This delicious vegan biscuit recipe from Pickles and Honey is perfect for breakfast, lunch, and dinner! In the morning, they taste great with turkey sausage in the middle for that yummy combination of sweet and spicy. When it comes to dinner, we usually save them for last as dessert! We spread a little coconut oil on top and the boys love to have theirs with some peanut butter, too. Versatility and room for creativity is always an added bonus!
I typically use gluten-free all-purpose flour or whole wheat pastry flour, depending on which one I have in my pantry when I make them, and we buy our coconut sugar at the Earth Fare nearby. I usually purée the sweet potatoes at home using the pre-cut, cubed sweet potatoes from the store, steaming them in the microwave, and then blending them in our blender. (In case you haven’t noticed, I like to cut time in the kitchen however possible!)
You will need:
- ⅓ cup non-dairy milk (We use Vanilla Almond or Vanilla Cashew milk)
- 1 tsp. apple cider vinegar
- 2 cups gluten-free, all-purpose flour (Or whole wheat pastry flour)
- 1 tbsp. baking powder
- 1 tsp. fine grain sea salt
- 2 tbsp. coconut sugar
- ¾ cup sweet potato purée
- 2 tbsp. melted virgin coconut oil + extra for brushing the biscuits
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set it aside.
- In a small bowl, whisk together the non-dairy milk and apple cider vinegar to make vegan buttermilk and let it sit for 3-5 minutes to curdle.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Mix in the coconut sugar.
- In a separate bowl, stir together the sweet potato purée and melted coconut oil, being sure that the coconut oil is no longer hot. Next, stir in the non-dairy milk and vinegar mixture.
- Make a hole in the center of your flour and pour the sweet potato mixture into the center. Mix until a dough starts to form.
- Line your counter with a piece of parchment paper dusted with flour. After moving your dough to the counter, knead it a a few more times, being careful not to over-mix the dough so it doesn’t become tough. If your dough is too sticky, sprinkle on a little more flour.
- To create the thick biscuits every one loves, use your hands to press the dough into a 1-inch thick round. Cut the biscuits using a biscuit cutter or the end of a glass and place each on your baking sheet, then brush the tops of the dough with melted coconut oil.
- Bake for 12-15 minutes until the tops are golden brown. A toothpick inserted into the center should come out clean. Allow the biscuits to cool for 5 minutes before serving. Enjoy!
[Click here for the original recipe.]
Have you ever tried sweet potato biscuits? What’s your favorite way to eat them? Hit me with some new ideas!