Hope you all had a wonderful Thanksgiving full of all your favorite dishes and treats! A few years back my aunt found a Gluten Free Vegan Sweet Potato Biscuit recipe by the Sensitive Pantry. We adapted it, it was amazing, and I have been making these biscuits at Thanksgiving and Christmas every year since! Even the non gluten free members of the group tend to snack on them before the holiday dinner is ready. Pro tip: They turn out much more flaky and amazing if cooked in a convection oven rather than traditional and if the wet ingredients are VERY cold. If you work the dough too much (just like with non vegan/gluten free dough) the butter melts and the product is not as flaky.
Gluten Free Vegan Sweet Potato Biscuits
Ingredients
- 2 cups Bob's Red Mill 1:1 Gluten Free Flour I used Bob's Red Mill 1:1
- 2 tbsp dark brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup vegan butter, cold I used Earth Balance
- 1/2 cup almond milk, cold Or other dairy alternative milk
- 1/2 tsp lemon juice, cold
- 1 cup baked sweet potato, cold and mashed
Instructions
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Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
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In a liquid measuring cup add 1/2 tsp lemon juice to the 1/2 cup almond milk. Place back in the fridge.
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In a large bowl whisk together the 1:1 gluten free flour, salt, baking soda, and brown sugar.
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Cut the cold vegan butter (Earth Balance) into little squares and add to the dry ingredients. Using a fork or pastry blender mash the butter and dry ingredients together until the dough is clumpy with little balls the size of blueberries or peas.
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Add 1 cup of cold sweet potato puree and 1/4c of the almond milk/lemon juice mixture, mix slowly and add the remaining milk mixture. The dough should form nicely into a ball.
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Transfer the dough to a lightly floured surface (pastry mat or a cutting board lined with parchment paper). Cover dough with a light dusting of flour and parchment paper and roll out to 1/2" thickness. Use a biscuit cutter to cut out circular biscuits at whatever size you would like and place on a parchment paper lined baking sheet.
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Bake for 15-18 minutes, or until biscuits look flaky and slightly browned around the edges (check more frequently if you use a mini biscuit cutter). Store in an airtight container for up to 4 days.
They are amazing warm with some earth balance butter or pumpkin butter, or as leftovers for breakfast with a protein (turkey, ham, tofu, tempeh, eggs, etc.). Looking for more gluten free and vegan holiday side ideas? Start here!
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
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