As a kid when my mom would whip up homemade soup she often made some sort of muffin or biscuit or quick bread to go with it for dipping in soup or slathering in butter. Often it was Bisquick to which she would add cheddar cheese and chives - not the healthiest thing on the planet but it was total comfort food and my whole family loved it. That was the inspo for these sweet potato biscuits!
These homemade biscuits are super tasty, healthy and packed with fibre!
I think one of the big reasons I love cooking for others is because my mom always cooked for my family even though she had a full time job. She always made us a priority (my dad too) but my mom definitely took the responsibility of family meals and I will be forever grateful to you mom.
I made these because I wanted something comforting to go with the Mushroom Soup I made from The Joyous Cookbook and this was perfect. The combo of flavours you likely already know is a match made in heaven with sweet potato and herbs, especially rosemary!
The texture of these biscuits is dense, but they are moist at the same time.
These Savoury Sweet Potato Biscuits are:
I highly encourage you to make the Plant-based Parm topping for these because it adds a nice flavour punch to the top.
You can use canned or roasted sweet potatoes for this recipe. If you're using roasted sweet potatoes I would suggest puréeing them in a mini food processor and adding a touch of water to make it into a purée.
You could also use puréed pumpkin instead of sweet potato if you like, that would work perfectly!
I mean, tis the season for pumpkin everything -- pumpkin spice lattes, pumpkin cake, pumpkin cookies, no-bake pumpkin pie and pumpkin muffins.
Makes 12 muffins
These biscuits would pair nicely with any of these soup recipes:
I hope these make an appearance alongside your next bowl of soup - you'll be so joyous you made them!
Joy xo
Love your recepes, could you use chickpea or almond flour instead of wheat or spelt?
ReplyYes you could! I haven't tested it with almond flour and the texture is very different so I would think you'd need to add more almond flour and it wouldn't be a direct swap. Let me know if you try it out!
Yaye! Gluten free biscuits that my son can take to school! His school is nut free so I appreciate this recipe! Thank you!
ReplyOh perfect! These are a total crowd pleaser :)
Just made these tonight. So good! Both my kids (4 and 7 years old) said this was a 5 out of 5 recipe!
Awesome! hurray! I take "kid-approved" as the biggest compliment of all. :)
I substituted gluten free flour all purpose blend for the flour suggested and they did not work out! stodgy! too bad!
ReplyDid you mean to say 'soggy'? If that's what you meant, they were probably too wet and you needed to add a little more flour. And did you sub the whole amount of flour?
Do you think it would also work with pumpkin puree? Its more easy to get local pumpkin here. in Germany;)
ReplyYes 100%!
What can I use instead of oat flour?
ReplySpelt, whole wheat, brown rice flour, quinoa flour - it's a very versatile flour so it makes for an easy swap. You can also put some oats into a food processor and make flour yourself. Super easy!
My kid can't eat spelt, wheat, rice, oat...I will try quinoa but how about almond, buckwheat, chickpea flour, would these work?
You can definitely try it! If your kids can eat eggs, then I would put an egg or 2 in there to help it stick better since you're changing the flours. Good luck! I hope it works out :)
Looking forward to trying it using brown rice flour instead of oat flour. If I do that, do you think I could sub brown rice flour for the other 1/2c of flour - or Bob's Red Mill gluten-free all purpose baking flour? Just wondering because I can't eat spelt or wheat, but am not keen on the buckwheat flavour (mind you, maybe it's needed for the texture, and the flavour might not even be noticed).
ReplyHi Kathyrn! I find there is a stark difference between light buckwheat and dark buckwheat flour. Dark has lots of flecks of grey making it look almost a salt+pepper colour and the taste is more distinct, as is the flavour. So if you've got light buckwheat, give it a try!
As for your sub, I think that would work with that substitution. Have a look at the other comments here and see if someone else made a successful sub. The reason I suggested the flour subs I did are because they are the best swaps for oat flour.
I don’t know what happened whenever I made these, but I sadly had to toss them out. They didn’t have a good consistency and didn’t taste the greatest either. :/
ReplyOh bummer, sorry to hear! Did you make any modifications?
Not to my knowledge, but maybe I’ll try again just to see if I made a mistake somewhere along the way? I usually love your recipes, so I don’t want to give up hope!
They are definitely dense - not light and fluffy like a muffin. Hope it works on the second try!