Vegan sweet potato biscuits are a delicious sweet and savory treat! Soft, fluffy, and tender, this is Southern comfort food at its finest. Fast, easy, and oil-free!
Pumpkin: use pumpkin puree if you’re all out of sweet potatoes.
Spices: if you don’t have pumpkin pie spice use one teaspoon ground cinnamon and 1/4 teaspoon of nutmeg.
Gluten-free: need this recipe to be gluten-free? Use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Dairy-free milk: use any non-dairy milk of your choice.
Do not over-mix or over-cook! Once the sweet potato biscuits are just golden, they should be ready.
Refrigerator: Place any leftover biscuits in a plastic bag or airtight container and store them in the fridge for up to 5 days.
Freezer: Sweet potato biscuits freeze remarkably well. They can be frozen for up to 3 months in a freezer-safe container or freezer bag.