Fluffy, tender, light and naturally sweet Southern-style vegan sweet potato biscuits are the perfect addition to your holiday table! With just a handful of pantry basics, this easy sweet potato biscuits recipe comes together in 30 minutes and for under $.50!
In the last few years, the vegan market has exploded and has helped make stressful family holidays a little less stressful for those of us who live meat-free lifestyles. While we can’t deny there are still many families who can’t imagine a Thanksgiving/Christmas table without their meaty dishes, it’s becoming easier to also fill the table with plant-based dishes that the entire family will love. For example, mashed potatoes, green beans, Brussel sprouts, cranberry sauce, stuffing, and these delicious vegan sweet potato biscuits!
This Southern-style sweet potato biscuit recipe requires just a handful of ingredients (pretty much all of which are pantry basics). Plus, because you likely have most (if not all) of the ingredients lying around, this recipe is INCREDIBLY frugal to prepare (at around $.50!). Better yet, these light, fluffy, and tender sweet potato biscuits may be low-budget, but they taste delicious too. Especially warm and slathered in plant-based butter alongside gravy and all your holiday fixin’s.
We love to serve them up alongside regular dinner rolls for an interesting alternative for guests to choose from. You can even prepare these old-fashioned sweet potato biscuits on the savory or sweeter side, depending on how you plan to serve them (and store any leftovers in the freezer!). So, keep reading for all our tips, tricks, and optional add-ins!
Please note, this recipe was loosely adapted from the Paula Deen sweet potato biscuits recipe.
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
To ‘cut’ the vegan butter/oil, you can either use a pastry cutter OR simply use two knives/ a fork.
Depending on how moist the potato puree was, you may need a little more plant-based milk or flour – so adjust accordingly at this point. The dough is fairly wet in general but shouldn’t be overly sticky.
Store any leftover sweet potato scones/biscuits in an airtight container at room temperature (i.e. ‘on the counter’) for 2-3 days or in the fridge for 4-5 days.
To freeze any leftover vegan biscuits, first, allow them to cool entirely. Then freeze on a baking tray (separated), so they don’t stick. Once frozen, transfer to an airtight container/Ziplock bag/Stasher bag and store for up to 3 months. You can then either reheat the biscuits from frozen or allow them to thaw overnight in the fridge first.
To reheat the vegan sweet potato biscuits, you have several options. First, to reheat them in the oven – just place them back in at 350F/175C for 5-8 minutes (or closer to 12-16 from frozen) until warmed through. Alternatively, reheat in a microwave for 20-40 seconds OR even slice and reheat in a toaster oven.
You can enjoy an old-fashioned sweet potato biscuit warm (even directly from the oven), at room temperature, or even chilled.
You can also use leftovers to make homemade sweet potato bread croutons. To do so, chop the slightly stale biscuits into cubes. Then toss with a bit of olive oil and a pinch of salt, then bake in the oven at 350F/175C until crispy and slightly browned (8-15 minutes, flipping once halfway).
Photos by Alfonso Revilla
Leave a Reply