Sweet potato biscuits and breakfast sandwiches


Before I had kids, I used to make biscuits every weekend. They’re easy to make and only take 15 minutes to bake in a hot oven. Even half asleep, I can whip these up quickly and have my butter melting on a fluffy, crumbly biscuit to have with my morning coffee.

I don’t make them nearly as often now because as soon as I walk into the kitchen on weekend mornings, my kids are asking for pancakes. But I made a double batch of pancakes yesterday so when I walked into the kitchen this morning, my daughter was pouring maple syrup on leftover pancakes and quite happy with her breakfast.


We had some leftover sweet potatoes so I worked them into the biscuits for a special treat. They were delicious!

Sweet potato biscuits

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 1 1/2 cups cooked sweet potatoes
  • 1/3 cup vegan butter
  • 1 cup unsweetened almond milk

Preheat the oven to 425. Combine the dry ingredients in a large bowl.

In a medium-sized bowl, mash the sweet potato and mix with the butter. Add to the dry ingredients and mix until the butter and sweet potato mix is evenly distributed throughout. There should be small clumps – this will make the biscuits fluffy when the butter melts. Add the milk and mix until the dough is evenly moistened.

Form the dough into 8 large biscuits. Bake for 15 minutes.


For the breakfast sandwiches, I had marinated some tofu before I started the biscuits. I sliced the tofu into four thin slices and then in half to make 8 squares. I marinated them in soy sauce, turmeric and dijon mustard with a bit of water. Once the biscuits were finished, I fried the tofu.


My son’s breakfast was a deconstructed breakfast sandwich (a buttered biscuit with tofu on the side). My daughter’s sandwich is above – it has a slice of tofu, a slice of vegan lunchmeat and a slice of Daiya cheese. My husband and I had ours with an herbed cheese made with coconut milk. Served with coffee, of course!


Leek and bean cassoulet with biscuits

Vegan stew with biscuits
A hearty stew topped with biscuits.

This will be a short post because it is Christmas. But since holiday meals can be a challenge for new vegans and a curiosity for those who are not vegan, I thought I’d share what we’re having for dinner tonight.

Holiday meals are also a challenge for my picky eater because the flavours that make the foods special to us tend to be the ingredients he’d like picked out. This warming stew is no different – it is full of leeks and flavoured with onions and garlic but there are plenty of goodies for him to indulge in (like carrots, potatoes and peas) and the biscuits are a treat.

Vegan Christmas meal
First the stew is made on the stove top and then it is topped with the biscuits and baked in the oven for 15 minutes.

Find the recipe in Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook.

My youngest did require encouraging to finish his meal but the rest of us enjoyed this hearty stew and are waiting for him to finish so we can indulge in the sweets. Merry Christmas everyone!

Biscuits with red currant jelly

vegan biscuits with red currant jelly

I love chilly Saturday mornings when I have a few unscheduled hours that I can fill as I please. The kids always wake up early and are occupied playing with the toys they have barely touched all week. When there’s a chill in the house, I get rid of it by making baking. Biscuits are my favourite.

I’ve had this recipe for many years – wrote it down in a notebook ages ago and it’s my go to biscuit recipe.

  • 2 cups of whole wheat flour
  • 2 cups of all purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 cup vegan butter
  • 1 cup unsweetened vegan milk (I use soy milk)

Combine the dry ingredients well. Cut the butter into the dry mix. Add the milk – don’t over mix. Bake at 425 for 15-20 minutes. Make 10 biscuits.

I made the jelly in July when my red currant bush was bursting with fruit. If you want some backyard fruit that requires little maintenance and has a great yield, I recommend red currant. It provides for me every year and we love the bitter berries when they’re fresh, in a preserve or frozen. I add them to smoothies or baking.

As for the recipe for the red currant jelly, I got it from The Canning Kitchen: 101 Simple Small Batch Recipes. It’s a great book – the Apple Pie Jam is one of my favourites! And the recipes make enough name that it’s well worth the effort but small enough that it’s not a formidable job to take on.