Sweet Potato Sage Biscuits [Food Processor Attachment]

You won’t notice the dairy’s missing in this tasty vegan biscuit. This recipe comes together quickly with a couple simple steps using the Food Processor. The key is using the blade to cut the margarine into the flour.


  • 1 ¼ cups (275 g) cooked sweet potato [or about 2 medium], chilled, skin removed
  • ½ cup (120 ml) Almond Milk
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons (30 ml) date syrup
  • 1 ½ cups (215 g) all-purpose flour
  • 1 ½ cups (190 g) cake flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt, optional
  • ⅓ cup (75 g) vegan margarine, plant based, cut into chunks, plus extra for brushing
  • ¼ cup (4 g) sage leaves, chopped


  1. Preheat oven to 425°F (220°C). Line a baking tray with parchment or a silicon baking sheet.  Fit the Food Processor with the Multi-Use Blade.
  2. Place sweet potato, almond milk, vinegar and date syrup into a medium size bowl and whisk together and set aside. (This mixture does not need to be smooth, just incorporated.)
  3. Place flour, baking powder, baking soda, salt, margarine and chives into the Vitamix container and secure the lid. Pulse 6-8 times to incorporate all ingredients together.
  4. Pour the sweet potato mixture into the Vitamix container over the flour mixture and secure the lid. Pulse another 8-10 times, just until a dough ball begins to form.
  5. Remove the dough onto a lightly floured surface and knead gently, just until all of the dough forms a uniform shape. Using your hands, or a rolling pin, gently spread the dough out until it is 1" (2.5cm) thick. Cut using a 3" (7.5cm) round cookie cutter. Place onto prepared sheet tray.
  6. Brush with melted margarine. Place in preheated oven and bake for 12 – 15 minutes or until done. Let cool completely and serve with your favorite jam, jelly, or honey.

Chef's Notes

  • The key to keeping these biscuits light and fluffy is working the dough as little as possible so you don't overwork the gluten.