Sweet Potato Biscuits
Ready in about less than an hour if you have fresh or canned sweet potato on hand! Naturally sweet & very little fat in each one!
Ingredients
- 2¼ cups All Purpose Flour (280g)
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 2½ tsp Baking Powder
- 5 Tbs Vegan Butter (70g)
- 6 Tbs Plant Milk (90ml)
- 10 Tbs Mashed Sweet Potato (80g)
- 1 tsp Apple Cider Vinegar (5ml)
Instructions
- Preheat the oven to 375℉ & line a half sheet pan with parchment paper
- Combine the plant milk with the vinegar & then add the sweet potato puree & whisk to combine
- In a large mixing bowl combine the flour, baking powder, salt, cinnamon & nutmeg. Sift or whisk to combine evenly
- Using a box grater shred the cold vegan butter into the flour mixture then using your hands work the butter through the flour until it is evenly distributed
- Pour the milk / sweet potato mixture into the flour mixture & mix by hand until it forms a soft dough
- Form the dough into a disc about 8" diameter on a lightly floured surface and cut it into 6 equal triangles OR using a 2 ounce scoop place the dough onto the parchment lined sheet pan spaced 2" apart then lightly press each on to form a disc rather than a mounded dough (this recipe makes about 12 small biscuits or 6 large triangle cuts)
- Optional sprinkle each one with cinnamon sugar & bake in the preheated 375℉ oven for 15 minutes until light golden for the small ones & about 20-25 minutes for the larger triangle ones
Notes
Cut the butter into the flour with a box grater for the best results!
Soy milk is my preference for all my baking and it is the only milk that will thicken like buttermilk from our past lives, however you can use whatever plant milk you love the most!
Storage: Sweet Potato Biscuits stay fresh at room temperature lightly wrapped or in an airtight container for up to 4 days
Freeze baked biscuits for up to 1 month or raw pre-scooped biscuit dough for up to 2 months. Thaw & bake as usual
Tried this recipe?Let us know how it was!