Vegan Sweet Potato Biscuits
These Vegan Sweet Potato Biscuits are tender, fluffy and so easy to make. With just the right touch of sweetness. A delicious southern classic everyone will love.
Servings: 10 Biscuits
Calories: 263kcal
Equipment
- Baking Sheet
Ingredients
- 2½ cups All-Purpose Flour - spooned into measuring cup and leveled-off with back edge of knife.
- 3 tablespoons Brown Sugar
- 4 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- ¼ cup Cold Vegan Buttermilk - mix ¼ cup nondairy milk with ½ teaspoon vinegar.
- 12 tablespoons Cold non-dairy Butter - frozen
- 1 cup Cold Sweet Potatoes - cooked and mashed
- ¼ teaspoon Optional - Cinnamon & Nutmeg - adds nice complex flavors
- Honey for drizzling
Instructions
- Freeze your non-dairy butter for at least 15 minutes and make your vegan buttermilk. To make vegan buttermilk mix ¼ cup of the non-dairy milk of your choice and ½ teaspoon of ACV. Let sit for 15 minutes.
- In a small bowl combine the mashed or sweet potato puree and vegan buttermilk. Combine the two ingredients and set aside in fridge.
- Combine dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together.
- Cut or grate frozen butter into flour mixture until butter is amount the size of large peas.
- Add sweet potato milk mixture into dry flour mixture.
- Mix mixture with spoon or hands until incorporated. Depending on the moisture level from sweet potato. You may need to add a little more milk. Add 1 tablespoon at a time. Do not over mix. Form a ball.
- Place dough in refrigerator for 30 minutes.
- Preheat oven to 380℉ degrees.
- Remove from refrigerator and transfer your dough to lightly floured parchment lined work surface. If dough is sticky make sure to generously dust surface with floor.
- Sprinkle rolling pin with flour. Roll out the dough to about 1 inch thickness.
- Add more flour to your rolling pin. Roll out again and fold it in half. Repeat this one more time for a total of 3 folds.
- If your dough is becoming sticky because of a warm kitchen or warm hands, place it in the fridge for few minutes.
- Cut biscuits. Place piece of parchment on baking sheet. Place biscuits on it.
- Bake at 380°F. The baking time depends on how thick your dough is:If your biscuits are about ¾ inch thick, bake them for 18 minutes or until a toothpick inserted in the center comes out clean.If they’re closer to 1 inch tall, bake them for around 21 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 263kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 627mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1.91IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
