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SideChef
Recipes
Appetizers
Sweet Potato Biscuits

13 INGREDIENTS • 6 STEPS • 35MINS

Sweet Potato Biscuits

Recipe
These homemade biscuits are super tasty and healthy! They are also so nostalgic for me because they remind me of how good it felt to have a warm bowl of soup after school or on the weekend with a homemade biscuit.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
These homemade biscuits are super tasty and healthy! They are also so nostalgic for me because they remind me of how good it felt to have a warm bowl of soup after school or on the weekend with a homemade biscuit.
35MINS
Total Time
$0.49
Cost Per Serving
Ingredients
Servings
12
us / metric
Oat Flour
1 cup
Oat Flour
Buckwheat Flour
1/2 cup
Buckwheat Flour
or Spelt or Wholewheat Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Italian Seasoning
2 Tbsp
Italian Seasoning
Dried Rosemary
1 Tbsp
Dried Rosemary
Garlic Powder
1 Tbsp

Sponsored

Simply Organic Garlic Powder
Fine Sea Salt
as needed
Fine Sea Salt
Fresh Parsley
2 Tbsp
Chopped Fresh Parsley
Sweet Potato Purée
1 cup
Sweet Potato Purée
Non-Dairy Milk
1/2 cup
Non-Dairy Milk
Coconut Oil
4 Tbsp
Coconut Oil
or Melted Butter
Vegan Parmesan Cheese
to taste
Vegan Parmesan Cheese
optional
Nutrition Per Serving
VIEW ALL
Calories
152
Fat
6.1 g
Protein
3.7 g
Carbs
21.7 g
Love This Recipe?
Add to plan
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Sweet Potato Biscuits
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Store in the fridge for up to a week or in the freezer for up to 3 months.
Reheat in the oven for 5-10 minutes.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and grease or line a muffin tin with muffin cups.
step 2
In a large bowl, combine Oat Flour (1 cup), Buckwheat Flour (1/2 cup), Baking Powder (1 tsp), Baking Soda (1 tsp), Italian Seasoning (2 Tbsp), Dried Rosemary (1 Tbsp), Simply Organic Garlic Powder (1 Tbsp), and Fine Sea Salt (as needed). Mix well.
step 3
Add Fresh Parsley (2 Tbsp), Sweet Potato Purée (1 cup), Non-Dairy Milk (1/2 cup), and Coconut Oil (4 Tbsp) to the large bowl. Mix until fully combined.
step 4
Spoon batter equally between 12 muffin cups. Sprinkle with Vegan Parmesan Cheese (to taste).
step 5
Bake for 15-20 minutes or until a fork inserted comes out clean.
step 6
Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like and enjoy!
step 6 Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like and enjoy!
Tags
Appetizers
Dairy-Free
American
Comfort Food
Back to School
Lunch
Bread
Snack
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegan
Vegetarian
Potatoes
Side Dish
Vegetables
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