Sweet Potato Biscuits
User Reviews
5
Sweet Potato Biscuits
Description
These Sweet Potato Biscuits start by blending pureed sweet potato with plant-based milk to form a smooth liquid that adds moisture and flavor. Dry ingredients including flour, salt, and baking powder are combined separately, then cold vegan butter or coconut oil is cut in until the mixture resembles coarse crumbs. Folding the wet sweet potato mix into the flour creates a dough that is gently kneaded without overworking, preserving tenderness.
The chilled butter or coconut oil melts slowly during baking, producing flaky layers and a moist crumb. The biscuits bake at a moderate temperature to encourage rise and a golden finish. The taste is mildly sweet, with the natural flavor of sweet potato shining through.
The biscuits serve well alongside soups or as a bread substitution at meals. Their subtle flavor also complements savory or sweet spreads. Ensuring the butter remains cold and avoiding over mixing are key to achieving lightness and delicate texture.
Puree sweet potatoes by baking, steaming, boiling, or microwaving until tender. The dough can tolerate slight stickiness and lumps for best results.
Ingredients
- 1 cup sweet potato about 1 medium potato, pureed or mashed
- ¼ cup plant-based milk
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour or whole wheat flour
- 1 tablespoon baking powder
- 4 tablespoons vegan butter chilled or coconut oil
Instructions
- Preheat the oven to 400 degrees F. Whisk together the pureed sweet potato with the plant-based milk until smooth. Set aside.
- In a medium bowl, sift together salt, flour, and baking powder.
- Cut cold vegan butter into the flour mix, mixing until a grainy meal is formed.
- Fold flour into the mashed sweet potatoes and knead it into a dough (but do not over-knead). Scoop ice-cream-scoop-sized dollops onto a greased baking sheet, pressing the top of each biscuit down slightly.
- Bake for 20 minutes and then remove from the oven and allow to cool.
Notes
- Purée sweet potatoes by baking, steaming, boiling, or microwaving until fork-tender.
- Use cold vegan butter or coconut oil to ensure the biscuits develop moisture and flakiness as they bake.
- Handle the dough gently and avoid over-kneading to prevent tough biscuits; slight stickiness and lumps are acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 297mg | 12% |
| Potassium | 139mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2361IU | 47% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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