Vegan Sweet Potato Biscuits recipe
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Ingredients
- 1 sweet potato ½ cup white whole wheat flour ½ cup whole wheat flour 1 tablespoon baking powder 2 teaspoons white sugar ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon 2 tablespoons coconut oil ¼ cup cashew milk, or more as needed
Nutrition Info
- 78.7 caloriescarbohydrate: 13.5 gcholesterol: : -fat: 2.5 gfiber: 2 gprotein: 1.7 gsaturatedFat: 2 gservingSize: -sodium: 284.5 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Sweet Potato Biscuits
Directions
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Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas.
Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky.
Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet.
Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.