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100% Spelt Sweet Potato Biscuits

These fluffy homemade Vegan Sweet Potato Biscuits are quick and easy to make using 100% spelt flour and bake up perfectly tall, flaky and tender. Allergen Information: Free of dairy, egg, corn, soy, yeast, nut.

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 7 -8 biscuits
Calories: 15045 kcal
Course: Side Dish
Cuisine: American

Ingredients

Wet:
  • 1/4 cup almond milk use coconut milk or other non dairy milk to make nut-free
  • 1 tsp apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/2 cup chilled sweet potato puree I used canned. chilled for an hour
  • 1 Tablespoon organic canola oil or coconut oil or softened vegan butter
  • 1 Tbsp flax meal optional
  • 1/3 - 1/2 tsp salt
  • a generous dash of cinnamon or other spice of choice
  • 2 tsp sugar
Dry:
  • 1.5 cups spelt flour
  • 2  tsp baking powder
  • 1/4 tsp baking soda

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled sweet potato puree, salt, sugar, cinnamon, oil/butter and flax meal to the almond milk, Mix well.
  2. In another bowl, mix the flours and baking powder and soda. Add 1 cup of the flour mixture into the sweet potato mixture and mix till just about combined. Depending on the sweet potato puree/mash whether canned or baked or microwaved, you might need less or more flour. Add more flour if needed to make a soft stick-ish dough. Mix only until just combined, do not over-mix or knead. Aim at a total of 5-6 mixes or folds.
  3. Pat down the soft dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using a cookie cutter or biscuit cutter.
  4. Place on parchment, brush canola/coconut/melted vegan butter on top and bake for 10-12 minutes.
  5. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy.
  6. Cool completely and refrigerate in an airtight container until ready to use. Warm them up in the oven before serving.

Notes

  • These are especially good with vegan butter and my Spicy Tofu Scramble in the morning.
  • You can make a savory vegan biscuit by adding some dried herbs or garlic. Use 1 tsp sugar instead of 2, and add vegan cheese shreds, etc for a savory twist. 
  • I like to serve these warm with a dollop of vegan butter or jam or gravy.
  • To store them, let them cool completely and refrigerate them in an airtight container until ready to eat. You an reheat them in the oven.
  • If using other whole grain flours like whole wheat, use 2 parts whole wheat pastry flour and 1 part unbleached white flour.
  • These are especially good with vegan butter and my Spicy Tofu Scramble in the morning.
  • You can make a savory vegan biscuit by adding some dried herbs or garlic. Use 1 tsp sugar instead of 2, and add vegan cheese shreds, etc for a savory twist. 
  • I like to serve these warm with a dollop of vegan butter or jam or gravy.
  • To store them, let them cool completely and refrigerate them in an airtight container until ready to eat. You an reheat them in the oven.

Nutrition Information

Calories 150.45kcal (8%) Carbohydrates 25.03g (8%) Protein 4.06g (8%) Fat 3.42g (5%) Saturated Fat 1.78g (9%) Sodium 336.97mg (14%) Potassium 218.56mg (6%) Fiber 4.36g (17%) Sugar 2.47g (5%) Vitamin A 3843.6IU (77%) Vitamin C 4.06mg (5%) Calcium 70.37mg (7%) Iron 1.52mg (8%)

Nutrition Facts

Serving: 7-8 biscuits

Amount Per Serving

Calories 15045

% Daily Value*

Calories 150.45kcal 8%
Carbohydrates 25.03g 8%
Protein 4.06g 8%
Fat 3.42g 5%
Saturated Fat 1.78g 9%
Sodium 336.97mg 14%
Potassium 218.56mg 5%
Fiber 4.36g 17%
Sugar 2.47g 5%
Vitamin A 3843.6IU 77%
Vitamin C 4.06mg 5%
Calcium 70.37mg 7%
Iron 1.52mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.