These Vegan Sweet Potato Biscuits are tender, fluffy and so easy to make. With just the right touch of sweetness. A delicious southern classic everyone will love.

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Why This Recipe Works
- Just as simple and easy to make as regular biscuits.
- Sweet potato purée keeps these biscuits moist.
- Only 8 ingredients. No special ingredients are needed. This recipe uses regular pantry ingredients.
Key Ingredients

- Sweet Potatoes - cold mashed/puree - you can use puree or mash up baked sweet potatoes. The potatoes add moisture, a slight flavor, and subtle sweetness to your vegan sweet potato biscuit. We recommend using red garnet or jewel potatoes, they cook up sweet and moist. Avoid Japanese or purple sweet potatoes, as they bake up too dry and starchy for this recipe.
- All Purpose Flour - yields tender, flaky biscuits and forms the foundation of these biscuits. Use the spoon-and-level method to ensure accuracy when measuring. We like King Arthur All Purpose flour.
- Cold Vegan Buttermilk - adds acidity that reacts with the leavening and contributes to the biscuits tender crumb.
- Cold Vegan Butter substitute - make sure the non-dairy butter is cold, frozen. This helps to create flaky layers in the biscuits.
- Leavenings - Baking powder and Baking soda helps your biscuits to rise.
- Sugar - enhances the sweetness of the sweet potatoes without making them too sweet.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your in the comments!
Cooking Tip
How to cook sweet potatoes
Preheat the oven to 425°F. Line a large baking sheet and set aside. With a fork prick sweet potatoes all over a few times. Wrap potatoes in foil and bake for 45 minutes to 1 hour depending on size of potatoes, until fork is easily inserted into the flesh. Then scoop out flesh into bowl. Discard the skins. Mash potatoes. Allow to cool down completely before using.
Step By Step Instructions

Before making the batter.
STEP 1. Freeze your non-dairy butter for at least 15 minutes and make your vegan buttermilk.
To make vegan buttermilk mix ¼ cup of the non-dairy milk of your choice and ½ teaspoon of ACV. Let sit for 15 minutes.
In a small bowl combine the mashed or sweet potato puree and vegan buttermilk. With a fork or potato masher, combine the two ingredients until smooth. Set bowl aside.

STEP 2. Combine dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl and mix together.

STEP 3. Cut or grate frozen/cold butter into dry flour mixture until butter is amount the size of large peas.

STEP 4. Add sweet potato milk mixture into dry flour mixture.

STEP 5: Mix mixture with spoon or hands until incorporated. The dough will be sticky. Depending on the moisture level from sweet potato. You may need to add a little more milk. Add 1 tablespoon at a time. Do not over mix.

STEP 6: Place dough in refrigerator for 30 minutes.
STEP 7: Preheat oven to 380℉ degrees.

STEP 8. Remove from refrigerator and transfer your dough to lightly floured parchment lined work surface.

Step 9. Sprinkle rolling pin with flour. Roll out the dough to about ¾ inch thickness.

Step 10. Add more flour to your rolling pin. Roll out again and fold it in half. Repeat this one more time for a total of 3 folds.

Step 11. Again if your dough becomes sticky because of a warm kitchen or warm hands, place it in the fridge for few minutes.
Preparation Tip
Don’t have a cookie or biscuit cutter. Cut freehand with sharp knife or pizza cutter into equal squares or use a drinking glass to cut out your biscuits.

STEP 12. Cut biscuits.

STEP 13. Place piece of parchment on it. Place biscuits.

STEP 14. Bake at 380F. Baking time depends on how thick your dough is. For biscuits about 1 inch tall cooking time is 21 minutes or until inserted toothpick comes out clean. For biscuits around ¾ inch thick baking time is 17-18 minutes.

Don't Make This Mistake
When cutting your biscuits out don’t twist biscuit cutter, it seals the layers and keeps air from getting in for fluffy layers, just go straight down and push dough away.

Serving Suggestions
- With melted butter brushed on top.
- With quick to make homemade Strawberry jam.
- Make a breakfast sandwich.
- With to tofu scramble.
Storing Instructions
Store. Best served day of or warm from the oven. Store leftovers for a day or two. Allow them to cool completely, then transfer to an airtight container and keep them at room temperature.
To Freeze. Place unbaked biscuits on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe zip-lock bag, removing as much air as possible before sealing to avoid freezer burn. Store in the freezer for up to 2 months. Bake from frozen as instructed, adding a few extra minutes in the oven if needed.
Reheating. Reheat in microwave or in oven.
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📖 Recipe

Vegan Sweet Potato Biscuits
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Print Recipe Pin RecipeEquipment
- Baking Sheet
Ingredients
- 2½ cups All-Purpose Flour - spooned into measuring cup and leveled-off with back edge of knife.
- 3 tablespoons Brown Sugar
- 4 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- ¼ cup Cold Vegan Buttermilk - mix ¼ cup nondairy milk with ½ teaspoon vinegar.
- 12 tablespoons Cold non-dairy Butter - frozen
- 1 cup Cold Sweet Potatoes - cooked and mashed
- ¼ teaspoon Optional - Cinnamon & Nutmeg - adds nice complex flavors
Instructions
- Freeze your non-dairy butter for at least 15 minutes and make your vegan buttermilk. To make vegan buttermilk mix ¼ cup of the non-dairy milk of your choice and ½ teaspoon of ACV. Let sit for 15 minutes.
- In a small bowl combine the mashed or sweet potato puree and vegan buttermilk. Combine the two ingredients and set aside in fridge.
- Combine dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together.
- Cut or grate frozen butter into flour mixture until butter is amount the size of large peas.
- Add sweet potato milk mixture into dry flour mixture.
- Mix mixture with spoon or hands until incorporated. Depending on the moisture level from sweet potato. You may need to add a little more milk. Add 1 tablespoon at a time. Do not over mix. Form a ball.
- Place dough in refrigerator for 30 minutes.
- Preheat oven to 380℉ degrees.
- Remove from refrigerator and transfer your dough to lightly floured parchment lined work surface. If dough is sticky make sure to generously dust surface with floor.
- Sprinkle rolling pin with flour. Roll out the dough to about 1 inch thickness.
- Add more flour to your rolling pin. Roll out again and fold it in half. Repeat this one more time for a total of 3 folds.
- If your dough is becoming sticky because of a warm kitchen or warm hands, place it in the fridge for few minutes.
- Cut biscuits. Place piece of parchment on baking sheet. Place biscuits on it.
- Bake at 380F. Baking time depends on how thick your dough is. For biscuits about 1 inch tall cooking time is around 21 minutes or until inserted toothpick comes out clean. For smaller biscuits 17-18 minutes.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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