Vegan Sweet Potato Biscuits
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Your List of Ingredients
3/4 cup sweet potato puree Use flesh from a slow baked sweet potato
1/3 cup plain soy milk or other plain unsweetened non-dairy milk
1 tsp apple cider vinegar
1 1/2 cup all purpose pastry flour + more for surface or use whole wheat pastry flour
2 tbsp sugar cane or coconut
1 tbsp baking powder
1/2-1 tsp sea salt
5 tbsp very cold Earth Balance or coconut oil
Agave for drizzling
Make a vegan buttermilk. Combine soy milk (or other daily milk alternative) and vinegar and set aside for a few minutes. The milk will thicken and work like real buttermilk in this recipe: it will react to the baking powder and help the biscuits rise, thus creating a fluffier more voluminous biscuit.
Mix 3/4 cup of sweet potato puree with the buttermilk. Use sweet potato puree from a baked sweet potato for the best flavor. Set that aside.
I always use a food processor to blend the biscuit dough. I like how it effortlessly mixes the flour and vegan butter. However, you can use a pastry cutter or a fork and do this by hand. Add the flour, sugar, baking powder, and cold vegan butter to a food processor or mixing bowl, and pulse until the butter is blended with the flour and creates a course meal, with bits as large as peas.
Now you can add (pulse or fold in) the sweet potato puree. Your finished dough will be pretty sticky. Transfer the dough to a floured surface, and gently fold the dough a few times before flattening about 1/2-1″ thick. Use a round pastry cutter to cut the biscuits, then transfer them to a baking sheet.
Bake the sweet potato biscuits for 12 minutes. Serve hot with vegan butter and agave, or your favorite biscuit fixins 😉 There’s a recipe in my cookbook for vegan honey butter that you’ll LOVE on these.
Another Set of Instructions
Preheat oven to 425° and line a baking sheet with parchment paper.
Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside.
Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine.
Add the coconut oil or Earth Balance and pulse until you have a coarse meal.
Add the sweet potato mixture and pulse a couple times to fully combine.
Generously flour a clean work surface (your kitchen counter).
Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about 1/2-1 inch thick.
Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes), or a wide rimmed glass.
Transfer the cut biscuits onto the baking sheet.
Continue with remaining dough.
Bake for 12 minutes.
Enjoy immediately with melted Earth Balance, coconut oil, and/or [url href="https://www.beefreehonee.com/"]Bee Free Honee[/url] or Sorghum syrup.
Keep fresh in an air tight container for up to 3 days.