Sweet Potato Biscuits are a great way to start the day
Or grab one as a quick and satisfying snack mid afternoon!
No Sugar Added and minimal fat these little scones are naturally sweet!
Mixed up by hand in minutes and just 15 minutes bake time in the oven!
Although the amount of sugar added to this recipe is minimal you can leave it out altogether or use a sugar free alternative!
Sometimes I add it and sometimes I don’t!
But when I do, I often use a sugar free alternative like monk fruit
Normally when I make scones I do the traditional triangle shaped cut
Like I did here with my Strawberry Lemon Rosemary Scones!
But sometimes I will simply scoop the dough with a 2 ounce scooper instead for miniature biscuits!
WATCH THE VIDEO FOR HOW I MAKE MY BAKERY STYLE SCONES RECIPE
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Notes for Success
Cut the butter into the flour with a box grater for the best results!
Soy milk is my preference for all my baking and it is the only milk that will thicken like buttermilk from our past lives
However you can use whatever plant milk you love the most!
Sweet Potato Biscuits
Ready in about 20 minutes if you have fresh or canned sweet potato on hand! Naturally sweet & very little fat in each one!
Ingredients
- 2¼ cups All Purpose Flour (280g)
- ¼ cup Sugar or Sugar Free Alternative (50g) *OPTIONAL see notes
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 2½ tsp Baking Powder
- 5 Tbs Vegan Butter (70g)
- 6 Tbs Plant Milk (90ml)
- 10 Tbs Mashed Sweet Potato (80g)
- 1 tsp Apple Cider Vinegar (5ml)
Instructions
-
Preheat the oven to 375F & line a half sheet pan with parchment paper
-
In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon & nutmeg. Soft or whisk to combine evenly
-
Using a box grater shred the cold vegan butter into the flour mixture then using your hands work the butter through the flour until it is evenly distributed
-
Combine the plant milk with the vinegar & then add the sweet potato puree & whisk to combine
-
Pour the liquid sweet potato mixture into the flour mixture & mix by hand until it forms a soft dough
-
Using a 2 ounce scoop place the dough onto the sheet pan spaced 2″ apart then lightly press each on to form a disc rather than a mounded dough this recipe makes about 12 small biscuits or 6 large triangle cuts
-
Optional sprinkle each one with cinnamon sugar & bake in the preheated oven for 15 minutes until light golden for the small ones & about 20-25 minutes for the larger triangle ones
Notes
Freeze baked biscuits for up to 1 month or raw pre-scooped biscuit dough for up to 2 months. Thaw & bake as usual
Cut the butter into the flour with a box grater for the best results!
Soy milk is my preference for all my baking and it is the only milk that will thicken like buttermilk from our past lives
However you can use whatever plant milk you love the most!
Leave the sugar out altogether (no changes) or use your favorite sugar free alternative!
