Sweet Potato-Spelt Biscuits

Vegan Sweet potato spelt biscuits recipe

These vegan sweet potato biscuits are so moist and flaky, they practically melt in your mouth. Contributed by Cathe Olson, from The Vegetarian Mother’s Cookbook.*

Makes about 10

  • 1 1/2 cups spelt flour (or whole wheat)
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 4 tablespoons cold nonhydrogenated margarine or coconut oil
  • 1 cup mashed cooked sweet potato (1 medium)
  • 1/4 cup nondairy milk

Preheat oven to 400 degrees F.

Sift flour, baking powder, and sea salt together. Cut in margarine or coconut oil until mixture resembles coarse meal. Mix in sweet potato and milk until combined.

Scoop out 1/4-cup mounds of dough (an ice cream scoop works well) and flatten to biscuit shape on unoiled baking sheet. Bake 25 to 20 minutes, or until bottoms are golden.

Vegan Sweet Potato Biscuits

Cathe Olson is the author of  Simply Natural Baby FoodThe Vegetarian Mother’s Cookbook,* and Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.For more information and sample recipes, visit Cathe at Simply Natural Books 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!


7 comments on “Sweet Potato-Spelt Biscuits

  1. Pingback: Vegetarian Thanksgiving Recipes – Yoga Health for Life

  2. Karen

    The only problem I had with these is I ate most of them before the rest of my family got a chance to enjoy them….Note: you do not have to like sweet potatoes to enjoy these. I also used ground flax for 1/2 cup of the spelt flour. Especially tasty with the local made apple butter.

  3. Nava

    Ben, as you can see in the recipe, this calls for nondairy milk. Hopefully there are some varieties that are OK for you — not sure if you’re allergic to actual milk as well as nut milks or soy milk, but if so, rice milk and hemp milk are allergy-friendly.

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