These Sweet Potato Biscuits are super simple, 3-ingredient biscuits made with no eggs and no dairy, but rich in protein and fiber.
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Sweet Potato Biscuits
These Sweet Potato Biscuits are super simple, 3-ingredient biscuits made with no eggs and no dairy, but rich in protein and fiber.
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Servings: 5 biscuits
Calories: 358.2 kcal
Ingredients
- 2 cups Self-Rising Flour - (note 1)
- 1 cup Mashed Sweet Potato Puree - (note 2)
- ⅓ cup Mild-Flavor Olive Oil - (note 3)
Optional
- ¾ teaspoon Salt - if no salt in self-rising flour.
- 1 tablespoon Water - if dough is too dry
Instructions
Make the sweet potato puree – the day before
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside.
- Prick the sweet potato skins, cut in half lengthwise, and place on a lined baking sheet, cut side down.
- Bake the sweet potatoes in the oven at 400°F (200°C) for 30-45 minutes, until a knife tip easily goes into the flesh.
- Let the puree cool down for 30 minutes at room temperature, then use a spoon to scrape the flesh out into a mixing bowl. Mash with a fork until smooth. Refrigerate before using.
Make the biscuits
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add sweet potato puree, oil, self-rising flour, and salt if used.
- Stir with a rubber spatula until it starts to look dry, then knead and squeeze the dough to bring everything together into a nice, soft dough ball. If too dry and crumbly, add the optional water to form dough.
- Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about a 1/2-inch to 3/4-inch (from 1.2 cm to 2cm) thick shape, and use a 2.5-inch (6.5 cm) round cookie cutter to cut out round shapes.
- Gather the leftover dough, reform a dough ball, roll it again, and cut out more biscuits. I made 5 biscuits. Don't overwork the dough, as it would make the other biscuits hard.
- Bake the biscuits on the center rack for 14-17 minutes at 400°F (200°C) until light golden brown on the outside.
- Let them cool down on a wire rack and serve as a side dish, plain or with any spread you love like hummus, mashed avocado, dairy-free butter.
Notes
Note 1: You can make 2 cups of self-rising flour by mixing 2 cups of all-purpose flour with 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter and select self-rising flour.
Note 2: You can steam or boil the sweet potato to make sweet potato puree. Always use cold sweet potato puree. You can make the sweet potato puree the day before and store it in an airtight container in the fridge for best results.
Note 3: Use any mild-flavored oil you like!
Tips
Choose Orange Varieties: I recommend using only orange-fleshed sweet potatoes for this recipe. They have a much higher moisture content than white or purple varieties, which is essential for achieving a soft, tender crumb rather than a dense, crumbly biscuit. Use Cold Puree: For the best results, always use cold sweet potato puree rather than warm. I find it’s best to prepare your puree the day before and let it chill in the fridge overnight before mixing your dough. Storage: Store the biscuits at room temperature in an airtight container for 2 days or up to 4 days in the fridge. You can freeze the rolls in freezer bags for up to 1 month. Thaw at room temperature the day before.Nutrition
Serving: 1biscuit | Calories: 358.2kcal | Kilojoules: 1499KJ | Carbohydrates: 47.9g | Protein: 7.1g | Fat: 15.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 10.6g | Sodium: 370.4mg | Potassium: 316.2mg | Fiber: 3g | Sugar: 3.8g | Vitamin A: 10763.1IU | Vitamin C: 11mg | Calcium: 29.2mg | Iron: 0.9mg | Magnesium: 27.7mg | Phosphorus: 78.7mg | Zinc: 0.6mg
How to Make Sweet Potato Biscuits (in Pictures)
If you don’t have a cookie-cutter, what else can you use to make the biscuits?
You can use a glass, or an empty glass jar, Or roll dough, and cut around with the tip of a knife, the shape doesn’t have to perfect.