Vegan, oil-free & grain-free sweet potato drop biscuits that are fast & easy to make! The biscuits are made in one bowl with a combination of with chickpea flour & coconut flour.
I love biscuits.
I also love sweet potatoes.
Rolling and cutting out biscuit dough? Sticky, flour-coated countertop and rolling pin clean-up? Not so much.
Based on these fundamental tenets, I came up with these quick and easy wonders: Vegan Sweet Potato Drop Biscuits!
If only all other solutions could be this simple :).
Tender, light, and fluffy, these biscuits are pretty heavenly in the a.m. or p.m. They were perfect alongside the minestrone soup we head for dinner last night, and positively scrumptious this morning, split and spread with blackberry jam. Sigh.
I haven’t even gotten around to mentioning that they also happen to be:
Here’s how easy they are to prepare. Begin by lining a baking sheet with a piece of parchment paper and preheating the oven to 425F. Next, grab a large bowl (you will only need 1 bowl for the recipe!).
Mix the wet ingredients–mashed sweet potato, full fat canned coconut milk, coconut sugar and vinegar–until blended and smooth. I specify full-fat coconut milk because the high fat content allows for one ingredient to play double duty as both milk and oil. The vinegar is important as well; it reacts with the baking powder to produce especially light biscuits.
Next, stir in the dry ingredients (I sift them in, to make I get rid of any tiny lumps in the chickpea flour) until everything is blended.
Scoop eight generous mounds of dough onto your prepared baking sheet, leaving 2 to 3 inches of space in between.
In 11 to 14 minutes, you’ll have a small bounty of sweet potato biscuit bliss!
The coconut flour–chickpea flour combination creates just the right balance of tenderness and firmness to the texture in the biscuits; the former also adds a hint of natural sweetness.
Speaking of sweetness, feel free to adjust the amount of coconut sugar to your liking. Add an extra tablespoon for a more scone-like sweetness, or decrease it a little bit or all together.
The addition of herbs (e.g., rosemary, thyme) or spices (e.g., ground cumin, smoked paprika) is pretty amazing, if you are feeling adventurous.
Storage: Store the completely cooled biscuits in an airtight container at room temperature for 2 days, the refrigerator for 5 days or the freezer for up to 6 months.
Other sugars: An equal amount of packed brown sugar or cane sugar can be used in place of the coconut sugar. You can also reduce or omit the sugar, if desired.
Other milks: It is possible to substitute the full-fat coconut milk with another milk (dairy or nondairy). However, since the coconut milk provides both the fat and the liquid for the recipe, you will need to replace 2 tablespoons of the milk with the oil of your choice. Without the fat, the biscuits will be rubbery.
Sweet potato: I used a baked sweet potato to create the 3/4 cup of mashed sweet potato in the recipe. Depending on how you prepare the sweet potato (e.g., baked, boiled, microwaved), as well as variation in sweet potatoes, some purees may be more dry/wet than others. If needed, add a splash more milk to the recipe.
Serving Size:1 biscuit
Saturated Fat:2.2 g
Keywords: grain-free oil-free vegan sweet potato biscuits, drop biscuits, egg-free, oil-free, dairy-free, vegan drop biscuits