Go Back
Print

Gluten Free Vegan Sweet Potato Biscuits

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 Biscuits
Author Liz Raynor

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

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 

  2. In a liquid measuring cup add 1/2 tsp lemon juice to the 1/2 cup almond milk.  Place back in the fridge.

  3. In a large bowl whisk together the 1:1 gluten free flour, salt, baking soda, and brown sugar.  

  4. 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.  

  5. 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.  

  6. 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.  

  7. 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.