Sweet Potato Biscuits

AMAZING vegan Sweet Potato Biscuits with coconut oil | TheGreenForks.com #vegan

Biscuits were practically a foreign food to me growing up. If on the extremely rare occasion we did have biscuits, they always came from a tube. My family was definitely a processed food household. ‘From scratch’ wasn’t a real concept to me until I was about 16, when I started to cook food on my own.

Since living on my own and having my own family, I’ve done everything I possibly could to make things as ‘homemade’ as possible. That’s how I discovered my serious love of biscuits.

AMAZING vegan Sweet Potato Biscuits with coconut oil | TheGreenForks.com #vegan

Biscuits are incredibly easy to make on your own. Particularly plain biscuits. Sweet Potato Biscuits require a little extra work, but they also pack A LOT of extra flavor! Totally worth it in my opinion.

AMAZING vegan Sweet Potato Biscuits with coconut oil | TheGreenForks.com #vegan

Tender with a slight crunch on the crust, these lightly spiced Sweet Potato Biscuits are definitely swoon-worthy!!

AMAZING vegan Sweet Potato Biscuits with coconut oil | TheGreenForks.com #vegan

They can easily be dressed up for dessert or coffee or tea in the morning with some jam OR….. Pumpkin Butter! YUM :D

And honestly, if you’re not much into rolling these out and cutting them with a biscuit cutter, I bet you can just drop them with a spoon or cupcake scoop. Easy peasy.

AMAZING vegan Sweet Potato Biscuits with coconut oil | TheGreenForks.com #vegan

Yum, yum, yum, yum yummmmmmm…. I love biscuits!

Sweet Potato Biscuits
Author: 
Serves: 9
 
Ingredients
  • ¾ cup cooked, mashed sweet potato (about 1 large sweet potato)
  • ⅓ to ½ cup non-dairy milk, as needed
  • 1½ cups light spelt or all-purpose flour (plus more for dusting)
  • 2 tablespoons sugar (unrefined, preferably)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon, optional
  • 6 tablespoons cold coconut oil or Earth Balance, cut into small bits
Instructions
  1. Preheat to 425°F. Grease a baking sheet or line with parchment paper.
  2. In a small bowl, whisk together the sweet potato and ⅓ cup milk; set aside.
  3. To a food processor, add the flour, sugar, baking powder, salt, and cinnamon, if using; pulse briefly to combine.
  4. Add coconut oil or Earth Balance; pulse until mixture resembles coarse meal. Pour mixture into a large bowl.
  5. Add the sweet potato mixture to the flour mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened (this will vary depending on the moisture of the sweet potato).
  6. Sprinkle a small amount of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a ½-inch-thick round.
  7. Using a 2½-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve warm or at room temperature.
Notes
Instead of using a biscuit cutter, this batter can be dropped by ¼ cup-fuls.

 

 

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