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Sweet Potato Biscuits

Sweet Potato Biscuits

Just in time for fall, I’ve got a sweet potato biscuit recipe that is just divine. Gluten-free baking is often unpredictable, especially when you don’t use eggs, which can add lift to the often pretty dense baked goods. Enter sweet potato purée! I discovered the use of sweet potato puree in one of my early vegan cookbooks and have been eternally grateful for this knowledge. It adds moisture, a subtle sweetness and great texture and can also be a good replacer of some or all the fat in baking if you’re looking to reduce it. These sweet potato biscuits are light and tender but sturdy. Perfect on their own, under vegan gravy or in a basket at Thanksgiving, they are perfect for any occasion.
Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Sweet Potato Biscuits

1 tablespoon ground flax
3 tablespoons aquafaba
2 ½ cups gluten-free, all-purpose flour
(I recommend this one)
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons vegan butter,
cut into smaller pieces and placed in the freezer for ten minutes
1 cup mashed or pureed sweet potato
⅔ cup plain non-dairy milk

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Mix the ground flax with the aquafaba in a cup, mix with a fork or small whisk, and refrigerate.

In a large bowl, combine TWO cups flour, baking powder and salt, reserving the additional flour for rolling. Mix in the butter and mash into the flour with forks, a pastry cutter or your fingers. Incorporate until crumbly.

In a medium bowl, stir together the sweet potato puree, flax mixture and milk until smooth. Pour into flour mixture and stir until combined. It will be sticky. Dust a flat rolling surface, dust with a tablespoon or so of flour. Bit by bit, knead in the additional flour until it is dry enough to roll, making sure there is enough flour on the surface to keep the dough from sticking. Roll out to a 1/2 -inch thickness and use a wide-mouth ball jar or biscuit cutter to cut into approximately 16 biscuits.

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