Vegan Sweet Potato Biscuits
Vegan Sweet Potato Biscuits
Ingredients
- 1 3/4 c All Purpose Flour plus more for bench flour
- 2 tbsp Brown Sugar
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 6 tbsp Vegan Margarine cut into pieces, plus 1/2 tablespoon melted for brushing
- 3/4 c Baked Sweet Potato mashed and chilled
- 1/3 c Almondmilk PLUS 2 tbsp VINEGAR (to make a vegan "buttermilk")
Instructions
- Preheat oven to 425 degrees and line a baking pan or cake pan with parchment or a silicone mat.
- Make a vegan "buttermilk" - Combine the almondmilk and vinegar. Allow to sit for 10 minutes. The appearance of curdling is normal and desirable.
- Meanwhile, In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.
- In a small bowl, whisk together baked and chilled sweet potato puree with "buttermilk" mixture.
- Begin combining the flour mixture with the sweet potato mixture. Switch to your hands once it starts to come together. Knead just until it forms a dough. Do not overwork of you will end up with a tough biscuit.
- Shape into a disk and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Reshape dough (working it as little as possible) until your are finished.
- Arranging the biscuits together helps them rise. Brush the tops with melted vegan margarine.
- Bake until golden. I like to rotate the pan about halfway through the baking time of about 20-25 minutes. Be sure to check the bottoms so they don't burn.