Sweet Potato Biscuits (Vegan)
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 medium sweet potato
- 1 1⁄4 cups soymilk
- 1 tablespoon vinegar
- 2 1⁄2 cups unbleached all-purpose flour
- 1 cup cake flour
- 5 teaspoons baking powder
- 4 teaspoons vegan sugar or 4 teaspoons sugar substitute, of your choice
- 2⁄3 cup cold vegetable shortening, cut into small pieces
- 4 tablespoons cold vegan margarine, cut into small pieces (I like Earth Balance)
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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RECIPE SUBMITTED BY
I'm in grad school, working full time, and planning a wedding, so my cooking is focused on quickness and ease these days!