This is my sweet potato vegan biscuit recipe but I just had to try it with my honeynut squash I grew!


¾ cup cooked squash or sweet potatoes, I used honeynut in this video

1/3 to ½ cup vegan milk as needed

1½ cups flour plus more for dusting

2 tbs. sugar

1 tbs. baking powder

1 tsp. salt

6 tbs. cold butter cut into small cubs


Preheat oven to 425 F. Grease baking sheet with butter, oil, or cooking spray. I use parchment paper

In a small bowl whisk together the squash or sweet potato and 1/3 cup of the milk (you will add more if needed). Set aside.

In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter (or a fork if you don’t have a pastry cutter) until the mixture is a crumbly texture or resemble coarse meal. Add the squash / sweet potato mixture and gently fold to combine. Add the remaining milk (only if needed) a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the squash/ sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2-3 times with the palm of your hand until the dough comes together. Pat the dough out into a 1/2-in thick round. Using a 2 1/2-in round biscuit cutter, cut the dough in to biscuits, Gently reroll the scraps and cut out more biscuits.

Place on to prepared baking sheet and bake 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.