Best 2 Vegan Sweet Potato Biscuits Recipes

Vegan Sweet Potato Biscuits image

Provided by Newfun4me

Time 40m

Yield 12

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.5 g, Fat 2.5 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 284.5 mg, Sugar 1.7 g

Sweet Potato Biscuits (Vegan) image

Provided by Caitlin Williams

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 medium sweet potato
1 1/4 cups soymilk
1 tablespoon vinegar
2 1/2 cups unbleached all-purpose flour
1 cup cake flour
5 teaspoons baking powder
4 teaspoons vegan sugar or 4 teaspoons sugar substitute, of your choice
2/3 cup cold vegetable shortening, cut into small pieces
4 tablespoons cold vegan margarine, cut into small pieces (I like Earth Balance)

Steps:

Preheat oven to 400°F.
Prick sweet potato several times with a fork, place it directly on the oven rack, and bake until very tender, about 1 1/4 hours.
Let cool completely.
Position oven rack in the top 1/3 of oven and preheat oven to 450°F.
Put vinegar into a liguid measuring cup and add the soy milk, this sours the soy milk for a buttermilk replacement.
Peel sweet potato and force it through the medium disk of a food mill, or a large-mesh sieve into a bowl.
Add soured soy milk and whisk until smooth.
In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and sugar (if using dry sweetener, add liquid sweetener to the wet mixture).
Add the shortening and butter and cut them into the dry ingredients using a a pastry blender, until they resemble corn kernals.
Add the wet mixture and stir until a soft, crumbly dough forms.
Turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.
Roll out and pat the dough into a rectangle 6 by 12 inches.
Using a knife or cookie cutter, cut the dough into 12 rectangular biscuits.
Transfer the biscuits to an ungreased insulated baking sheet (recommended) or doubled regular baking sheets.
Bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.