Sweet Potato Biscuits

Sweet Potato Biscuits

Makes 8 biscuits!

Sweet Potato Biscuits


  • 1 vegan egg (1 tablespoon flax meal + 1 1⁄2 tablespoon water)
  • 1 1⁄4 c brown rice flour
  • 1 c sweet potato puree
  • 1 tsp maple syrup
  • 2 tbsp avocado oil
  • 1⁄2 c coconut oil
  • 1 tsp lemon juice
  • 3⁄4 c tapioca starch
  • 2 tbsp baking powder
  • 1 tsp guar gum
  • 1 tsp sea salt


  1. Spread coconut oil thin and flat on a sheet pan with parchment paper or waxed paper down, and freeze for 15 minutes.
  2. Use another sheet of parchment paper and place on a separate cookie sheet, then grease with non-stick spray.
  3. Whisk brown rice flour, tapioca starch, baking powder, salt and guar gum in a bowl together.
  4. Mix flax meal and water in a small mug, and set aside to form the vegan egg.
  5. Preheat oven to 400°F.
  6. Take plate with coconut oil out of the freezer. Cut or break with your hands the solid flat oil into pea-kidney bean-sized pieces. Add to dry ingredients bowl and mix with pastry blender, fork or fingers. * You want to keep the coconut oil cold, hard and pea-sized in the dough.
  7. In a separate bowl, whisk sweet potato puree, maple syrup, avocado oil, lemon, and the vegan egg. Pour into dry ingredients and mix with a wooden spoon about 40 strokes. You want the ingredients to just incorporate and be slightly lumpy.
  8. Grease a 2 oz scoop, or 1⁄4 dry measuring cup. Scoop a flat scoop of dough onto the parchment paper, evenly spread out.
  9. Bake for 16-20 minutes, until the bottoms are golden brown. *Use a spatula to check the bottoms more easily. 6. Remove from oven and let stand for 5-10 minutes before serving.

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