spbiscuits

A while back, I made some really decadent sweet potato biscuits, spread with a maple butter I whipped together. They were seriously the hit of the party, and soon I had requests to make it at other functions.

Well, too bad those were full of saturated fat from cow’s milk and butter, and I don’t bake like that anymore! But I’ve discovered my secret weapon when it comes to reproducing a flaky, tender crumb – I use Earth Balance vegan butter now! It’s made with a blend of different oils, is solid like butter, tastes like it, and best of all, does not have any partially hydrogenated fats (which means that there are no trans fats). Not only do I bake with it, I also can make a mean butter and white wine pasta sauce with it. My morning toast and jam are happy, too. It’s basically one of my great discoveries of vegan cooking and baking!

I baked a few sweet potatoes the other day and had the last two lying lonely in the fridge, so I figured it would be my perfect opportunity to try this sweet potato biscuit, veganized! And it totally worked! I didn’t make a maple butter this time; simply spreading warm biscuits with Earth Balance vegan butter and drizzling with maple syrup was perfect enough.

Sweet Potato Biscuits
Print Recipe
Servings Prep Time
8 biscuits 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 biscuits 10 minutes
Cook Time
20 minutes
Sweet Potato Biscuits
Print Recipe
Servings Prep Time
8 biscuits 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 biscuits 10 minutes
Cook Time
20 minutes
Ingredients
Servings: biscuits
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the flour, baking powder, and salt. Using a pastry cutter, cut in the cold butter, until the flour coats the butter in pea-sized pieces.
  3. In a small bowl, mix the mashed sweet potato with the brown sugar until incorporated. Use the pastry cutter to gently cut in the mashed sweet potato/brown sugar mixture until just combined.
  4. Next, use a spatula to fold in the cold almond milk. Gently form into a dough, and place on a floured cutting board.
  5. Press the dough together and down so that the dough is 1 ½-2 inches high. With a 2-inch biscuit cutter, cut 8 biscuits, reforming the dough scraps together if needed. Place about 2 inches apart on the prepared baking sheet, and bake for about 16-18 minutes, until tops are golden brown. Serve warm.
  6. Split the biscuits and serve with vegan butter and a drizzle of maple syrup.
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