Can I make these biscuits ahead?

Yes. Bake them the same day for best texture, or rewarm cooled biscuits in a 300 degrees F oven for a few minutes before serving.

Why are my gluten-free biscuits dense?

The dough may have been overmixed, too wet, or made with a flour blend that lacks xanthan gum. Keep the fat cold and handle the dough lightly.

Yes. Freeze fully cooled biscuits in an airtight container, then thaw and rewarm gently so the centers soften again.

Can I use dried sage?

Yes. Use about one-third the amount of dried sage because it is more concentrated than fresh.

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Gluten-Free Baking

Gluten-Free Savory Sweet Potato and Sage Biscuits

Name: Gluten-Free Savory Sweet Potato and Sage Biscuits
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: American-inspired
Ingredients: 1 cup cooked and mashed sweet potato (about 1 medium sweet potato); 2 cups gluten-free all-purpose flour blend (with xanthan gum); 1 tablespoon gluten-free baking powder; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 tablespoon fresh sage leaves, finely chopped; 1/4 cup vegan butter or dairy-free margarine, cold and cut into cubes; 2/3 cup unsweetened dairy-free milk (such as almond, oat, or soy milk); 1 teaspoon apple cider vinegar; Optional:; extra dairy-free milk for brushing tops

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 12, 2026 · Updated Jul 6, 2026

American-inspired 33 mins glutenfreedairyfreenutfreevegetarianfamilyfriendlyeasybakingsidedishappetizercomfortfoodholidayclassicseasonal

These gluten-free savory sweet potato and sage biscuits are soft, buttery, and packed with flavor—ideal for family-friendly breakfasts, lunches, dinners, snacks, or holiday gatherings. Naturally free from gluten, dairy, and nuts, they combine creamy mashed sweet potatoes with fresh sage for a comforting, seasonal biscuit that pairs perfectly with soups, salads, and main courses.

Prep 15 min

Cook 18 min

Total 33 min

Servings 8

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 8

1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
2 cups gluten-free all-purpose flour blend (with xanthan gum)
1 tablespoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 tablespoon fresh sage leaves, finely chopped
1/4 cup vegan butter or dairy-free margarine, cold and cut into cubes
2/3 cup unsweetened dairy-free milk (such as almond, oat, or soy milk)
1 teaspoon apple cider vinegar
Optional
extra dairy-free milk for brushing tops

FreeFlourish gluten-free sweet potato sage biscuit ingredients

Instructions

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and chopped fresh sage until well combined.
Add the cold vegan butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
In a small bowl or measuring cup, combine the dairy-free milk and apple cider vinegar. Let sit for 2-3 minutes until slightly curdled (this vegan 'buttermilk' enhances rise and tenderness).
Stir the mashed sweet potato into the flour and butter mixture until evenly distributed.
Pour the dairy-free milk mixture into the bowl. Using a wooden spoon or clean hands, gently mix until a soft dough forms. Avoid overworking to keep biscuits tender.
Turn the dough out onto a lightly floured surface (using gluten-free flour) and pat into a 3/4 inch thick rectangle.
Using a 2.5-inch round biscuit cutter, press straight down into the dough without twisting to ensure even rise. Gather scraps, gently pat again, and cut remaining biscuits until all dough is used (about 8 biscuits total).
Place biscuits on the prepared baking sheet, spaced about 1 inch apart.
Optional: Brush the biscuit tops lightly with extra dairy-free milk for a golden crust.
Bake for 15-18 minutes, or until biscuits are puffed and golden brown on top.
Remove from oven and allow to cool slightly on the pan before serving warm.
Enjoy these savory, gluten-free biscuits alongside soups, fresh salads, or as a comforting snack during holiday and seasonal meals.

FreeFlourish gluten-free sweet potato sage biscuits on parchment

Tips

Allergen Overlap Note

Use certified gluten-free flour, baking powder, and baking soda because baking staples are often processed near wheat. If serving someone with celiac disease, prep the dough on clean parchment and use a dedicated biscuit cutter or thoroughly washed tools.

Texture Expectations

These biscuits should be tender and slightly moist from the sweet potato, with a soft crumb rather than a flaky wheat-style layer. Gluten-free biscuit dough can toughen if overworked, so pat it gently and press the cutter straight down without twisting.

Dining With Non-GF Family Note

Serve these biscuits in a separate gluten-free bread basket with dedicated tongs if regular rolls are also on the table. They pair easily with soups, salads, and holiday mains, so non-gluten-free family members can enjoy the same side.

Frequently Asked Questions

Can I make these biscuits ahead?: Yes. Bake them the same day for best texture, or rewarm cooled biscuits in a 300 degrees F oven for a few minutes before serving.
Why are my gluten-free biscuits dense?: The dough may have been overmixed, too wet, or made with a flour blend that lacks xanthan gum. Keep the fat cold and handle the dough lightly.
Can I freeze them?: Yes. Freeze fully cooled biscuits in an airtight container, then thaw and rewarm gently so the centers soften again.
Can I use dried sage?: Yes. Use about one-third the amount of dried sage because it is more concentrated than fresh.

Ingredient Replacements

Gluten-free flour blend: Use a cup-for-cup blend with xanthan gum so the biscuits hold their rise. If your blend does not include gum, add 1/4 teaspoon xanthan gum to the dry ingredients.
Sweet potato: Use canned plain sweet potato puree or roasted butternut squash puree if needed. Keep the mash thick, not watery, so the dough stays biscuit-like.
Dairy-free butter: Use cold vegan butter sticks, refined coconut oil, or chilled palm-free shortening. Keep the fat cold and cut it in gently for a tender gluten-free crumb.
Dairy-free milk: Use oat, soy, rice, or nut-free plant milk depending on your allergy needs. Choose unsweetened milk so the biscuits stay savory.
Fresh sage: Use 1 teaspoon dried rubbed sage if fresh sage is unavailable. Rosemary or thyme also works for a savory seasonal biscuit.

Storage and Reheating

Cool the biscuits completely, then store them airtight at room temperature for 1 day or refrigerate for up to 4 days. Reheat in a 300 degrees F oven until warm, or freeze for up to 2 months with parchment between layers.

Read related air fryer guides and cooking tips.

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Gluten-Free Savory Sweet Potato and Sage Biscuits

Recipe Details

Ingredients

Instructions