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Vegan Sweet Potato Biscuits
Created by Phelan, Thursday, 06 November 2008
Description Think being vegan means you have to give up biscuits altogether? Make sweet potato biscuits. Theses are light and good to accompany a heavy meal.
Ingredients
At a glance
Cuisine
American
Difficulty
Moderate
Special Diets
Strict Vegetarian
Dairy Free
Seasonal
Autumn
Thanksgiving
Makes
12 biscuits
  • 1 medium sweet potato
  • 1 1/4 cups soy milk
  • 1 Tbs vinegar
  • 2 1/2 cups unbleached all-purpose flour
  • 1 cup cake flour
  • 5 tsp baking powder
  • 4 tsp sugar
  • 2/3 cup cold vegetable shortening, cut into small pieces
  • 4 Tbs cold vegan margarine, cut into small pieces
Methods/steps
  1. Place potatoes in Dutch oven and cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes (fork tender). Drain. cool completely.
  2. Place oven rack in the top 1/3 position preheat oven to 450°F.
  3. Pour vinegar into a liquid measuring cup and add the soy milk.
  4. Peel sweet potato and force it through the medium disk of a food mill, into a large bowl. Add soy milk and whisk until smooth.
  5. In a separate, large bowl, sift together all-purpose flour, cake flour, baking powder, and sugar.
  6. Add the shortening and butter and cut them into the dry ingredients using a butter knife, until it resembles corn meal.
  7. Add the wet mixture to the dry and stir until a soft, crumbly dough forms.
  8. Turn the dough out onto a well-floured surface and knead 8 to 10 times. Only knead enough to keep the dough together.
  9. Roll dough out into a rectangle 6 by 12 inches.
  10. Using a knife or a rectangular cookie cutter, cut the dough into 12 biscuits.
  11. Place the biscuits onto an ungreased insulated baking sheet or doubled regular baking sheets.
  12. Bake 12-14 minutes, until the biscuits have risen and their edges are lightly browned.
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