Vegan Sweet Potato Biscuits (Easy, Fluffy + Dairy-Free!)

image credit: New York Times

If you love warm, fluffy biscuits but want something healthier, lighter, and completely dairy-free, you are going to obsess over these Vegan Sweet Potato Biscuits. They’re tender, airy, slightly sweet, and full of cozy sweet potato flavor. Even better? They’re made with simple plant-based ingredients and come together in under 30 minutes — no rolling, no cutting, no fuss.

These bite-size drop biscuits are perfect for breakfast, brunch, holiday dinners, or snacking straight off the baking sheet (highly recommended). Spread with your favorite plant-based butter, drizzle with maple syrup, or serve alongside a warm bowl of chili or soup. They’re naturally gluten-free, vegan, and absolutely delicious.

Servings: 6

Prep Time: 10 minutes

Cook Time: 18 minutes

Sweet Potato Biscuits Recipe

Wet Ingredients

• 1/3 cup unsweetened soy milk (or other plant-based milk)

• 1 Tbsp apple cider vinegar

• 3/4 cup mashed sweet potato

• 1/4 cup unsweetened and unflavored plant-based yogurt (Forager Project is my personal fave!)

• 4 Tbsps maple syrup

Dry Ingredients

• 1 cup oat flour

• 1/4 cup almond flour

• 2 tsps baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

How to Make Vegan Sweet Potato Biscuits

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.

2. Make the plant-based buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl. Set aside.

3. Mix the sweet potato base: In a medium bowl, combine the mashed sweet potato, plant-based yogurt, and 2 tablespoons of maple syrup. Mix well and set aside.

4. Combine the dry ingredients: Add the oat flour, almond flour, baking soda, baking powder, and salt to a large mixing bowl. Create a well in the center.

5. Add the buttermilk: Slowly pour the plant-based buttermilk into the well and mix gently. The mixture should remain slightly lumpy.

6. Add the sweet potato mixture: Stir until just combined. The batter will be thick and shaggy, not smooth.

7. Form the biscuits: Using a tablespoon, drop heaping spoonfuls of dough onto the parchment-lined baking sheet. No shaping needed — rough edges make them even better. Aim for about 18 small drop biscuits.

8. Bake for 18 minutes or until edges turn golden brown and crisp.

9. Finish with maple syrup: Remove from the oven and brush each warm biscuit with the remaining 2 tablespoons of maple syrup.

Substitutions

• Use organic whole wheat flour in place of oat flour.

• Swap almond flour for hazelnut or cashew flour if needed.

• Replace yogurt with additional mashed sweet potato (texture will be slightly denser).

Serving Suggestions 

These vegan sweet potato biscuits pair beautifully with:

• Plant-based butter + a sprinkle of cinnamon

• Maple tahini drizzle

• Chili, stew, or cozy fall soups

• Holiday dinners or breakfast spreads

• A smear of jam or apple butter

Storage

Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat in the oven at 425–450°F for 5–10 minutes to crisp up.

Nutrition Information

Per serving (6 servings): 174 calories, 29 grams carbohydrates), 3.5 grams fiber, 5.5 grams protein, 4.5 gram fat, 367 milligrams sodium

Sweet Potato Biscuits:

Fluffy, Cozy Sweetness in Every Bite

These Vegan Sweet Potato Biscuits are one of those simple recipes that quickly becomes a repeat favorite — easy enough for weekdays, delicious enough for holidays.

Whether you're new to plant-based baking or a seasoned pro, these biscuits deliver fluffy, cozy, just-sweet-enough perfection every time.

If you try them, I’d love to hear what you think!