FLUFFY, SOFT, TENDER AND BUTTERY VEGAN BISCUITS MADE WITH GLUTEN-FREE FLOUR, SWEET POTATO PUREE AND DAIRY-FREE INGREDIENTS. YOU NEVER BELIEVE HOW EASY THESE SWEET POTATO BISCUITS ARE TO MAKE! THE PERFECT BREAKFAST BISCUIT OR ADDITION TO ANY HOME-COOKED MEAL.
– Cooked Sweet Potato (or canned sweet potato pure) * – Dairy Free milk ** – Apple cider vinegar – Whole wheat flour *** – Coconut sugar – Baking powder – Coconut oil or vegan butter (solid)
In a large bowl, whisk together the whole wheat flour, coconut sugar, and baking powder.
Add solid cold vegan butter or coconut oil to the dry ingredients. Use a butter cutter or fork to break it into small pieces.
Then, add sweet potato puree * to the vegan “buttermilk” mixture. Mix well (you can use a hand mixer here if needed).
Pour the sweet potato vegan buttermilk mixture into the bowl of dry ingredients and gently mix to form the dough. Be careful not to over-mix here.
Transfer the dough to a floured surface. Fold the dough over a couple of times, applying more flour when needed to avoid the dough sticking to the counter.
Pat the dough down to about 1/2 inch thick and cut it into preferred size. I used a tall glass, but you could use a pastry or cookie cutter as well.