Vegan Sweet Potato Biscuits

These biscuits are a fusion of traditional biscuit goodness and the subtle hint of the earthy sweetness of sweet potatoes.

What you'll need:

• 1 cup almond milk

• 1 tablespoon lemon juice

• 4 tablespoons vegan butter

• 1 3/4 cups all purpose flour

• 1/4 cup sweet potato powder

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon table salt

Steps:

1. Prepare your sweet potato powder the night before, so it may be ready for a morning biscuit session. Chop 1 medium sweet potato into small pieces and place them into a dehydrator at 195°F for 6 hours. Once the sweet potato pieces are dehydrated, place them in a food processor until they become a fine powder.

2. Preheat oven 450°F. Prepare your vegan buttermilk by placing your lemon juice in your almond milk and whisking together. Place in the fridge until time for use.

3. Whisk all dry ingredients, including sweet potato powder, into a large bowl until combined well.

4. Make a well in dry ingredients and add buttermilk about 1/4 cup at a time and fold in dry ingredients with a mixing spoon. Continue until you have used all the buttermilk and the dough is just combined.

5. Lightly flour a clean surface and scoop dough onto the surface. Roll into a ball, if too sticky, add a little bit of flour.

6. Knead the dough, folding it towards you, about 5-7 times until it is a play-doh like consistency but much softer. Do not over knead dough!

7. Roll the dough into a ball and use a rolling pin to flatten dough about 1 1/4 inch thick. I don't have a biscuit cutter so I used a cup that has a mouth the size I would want my biscuits. Press the cup or biscuit cutter into the dough and make a quarter turn twist to form your biscuits.

8. Place formed biscuits onto a baking pan prepared with cooking spray. Place in the oven middle-rack for 12 minutes, check biscuits at 10 minute mark.

9. Remove biscuits and enjoy right away!

Overview:

I like putting mixed berry compote or a melted butter, maple syrup mixture on top of these delicious biscuits. If you prefer a traditional biscuit, substitute the sweet potato powder for all purpose flour. Soy milk is a great alternative for this recipe and makes the biscuits more fluffy.