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When I was a kid, my mom often made homemade soup and paired it with a muffin, biscuit, or quick bread for dipping or spreading with butter. She frequently used Bisquick, adding cheddar cheese and chives for extra flavor. It wasn’t the healthiest, but it was pure comfort food that the whole family enjoyed. This was the inspiration for my sweet potato biscuits!
These homemade biscuits are delicious, healthy, and full of fiber. One reason I love cooking for others is because of my mom. Even with a full-time job, she prioritized making meals for our family, and I’m forever grateful to her for that.
I decided to make these biscuits to accompany the Mushroom Soup from The Joyous Cookbook, and they were a perfect fit. The blend of sweet potato and herbs, particularly rosemary, creates an irresistible flavor combination! The biscuits have a dense texture but remain moist.
These Savory Sweet Potato Biscuits are:
I highly recommend adding the Plant-based Parmesan topping for an extra burst of flavor.
You can use canned or roasted sweet potatoes for this recipe. If you opt for roasted sweet potatoes, purée them in a mini food processor and add a little water to turn them into a purée. Alternatively, pumpkin purée would work just as well!
It’s pumpkin season after all—think pumpkin spice lattes, pumpkin cake, pumpkin cookies, no-bake pumpkin pie, and pumpkin muffins.
Makes 12 muffins.
These biscuits would pair beautifully with any of these soup recipes. I hope they find a place alongside your next bowl of soup—you’ll be glad you made them!
Love your recipes! Can I use chickpea or almond flour instead of wheat or spelt?
Yes, you can! I haven’t tried it with almond flour, and since its texture is different, you might need to add more of it. Let me know how it turns out!
Yay! Gluten-free biscuits my son can take to school! His school is nut-free, so I appreciate this recipe! Thank you!
I substituted a gluten-free flour blend and it didn’t work out—so stodgy! Too bad!
Do you think pumpkin purée would work? It’s more accessible here in Germany.
What can I use instead of oat flour?
Spelt, whole wheat, brown rice, or quinoa flour are great options, or you can grind oats into flour yourself. Super easy!
Yes, 100%!
Did you mean “soggy”? If they were too wet, try adding a bit more flour. Did you substitute the whole amount of flour?
Oh perfect! These are a hit with everyone.
My kid can’t have spelt, wheat, rice, or oat…maybe I’ll try quinoa flour. What about almond, buckwheat, or chickpea flour? Would these work?
You can definitely experiment! If your kids can eat eggs, adding one or two can help the batter stick together better with different flours. Good luck!
Looking forward to trying it with brown rice flour instead of oat flour. If I do that, can I use brown rice flour for the other half cup as well, or maybe Bob’s Red Mill gluten-free all-purpose baking flour? I can’t have spelt or wheat and I’m not a fan of buckwheat’s flavor.
Hi Kathryn! Light and dark buckwheat flours are quite different—dark has a more distinct flavor and appearance. Give light buckwheat a try. As for your substitution, it should work well. Check other comments to see if anyone else has successfully made similar swaps. The suggested flours are the best alternatives to oat flour.
Just made these tonight. So good! Both my kids, ages 4 and 7, rated them 5 out of 5!
Awesome! Getting a “kid-approved” rating is the best compliment.
I’m not sure what went wrong for me, but I had to toss mine out. They didn’t have the right consistency or taste great. :/
Oh no, sorry to hear that! Did you make any changes to the recipe?
Not that I recall, but I might try again to see if I missed something. I usually love your recipes, so I don’t want to lose hope!
They are definitely dense—not like a light, fluffy muffin. Hope you have better luck on the next try!
This looks delicious. Do you have a substitute for oats? They make me very bloated.
You could try using quinoa flakes?
