Flaky Sweet Potato Biscuits Recipe for Fall Baking

Light, fluffy, and buttery Sweet Potato Biscuits are Southern soul-food perfection. Made with vegan butter and non-dairy milk, these biscuits are plant-based yet satisfying — ideal for brunch, celebrations, or cozy comfort-food moments.

This recipe was first shared on April 14, 2022 and updated with new photos and details on March 24, 2025. It started as a favorite in my 2015 collection and remains a family staple—my grandmother still makes them regularly for my daughter and me.

These sweet potato biscuits are simple to prepare using a handful of everyday ingredients. The result is light, tender biscuits with a gentle sweetness and moist crumb — perfect alongside breakfast, brunch, or holiday spreads.

Start with cold butter. For a vegan version use a solid plant-based butter such as Earth Balance, Miyokos, or Country Crock Plant Butter. You can use chilled coconut oil as an alternative; avoid margarine because its higher water content can change the texture.

Ingredients

Sweet Potato Puree: Fresh puree (not canned) gives the best flavor and texture. Roast, steam, or pressure-cook sweet potatoes, and freeze any extra for next time.

Whole Wheat Pastry Flour: This keeps the biscuits light and flaky; you can substitute all-purpose or spelt flour if needed.

Vegan Butter: Use very cold vegan butter or chilled coconut oil. Cold fat creates flaky layers.

Non-dairy Milk: Plain unsweetened soy milk is my preference, but any unflavored plant milk will work as long as it’s cold.

Apple Cider Vinegar: A teaspoon helps tenderize the crumb; white vinegar is an acceptable substitute.

Sugar, Salt, & Baking Powder: Use raw cane or coconut sugar to keep the recipe plant-based. Use fresh, aluminum-free baking powder for best rise.

How to Make Sweet Potato Biscuits

• Prepare: Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Mix wet ingredients: Combine the sweet potato puree, vinegar, and cold non-dairy milk in a bowl and set aside.

• Combine dry ingredients: In a food processor or large bowl, combine the pastry flour, sugar, baking powder, and sea salt.

• Pulse in the butter: Add the very cold vegan butter or coconut oil and pulse until the mixture looks like a coarse meal. If you don’t have a food processor, use a pastry cutter.

• Add the wet ingredients: Add the sweet potato mixture and pulse 5–10 times until just combined. If mixing by hand, stir until incorporated but avoid overworking.

• Turn out the dough: Generously flour a work surface. Transfer the dough to the surface — it will be slightly sticky. Gently fold or dust with more flour until manageable, then pat to about 1/2–1 inch thick.

• Cut the biscuits: Use a biscuit cutter, cookie cutter, or a wide-rimmed glass. Press straight down and lift — do not twist, which can seal the edges and prevent full rise.

• Bake: Arrange the biscuits on the prepared sheet and bake for about 12 minutes, until lightly golden and cooked through.

• Serve: Brush warm biscuits with melted vegan butter and drizzle with agave, vegan honey, or sorghum syrup.

Jenné’s Recipe Pro-Tips

• Measure flour accurately: Weigh it or spoon it into a cup and level it off. Scooping directly can pack too much flour and make biscuits dense.
• Keep the butter cold: Cold fat yields the flakiest texture. Add it straight from the fridge.
• Avoid overworking the dough: Mix and fold just until combined to prevent tough biscuits.
• Don’t twist the cutter: Press straight down and lift to preserve the biscuit’s rise.
• Make it gluten-free: Substitute a gluten-free all-purpose blend and let the dough rest 10–15 minutes before cutting.

Serving Suggestions

These biscuits pair beautifully with brunch classics and spring gatherings such as Easter or Mother’s Day. They complement tofu quiche, vegan “chicken” and waffles, sweet potato pancakes, or a savory tofu scramble.

Storage Directions

• Storage: Cool to room temperature, then store in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze cooled biscuits in a freezer-safe container for up to 3 months. Thaw at room temperature for 1–2 hours.
• Reheating: Warm in a toaster oven on low for 2–3 minutes or microwave 15–30 seconds until heated through.

More Plant-Based Soul Food Recipes

• Vegan Red Beans and Rice
• Vegan Hoppin’ John
• Vegan Collard Greens
• Vegan Jambalaya
• Vegan Mushroom Éttouffée