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Easy Whole-Grain Sweet Potato and Sage Biscuit Bites with Butter Spread

Name: Easy Whole-Grain Sweet Potato and Sage Biscuit Bites with Butter Spread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup whole wheat flour; 1 cup whole wheat pastry flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground sage (or 1 tablespoon finely chopped fresh sage leaves); 1 cup cooked and mashed sweet potato (about 1 medium sweet potato); 1/4 cup dairy-free milk (such as almond, oat, or soy milk); 3 tablespoons olive oil or melted dairy-free butter; 2 tablespoons maple syrup or honey (optional, for a touch of sweetness); 1/4 cup dairy-free butter (softened); 1 teaspoon fresh sage leaves, finely chopped; A pinch of salt

By Beginnerbakes Editorial TeamPublished Apr 16, 2026 | Updated Jul 11, 2026

American 30 mins beginner-friendlyeasystep-by-stepquickno-fusswhole-grainsavory-bakescomfort-foodminimal-ingredientspartysnack

Easy Whole-Grain Sweet Potato and Sage Biscuit Bites with Butter Spread with measured ingredients, 30-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 15 min

Total 30 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup whole wheat flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground sage (or 1 tablespoon finely chopped fresh sage leaves)
1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1/4 cup dairy-free milk (such as almond, oat, or soy milk)
3 tablespoons olive oil or melted dairy-free butter
2 tablespoons maple syrup or honey (optional, for a touch of sweetness)
For the Dairy-Free Butter Spread
1/4 cup dairy-free butter (softened)
1 teaspoon fresh sage leaves, finely chopped
A pinch of salt

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
If needed, peel and chop the sweet potato, boil or steam it until tender, then mash until smooth. Let the mash cool slightly before adding it to the dough.
In a large mixing bowl, whisk together the whole wheat flour, whole wheat pastry flour, baking powder, baking soda, salt, and ground sage or chopped fresh sage.
Add the mashed sweet potato, dairy-free milk, olive oil or melted dairy-free butter, and maple syrup or honey if using.
Mix with a wooden spoon or your hands just until the dough comes together. It should be slightly sticky but still manageable.
Lightly flour the work surface and pat the dough into a rough square about 1 inch thick.
Use a biscuit cutter or small round cookie cutter to cut biscuit bites, then place them on the prepared baking sheet about 1 inch apart.
Bake for 12 to 15 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
While the biscuits bake, stir the softened dairy-free butter, chopped fresh sage, and a pinch of salt in a small bowl until creamy.
Let the biscuit bites cool for a few minutes, then serve warm with the dairy-free sage butter spread.