinnamon, Nutmeg, Ginger, Cloves): For that ultimate cozy fall flavor, a generous dash of cinnamon is highly recommended. However, feel free to get creative with other warm spices like nutmeg, ground ginger, or cloves, either individually or in a blend. These spices beautifully complement the natural sweetness of the sweet potato, elevating the overall flavor experience.
- Sugar: A touch of sugar balances the savory notes and enhances the natural sweetness of the sweet potato. The amount can be adjusted to your preference – a little goes a long way to make these biscuits perfect for both sweet and savory applications.
- Spelt Flour: The foundation of these wholesome biscuits. Spelt flour is an ancient grain with a slightly nutty flavor profile and a lighter texture compared to conventional whole wheat flour. It’s an excellent source of manganese and a good source of protein, copper, and zinc, offering a nutritional boost. A significant advantage of baking with spelt flour is that some individuals with sensitivities to modern wheat varieties find it easier to digest. *However, it is crucial to remember that spelt is NOT gluten-free.* If you have a gluten intolerance or Celiac disease, this recipe is not suitable for you. For a delicious gluten-free alternative, consider exploring these gluten-free Jalapeno Pepper Jack Biscuits.
- Baking Powder and Baking Soda: This dynamic duo is responsible for the perfect rise and airy texture of the biscuits. Baking powder provides the initial lift, while baking soda reacts with the acidity of the apple cider vinegar and lemon juice in the homemade buttermilk, contributing to an even greater rise and a tender crumb.
Expert Tips and Creative Variations for Your Vegan Biscuits
This vegan sweet potato biscuit recipe is wonderfully versatile, allowing for various adaptations to suit your taste and dietary needs. Here are some tips and variations to help you make these biscuits truly your own:
- Flour Alternatives: While spelt flour offers a unique flavor and texture, you can experiment with other whole-grain flours. If using whole wheat flour, a good ratio is two parts whole wheat pastry flour to one part unbleached white flour. Whole wheat pastry flour has a lower protein content than regular whole wheat flour, resulting in a more tender biscuit. Avoid using 100% regular whole wheat flour as it can lead to a denser, tougher biscuit.
- Savory Biscuits: Transform these naturally sweet biscuits into a savory delight! Reduce the sugar to just 1 teaspoon and incorporate dried herbs like rosemary, thyme, or chives, or a teaspoon of garlic powder. For an extra savory kick, fold in a quarter cup of vegan cheese shreds or nutritional yeast for a cheesy flavor. These savory biscuits are fantastic alongside soups, stews, or as a base for a vegan pot pie.
- Enhanced Breakfast Experience: These biscuits are exceptionally delicious when paired with creamy vegan butter. For a truly hearty and flavorful breakfast, serve them alongside my Spicy Tofu Scramble. The combination of the fluffy biscuit and the zesty scramble creates a satisfying and memorable meal.
- Serving Suggestions: Beyond butter, these biscuits are incredible served warm with your favorite fruit jam or preserves for a sweet treat. For a more decadent and comforting option, drizzle them with a rich vegan gravy. They also make a surprisingly good accompaniment to chili or lentil soup.
- Storing and Reheating: To maintain freshness, allow your baked biscuits to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3-4 days. When ready to enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through and slightly crisp on the outside. You can also freeze unbaked biscuits for later use. Place cut biscuits on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
How to Master Vegan Sweet Potato Biscuits: A Step-by-Step Guide
Making these wholesome vegan sweet potato biscuits is a rewarding experience, yielding tender, flavorful results every time. Follow these detailed steps for success:
1. Prepare the Wet Ingredients: In a medium bowl, combine the almond milk, apple cider vinegar, and lemon juice. Stir gently and let the mixture sit for about 2 minutes to allow the milk to curdle and form a homemade buttermilk. This step is crucial for activating the baking soda and contributing to the biscuits’ tender texture. Once curdled, add the chilled sweet potato puree, salt, sugar, cinnamon (or other chosen spice), oil (or softened vegan butter), and flax meal (if using). Mix all these wet ingredients thoroughly until well combined, ensuring the salt and sugar are dissolved.
2. Combine Wet and Dry: In a separate large bowl, whisk together the spelt flour, baking powder, and baking soda. Create a well in the center of the dry ingredients and pour the sweet potato mixture into it. Gradually incorporate the dry ingredients into the wet, mixing gently until just combined. The key here is to avoid over-mixing or kneading, which can develop the gluten in spelt flour and lead to tough biscuits. Mix only until no dry streaks of flour remain, aiming for about 5-6 light mixes or folds. The dough should be soft and slightly sticky. Depending on the moisture content of your sweet potato puree (whether canned, baked, or microwaved), you might need to adjust the flour slightly – add a tablespoon more if the dough is too wet, or a teaspoon of extra milk if it’s too dry.
3. Shape and Cut: Lightly dust a piece of parchment paper or a clean surface with a little flour. Turn the soft dough out onto the prepared surface. Gently pat the dough down with your hands or a rolling pin to a uniform thickness of about 1/2 to 3/4 inch. Avoid pressing too hard. Using a biscuit cutter or a round cookie cutter, cut out your biscuits. For optimal rise, try to cut straight down without twisting the cutter. Gather any scraps, gently press them together without kneading, and cut out more biscuits until all the dough is used.
4. Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Arrange the cut biscuits on a parchment-lined baking sheet, leaving a small space between each. For a beautiful golden finish and extra crispness, brush the tops of the biscuits with a little organic canola oil, coconut oil, or melted vegan butter. Bake for 10-12 minutes, or until the biscuits are golden brown on top and have risen beautifully. The exact baking time may vary slightly depending on your oven.
5. Cool and Serve: Once baked, remove the biscuits from the oven and let them cool on the baking sheet for about 2 minutes. This short cooling period allows the internal cooking process to complete, ensuring a perfectly cooked center. Serve your vegan sweet potato biscuits warm, topped with a generous dollop of vegan butter, a spoonful of your favorite jam, or a drizzle of savory gravy. They are best enjoyed fresh but can be stored and reheated as described in the “Tips and Variations” section.
What to Serve with These Irresistible Vegan Sweet Potato Biscuits?
These versatile vegan sweet potato biscuits are a delightful accompaniment to a wide range of dishes, or simply delicious on their own. Their subtly sweet and savory profile makes them perfect for both breakfast and dinner. Here are some ideas to elevate your biscuit experience:
- For a truly luxurious touch, pair them with one of these fabulous palm-oil-free vegan butter recipes:
- Artisan Miyoko Vegan Butter
- Bryanna’s Cocoa Butter
- Vegan Butter with Coconut and Safflower Oil
- Cultured Butter with Cultured Cashew Buttermilk
- Serve them alongside a hearty bowl of vegan chili or a creamy lentil soup for a comforting and satisfying meal.
- For breakfast or brunch, they’re excellent with fruit preserves, maple syrup, or a savory tofu scramble.
- These biscuits also make a unique and delicious side for holiday meals, complementing roasted vegetables or a plant-based main course.
Discover More Vegan Biscuit Recipes
If you’ve enjoyed these delightful sweet potato biscuits, explore other fantastic vegan biscuit recipes from our collection:
- 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 can reheat them in the oven.
Nutrition
Calories: 150.45 kcal, Carbohydrates: 25.03 g, Protein: 4.06 g, Fat: 3.42 g, Saturated Fat: 1.78 g, Sodium: 336.97 mg, Potassium: 218.56 mg, Fiber: 4.36 g, Sugar: 2.47 g, Vitamin A: 3843.6 IU, Vitamin C: 4.06 mg, Calcium: 70.37 mg, Iron: 1.52 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We hope you enjoy these incredibly satisfying and wholesome Vegan Sweet Potato Biscuits made with spelt flour. Whether you’re enjoying them as a cozy breakfast, a comforting snack, or a unique side dish, they’re sure to become a new favorite. Happy baking!
Editor’s Note: This post was originally published in November 2013 and has been updated for accuracy and comprehensiveness in January 2020.