These vegan sweet potato buttermilk biscuits are soft, flakey and the perfect combination of sweet and savory. You’ll love how easy and delicious they are!
Flakey biscuits are something that everyone who loves biscuits dreams of; however, getting the perfect texture isn’t always easy. But these, soft flakey vegan sweet potato buttermilk biscuits takes it to a whole different level.
There is something just so amazing about the sweet and savory combination.
Now, you’ve probably never thought about adding something like sweet potatoes to your biscuit mixture, but now that you know it’s a thing, you must. You will be shocked at how amazing they are during each and every bite.
These can be savory enough to have with dinner or sweet enough that you can enjoy them for breakfast or brunch.
We’ll walk you through all the tips that you need for perfecting them and having the absolute best vegan sweet potato biscuits!
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VEGAN SWEET POTATO BUTTERMILK BISCUITS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan sweet potato biscuits:
- Flour – the star of the show! we really recommend using all-purpose flour
- Baking Powder – This is helping us get the rise we need from the flour when baking
- Salt – do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
- Vegan Brown Sugar – just a touch a sweetness goes a long way but perfects this recipe
- Dairy Free Milk and Apple Cider Vinegar– When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
- Seasonings – when we add cinnamon, nutmeg and vanilla, not only are we enhancing the flavor, but it gives those pie vibes at the same time
- Sweet Potatoes – obviously we can’t have sweet potato biscuits without sweet potatoes. The moisture, flavor, and softness of these vegan biscuits are amazing because of the sweet potato. We are using orange sweet potatoes for this recipe.
- Vegan Butter – not only do we need vegan butter because we are calling these buttermilk biscuits, but it helps with flakiness, moisture, texture, and richness
SUBSTITUTIONS AND VARIATIONS:
- Flour – you can use gluten free or a whole wheat flour if desired – both will change the texture a bit
- Vegan Brown Sugar – You could replace this with cane sugar, maple syrup or agave
- Vinegar – you could use white vinegar or lemon juice instead
- Sweet Potatoes – you can replace the sweet potatoes with pumpkin puree as well
We wouldn’t recommend making any other substitutions to this recipe.
Frequently Asked Questions for Vegan Sweet Potato Buttermilk Biscuits:
If you are gluten free fo celiac purposes or just preference, you may wonder how to make these gluten free dairy free biscuits. In order to do that, you want to follow the directions the exact same way, but swap out the regular for for Cup for Cup gluten free flour (we like this gluten free flour brand). Make the recipe as called for otherwise in order to make these gluten free dairy free biscuits.
*One important note, while these will taste delicious still, they are more dense than the regular version.
Flour, vegan butter and milk are the ingredients that we need to look at. Use your favorite safe non-dairy milk. For the butter, use a soy free version like Flora or Earth Balance in the red tub/sticks. And then you can use a 1:1 Gluten Free Mix.
We do not recommend making these without oil because it will omit the buttery flavor and richness that you get when using vegan butter.
These will last for 4-5 days if stored properly in an air tight container. After that you run the risk of mold and they will not be as soft. Warm before using.
Yes. You could place these in an air tight container or freezer bag for up to 2 months. Remove from the freezer and let thaw out overnight.
What other vegan breakfast ideas could I make?
Once you try this delicious vegan biscuits, you may be looking for other amazing vegan breakfast ideas that you should try. We are sharing both sweet and savory dairy free breakfast ideas.
- Vegan Banana Pancakes
- Vegan Sausage Biscuits and Gravy
- Super Soft Vegan Blueberry Muffins
- Vegan Blueberry Fruit Tarts
- Glazed Vegan Donuts
- Vegan Chocolate Donuts
- Perfect Vegan Cinnamon Rolls
- Vegan French Toast Sticks
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Vegan Sweet Potato Buttermilk Biscuits
- 1 ½ cups sweet potatoes, cooked and mashed (measured amount is mashed – 1 large or 2 medium sweet potatoes)
- ½ cup vegan milk
- ½ tablespoon apple cider vinegar
- ¼ cup brown sugar
- 3 tablespoon vegan butter, melted
- 1 tsp cinnamon
- ½ teaspoon vanilla
- ⅛ tsp nutmeg
- 3 ¼ cups all purpose flour
- 4 ½ teaspoon baking powder
- 1 ½ teaspoon salt
- 1 ½ sticks vegan butter, ice cold/frozen
For the Topping
- 4 tablespoon vegan butter, melted
- ½ teaspoon cinnamon
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- If you haven't, boil sweet potatoes, let cool, mash it. You need 1 ½ cups to make this recipe.
- In a small bowl, add together the milk and vinegar. This makes vegan buttermilk. Let sit together for 5 minutes. Then, into the same bowl, add in brown sugar, melted butter, cinnamon, vanilla and nutmeg. Combine well, set aside.
- In a separate large bowl, add flour, baking powder, and salt. Whisk together. Grate in your frozen butter to the bowl. After about every 4 tbsp, fold the butter in with flour (this helps it not clump and stay cold). Stir together one last time to make sure well combined.
- Add in mashed sweet potatoes and liquid mixture, careful not to overmix. The dough will be a bit rough and still have bits here and there.
- Onto a lightly floured surface, dump out the bowl. Use yours hands to gather the dough together and press into a rectangle. The dough should be scraggly/crumbly. Press the dough down to about 1 ¼ inches thick.
- Fold the top ⅓ of the dough into the middle. Then, fold the bottom ⅓ to the middle. (Similar to how you would fold a paper. Flour dough a little if sticky. Press the dough out to 1 inch thick and repeating folding process.
- Trim off the rough edges to square off the sides to help with the rising. Then cut into 8 equal portions. Transfer to prepared baking sheet, spacing biscuits evenly.
- In a small bowl, combine the topping ingredients together. Then brush the tops lightly with the mixture (you should only use half of it). Bake for 20-25 minutes. When done, brush again evenly with remaining cinnamon butter mixture.
- Serve immediately or let cool and store in an airtight container.
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No sweet potatoes on hand, I do have pumpkin can we sub pumpkin for sweet potatoes and would there be any change in baking time? Thanks love your recipes!
Yes you can, no changes needed
I made these for Thanksgiving dinner this year and they were a huge hit with everyone. They will definitely be in regular rotation at our house from now on!
So happy to hear that !
I made these – recipe was perfect -biscuits turned out wonderful. I ate one as soon as they came out of the oven & two more with my meal thanks for such great recipes!
So glad you’re enjoying them!
Do you have brand recommendation for vegan butter ?
we use Country Crock plant based sticks the most
What method do you use for cooking sweet potatoes?
Boil them until fork easily goes through the center
Hiiiii <3 So we were reading through this recipe to make it on saturday, but at step 3 it says put aside your buttermilk and then it never specifies when to add it to the mixture. We think its at 4 after the salt, is that correct? Love <3
Sorry for any confusion. It’s still step 3. It’s basically saying let it sit for 5 mins, then add the remaining ingredients into the same bowl. Hope that helps!
When do you add the buttermilk mixture?
You make the buttermilk in a bowl and then after the time is up you continue adding ingredients to that bowl, so it doesn’t get added later