Fall is right around the corner and I cannot even describe to you how excited I am for Fall flavors. Pumpkins, spices, lattes, and of course Sweet Potato! I adore sweet potatoes. There’s just something special about them, they’re delicious, beautiful, and make for a wonderful biscuit or scone! Paired with sage, these Vegan Sweet Potato and Sage Biscuits are absolutely extraordinary. They go perfectly with soups, potpies, and any other fall dishes you can think of!
This recipe calls for buttermilk and I know that making buttermilk can seem rather daunting at first, but I promise you, it’s actually super easy. All you need is vinegar and your milk substitute (I used Califia Farms Oat Milk). Then, you simply combine them and set aside. That’s it! I promise I’m not tricking you, it is seriously that easy.
This recipe calls for vegan butter and also I’m assuming you might want to spread vegan butter on your biscuits when you eat them? So, I thought I would share some good vegan butters I like. For baking, I love to use Earth Balance baking sticks. This is my go-to baking butter substitute and hasn’t failed me yet. For the spreadable butter, Earth Balance also makes an amazing spreadable butter and there are so many different types of spreads to choose from. I also really like Miyoko’s oat milk spreadable butter. However, with Miyoko’s, they make a lot of their products with nuts so I recommend being extra careful buying their products.
These Vegan Sweet Potato and Sage Biscuits were absolutely amazing and perfect for the start of the fall season. I really hope you like them and let me know what your favorite type of biscuit is! If you want another dish with sweet potato, try our Vegan Sweet Potato Ratatouille. And if sweet potato isn’t your thing, no worries check out another one of our side dish recipes!
Vegan Sweet Potato and Sage Biscuits
This time of year, we are getting tomatoes, melon, onions, and potatoes from the local farmers and lots of them. While I love sweet potatoes, it was time to see if I can come up with another recipe than my usual baked potato with vegan butter and fresh tarragon. This Vegan Sweet Potato and Sage...
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- Yield: 8-10 biscuits
- Category: Breakfast, Dairy Free, Egg Free, Nut Free, Vegan
Ingredients
- 1 c non-dairy milk
- 1 tbsp. vinegar
- 1 1/2 c all-purpose flour
- 1/2 c whole wheat flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. fresh sage, chopped
- 4 tbsp. cold vegan margarine, cut into small pieces
- 1/2 c cooked sweet potato, mashed and cooled
- 1 tbsp. melted vegan margarine
Instructions
- Heat the oven to 450 degrees. To make the buttermilk, add the vinegar to the non-dairy milk and set aside. Wash a large, sweet potato, prick with a fork in several places and place in the microwave and cook 5-6 minutes until soft. Cut in half and let it cool.
- In a large bowl, mix the flour, baking powder, baking soda, and salt. Add the small pieces of cold, vegan margarine to the flour mixture and combine using your fingers to mix. Dough should resemble small pebbles. Chop the sage leaves and add to the flour mixture and mix well.
- Smash the sweet potato and to the flour mix. Slowly add the buttermilk to the mixture and combine until it is slightly sticky, you may not need all the liquid. If it is too sticky, just add a bit more flour. Place the dough on a floured surface and gently pat into a 1-inch thick circle. Using a round cookie cutter or a drinking glass cut the dough into 2-inch rounds and arrange them on an ungreased baking sheet.
- Brush the tops with melted butter and place in the oven. Bake 10-15 minutes until golden brown.
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