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These are incredible! You would never know they have no butter in them! Drizzle with honey or pure maple syrup if desired.


Recipe Summary test

20 mins
20 mins
40 mins
1 dozen


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled.

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas.

  • Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky.

  • Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet.

  • Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.

Cook's Note:

You can bake these on a baking stone if you have one.

Nutrition Facts

79 calories; protein 1.7g; carbohydrates 13.5g; fat 2.5g; sodium 284.5mg. Full Nutrition