Sweet Potato Biscuits

the past couple days, i’ve tried a few new recipes. obviously, one of my favorites was my Creamy Dill Potato Salad.

i also attempted some Pumpkin Chickpea Fritters… which fell quite short from the mark. they were edible, but just not good. 

i also made some Spiced Sweet Potato Hot Chocolate. think it sounds nasty? it’s not. but it’s not good either.

don’t worry, not everything i made needs tweaking… (i’ll tweak the fritters to make them good, by golly! but i’m not gonna tackle Sweet Potato Hot Chocolate again)

i also made some Sweet Potato Biscuits, and they were AWESOME. once again, i don’t remember who i got the original recipe from, so if this looks familiar, speak up so i can give you props!

 

 

 

Sweet Potato Biscuits
vegan, makes 12 small or 8 large biscuits

1 cup mashed sweet potato, cooked (about 1 medium potato)
9 tbsps Earth Balance, softened

2 tbsps Earth Balance, melted
1 Tbsp Egg Replacer + 3 tbsp Water (whip these together)
1 Tbsp baking powder
2 tsp apple cider vinegar
1/2 cup maple syrup (or agave syrup)
1/2 tsp garlic powder
white flour (about 1 1/2 – 2 cups) plus some for pressing out dough
To Make:

1. Line a baking sheet with parchment paper or greased foil.

2. Preheat oven to 400 degrees.

3. Bake your sweet potato until fork-tender.

4. Peel and mash your sweet potato in a large mixing bowl.

5. Add softened Earth Balance, mash together.

6. Add in the maple or agave syrup, garlic powder. You should have a silky mixture of wet mashed potato now.

7. Add in the apple cider vinegar, baking powder. Fold well.

8. Next add in the flour, a little bit at a time. After you have added in about a cup of flour, you can fold in the egg replacer.

9. From this point on, you will fold in as much flour and even more water as you need to get a fluffy dough texture – barely dry enough to press out by hand. Once your dough is achieved, I knead it right in the bowl for a few minutes.

10. At this point, i just dropped the dough by the spoonful onto my baking sheet, and made drop biscuits. if you want a neater look, Lay some flour on a counter suffice and add your dough round. Press out by hand to be about 1/2 inch thick. Cut out biscuit rounds – I use a wide glass. Lay on baking sheet.

11. Brush biscuits with last remaining 2 Tbsp of softened vegan butter. I also brush with a drizzle of maple syrup.

12. Bake for about 9-12 minutes. Pull from the oven immediately. the biscuits will further firm up as they cool. You do not want to under cook these biscuits. They may even look a tad under cooked when you pull them from the oven – but that is just because they are so buttery and moist.

Serve warm or store in fridge until ready to reheat in oven.
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