Sweet Potato Biscuits (Vegan)

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Prick sweet potato several times with a fork, place it directly on the oven rack, and bake until very tender, about 1 1/4 hours.
  • Let cool completely.
  • Position oven rack in the top 1/3 of oven and preheat oven to 450°F.
  • Put vinegar into a liguid measuring cup and add the soy milk, this sours the soy milk for a buttermilk replacement.
  • Peel sweet potato and force it through the medium disk of a food mill, or a large-mesh sieve into a bowl.
  • Add soured soy milk and whisk until smooth.
  • In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and sugar (if using dry sweetener, add liquid sweetener to the wet mixture).
  • Add the shortening and butter and cut them into the dry ingredients using a a pastry blender, until they resemble corn kernals.
  • Add the wet mixture and stir until a soft, crumbly dough forms.
  • Turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.
  • Roll out and pat the dough into a rectangle 6 by 12 inches.
  • Using a knife or cookie cutter, cut the dough into 12 rectangular biscuits.
  • Transfer the biscuits to an ungreased insulated baking sheet (recommended) or doubled regular baking sheets.
  • Bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.
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