PLANT-BASED SWEET POTATO BISCUITS
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These biscuits are a triumph. I spent weeks testing different variations, and while they are fussy, they are truly scrumptious.
ingredients
2½ cups all purpose flour or GF @cup4cup flour (plus more for dusting)
2 tbsp aluminum-free baking powder
½ cup grated vegan butter (1 stick) (you can also use regular butter, they'll come out great)
1 tsp baking soda
1 tsp fine salt
½ cup cold plant-based milk (I've tried everything from soy milk to coconut milk and every single milk I used worked great)
2 tbsp maple syrup
1 cup cooled and mashed sweet potato or squash
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Preheat oven to In a large bowl, sift together the flour, baking powder, baking soda, and salt. Place bowl in refrigerator while prepping other ingredients. In a separate bowl, add the cooked sweet potato, cold plant based milk, and maple syrup. Set aside. To your dry flour mixture, add the grated vegan butter. Using your hands or dough cutter, mix the dough into the flour until it’s crumbly (it should not be dough yet) Now add the cold wet mixture of sweet potato and plant-based milk until a dough forms. Mix it just until it’s incorporated, and then place back in the refrigerator for at least 20 minutes. Place the dough on a well floured surface and roll out into a rough rectangle shape 1/2 an inch thick. it doesn't have to be perfect. Gently fold one side of the rectangle into the centre, and then the other side, sorta like an envelope. Then roll it back out into a large rectangle again. Do this at least 5 times. For the final roll out, roll the dough 3/4 of an inch thick, and using a biscuit cutter, cut out your biscuits. Whatever dough is leftover, you can roll out again until there’s no more dough. Bake at 425 F/218 C for about 15 minutes. I have also baked them at 400 degrees for 20 minutes, and they get the same rise, but are a little more crumbly if that’s the texture you like. You can top your biscuits with whipped maple butter * try adding miso to your butter for extra flavor!
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